Cooking an omelette is a basic skill that we like to teach to children early on in our courses. Omelettes are a quick, healthy and nutritious meal or snack, that can be as simple as a sprinkle of cheese, or weighted with baby spinach, kale, mushrooms, bacon and vegetables.
It is an ideal after school food, which can be made within a few minutes, and can stave off the hunger of a growing teenage boy (at least until dinner time).
Serves
2
Ingredients
4 eggs
20g butter
40g baby spinach or sprinkle of
tasty cheese
Bread, toasted, buttered, to
serve
Method
1. Whisk eggs and 1/3 cup cold
water together in a bowl until combined. Season with salt and pepper.
2. Heat a small frying pan over
medium-high heat until just warm. Add half the butter. Tilt pan back and forth
until butter sizzles and spreads.
3. Whisk eggs again. Pour half
the mixture into pan. Tilt pan to cover base in mixture. Using a wooden spoon,
drag set egg from outer edge into centre. Tilt pan so uncooked egg comes in
contact with base.
4. Cook for 1 minute or until top
is almost set. Sprinkle with half the spinach. Fold over to enclose spinach.
Transfer to a plate. Repeat with remaining butter, egg mixture and spinach.
Serve with toast.
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