madebyjade

Nah, just kidding. The science involved in creating an omelet for does not require a degree, it only asks for a good flip of the hand and some nice eggs… padah! Somehow it was always something I only considered when in a restaurant, until Caroline, a proud Sotho woman, showed me how to make a light omelet. She was the driving force behind a guesthouse for many years until it was sold, and made all the courses, including breakfast, herself.

For one person you need:

2 large free-range eggs

One tablespoon butter

One handful of grated cheese (cheddar works best for grating, as it is a hard cheese) or filling of your choice (optional)

Salt and pepper, to taste

How to:

Break the eggs in a medium bowl and season with salt and pepper, then whisk with a whisk or fork until all is well combined. Place the butter in a small frying pan, about 20cm in diameter, let it melt on a medium heat but not burn or turn brown. Next add the eggs and cook quickly, while whisking lightly, not to scramble, but just to stir the setting a bit. Shake it to loosen it up at the sides. This would that about 2 minutes. Toss your filling on the one side of the omelet, now using an egg lifter (which is broad and flat). Remove from the heat and fold the omelet in half. Turn over the pan so that the handle is facing upwards and slide it carefully onto a plate, using the egg lifter to loosen and help this action.

Your omelet is ready for action (meaning eat)!