An omelette is a classic dish that is a difficult challenge for our little chefs. However, with a patience and some practice you will master the omelette and make them for the entire family.
Ingredients:
2 large eggs
1 Tbsp unsalted butter
2 Tbsp grated cheese, any kind (if desired)
3 to 4 cherry tomatoes, cut in half and sprinkled lightly with salt
2 Tbsp chopped basil, parsley, or herb of your choice
Directions:
In a small bowl, beat the eggs with a fork.
In an 8-inch nonstick skillet over medium-low heat, melt the butter.
Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the centre of the pan and tilt the pan so the uncooked eggs move to the edge.
Repeat until the eggs are somewhat set but still a little soft in the centre, about 6 minutes.
Place the cheese, tomatoes, and herbs in a line down the centre of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the centre.
Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half (ask for help if you need it). Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan and use the spatula to put it onto the plate.
Notes:
Ask an adult for help with:
Turning on the stove
Cooking the omelette
Folding the omelette
Removing the stove
Serves: 1
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