2 free range eggs, whisked
extra virgin olive oil
salt and pepper
2 tbsp milk

1. Add the oil to the pan while it is heating up.
2. Combine two eggs, salt, pepper and milk in a bowl.
3. Once the pan is hot, pour egg mixture in.
4. Immediately add your filling of choice on top of the egg mixture.
5. Using a spatula, “dig a hole” at the top of the pan, from the edge to the centre. Repeat on all four sides of the pan, until all the runniness in the mixture has gone.
6. Fold the omelette in half and put onto a plate to serve.

Note: Jan says the secret to cooking a good omelette is to wait until the pan on the stovetop is hot.

Recipe courtesy of egg producer, Jan Harwood


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