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How I Freestyle

Autor Jesse Abraham | 24.08.2010 | Category Uncategorized

Starting with the rolled or folded omelette, this version of the omelette is so easy to make and can be prepared in a matter of minutes – very handy if you are in a rush. They can be made plain, with just eggs or with a filling of your choice and can be served for breakfast or accompanied by a side salad or chips or jacket potato, for a substantial lunch or a light evening meal.

If you are making omelettes for several people, you should always make one omelette per person, as it is easier and quicker to prepare two small omelettes rather than one larger one in a bigger pan. Aim to use a pan that is 6 inches in diameter to cook the omelette in. A larger pan will make the omelette spread out too much, stick to the pan and become thin and dry, whereas a pan that is too small will cause the omelette to become too thick, making it difficult to fold. Some people like to cook their omelette in a little melted butter, however, for others, this may make the omelette too rich in taste, in which case the butter can be substituted for vegetable oil. It is vital to use a non-stick pan, so that the omelette does not stick to the bottom or the sides. The pan should be really clean, as this could also make the egg stick.

Recipe for a plain folded omelette


  • 2 -3 eggs

  • 1 tbsp of milk

  • salt and pepper

  • knob of butter for frying


  1. Break the eggs into a bowl, and add the milk, salt and pepper.

  2. Beat the eggs gently with a fork, just until they combine together. Do not over beat them or whisk them to a froth.

  3. Place the frying pan on the stove and warm the pan over a moderate heat before adding the butter.

  4. Add the butter and turn the heat up a fraction. As the butter is melting, tilt the pan so that the bottom and sides are both coated.

  5. Once the butter begins to foam, carefully add the eggs to the centre of the pan, tilting the pan so that the eggs spread out evenly over the bottom.

  6. Cook over a moderate heat. As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all sides have been moved.

  7. Cook until the eggs have set on the bottom but the top is still a little moist. The underside should be a golden brown in colour. At this stage, lift up the edge of one side of the omelette and fold this half so that is covers the other half and sits neatly on top. Do not break the omelette in half.

  8. Loosen the omelette away from the pan and tip out onto a warmed plate. Serve immediately