Omelette - so good if you don't panic

Omelette, like maionnaise, and numerous other simple dishes, is often thought of as being tricky. The trick is to make sure the frying pan is not too hot. I add a splash of water into two eggs for the perfect omelette, just beat the eggs with pepper and salt or whatever seasoning you like, heat the pan, turn the heat down a bit, throw a small pat of butter in to melt, while you beat the eggs and then pour the egg mixture into the pan. As the eggs cook, pull the cooked eggs in and ease the uncooked mixture into the gaps. Once there isn't enough egg mixture to fill gaps, get ready to serve. Depending on how runny you like it in the middle. This is the point where you add cheese, if you're indulging in a cheese omelette. Fold the omelette over gently, and ease it onto a plate. It should look like this:

A lovely omelette, being properly appreciated, grace a Sonja