Crack two eggs into a bowl and beat with a fork. Add a grind of black or white pepper and a pinch of salt (optional)
Heat the entire plan, base and sides. Add 5 grams of butter while pan is on medium/high. Swirl butter around the base and sides of pan. Add the eggs and immediately, with the back of a fork, move the mixture once or twice in a circular motion
Turn heat down and sit only half the pan over the heat. If desired, add an omelette filling, to one side of the omelette. Using a plastic spatula flip the cooked half of the egg over the uncooked side
Put the whole pan back over the heat and cook for a further minute (less if you like the centre soft and a little runny, or more if you like it firm or cooked through)
Serve and eat immediately
Tips & Hints:
Some classic omelette fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, capsicums or tomatoes, caramelised onions, fresh herbs or even last night’s leftovers.
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