Omelet with grilled tomato and toast and a small glass of orange juice

Omelet recipe

This recipe makes 4 portions of about 60 gm.

4 large eggs

2 tablespoons water

2 teaspoons butter

Each portion of omelet uses;

1 large egg,

1/2 tablespoon of water

1/2 teaspoon of butter.

Break the eggs into a jug or mixing bowl.

Add the water to the eggs and beat together using a fork.

Heat an omelet pan or frying pan over a medium heat.

Add the butter to the hot pan and as soon as it sizzles, swirl the pan and add the egg mixture. Don’t allow the butter to brown.

Allow the egg mixture to cook until the omelet is set.

Fold the omelet in half and serve.