An omelet is a combination of beaten egg cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. Traditionally, omelette’s are partially cooked on the top side and not flipped prior to folding. To obtain a fluffy texture, whole eggs or egg whites are usually beaten with a small amount of milk or cream, or even water. Below is my favorite omelet recipe. For this I like to use my old mountain cast iron cookware skillet.

2 eggs
- 1 tbs milk or water
- The fillings of your choice (I like to use 50g mushrooms, thinly sliced; 1 rasher bacon or ham, finely chopped; 1/2 tomato, finely chopped and a small amount of red bell pepper and onion)
- Salt & freshly ground pepper
- 2 tsp olive oil
- 5g butter
- 1/4 cup grated cheddar

Step 1
Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.

Step 2
Heat oil in a small (16cm base) non-stick frying pan over medium high heat. Add onion, red pepper, mushrooms and bacon or ham. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel.
Step 3
Melt butter in the frying pans over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.

Step 4
Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose filling. Carefully slide onto serving plate.