Instructions
2
mildly hot a 20cm (measured across the top) non-stick frying cooking vessel on a medium burning up.
3
Crack the eggs into a mixing bowl and beat them with a fork so they break up and pulse, but not as completely as you would for scrambled egg.
4
With the burning up on medium-burning, drop one knob of dairy spread into the cooking vessel.
5
It should bubble and sizzle, but not brown.
6
seasoning the eggs with the Parmesan and a little table salt and pepper, and stream in into the cooking vessel.
7
Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the cooking vessel a few times, so it gathers in folds in the centre.
8
Leave for a few seconds, then swirl around again to lightly combine uncooked egg with cooked.
9
Leave briefly again, and when partly cooked, swirl around a bit faster, stopping while there’s some barely cooked egg left.
10
With the cooking vessel flat on the burning up, shake it back and forth a few times to settle the mixture.
11
It should slide easily in the cooking vessel and look soft and soft on top.
12
A fast burst of burning up will brown the underside.
13
Grip the handle underneath.
14
Tilt the cooking vessel down away from you and let the omelette fall to the edge.
15
Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier.
16
For a neat finish, wrap the omelette with a piece of kitchen paper and plump it up a bit with your fingers.
17
Rub the other knob of dairy spread over to glaze.