Eggs are fantastic if you want something quick. An omelette is fast food at its best. Basil, parsley or chives are a perfect addition, or spice it up with Vietnamese mint or Thai basil. A zesty tomato chutney will give it flair. This recipe serves 1.
1 tablespoon milk or water
salt and freshly ground black pepper
1 teaspoon butter
2 slices wholegrain toast
Gently crack the eggs into a bowl. Add the milk and a pinch of salt and black pepper, then lightly beat with a fork or whisk.
Heat a 15 cm (6 inch) non-stick frying pan over medium–high heat. Add the butter and swirl the pan until it foams. Immediately pour in the egg mixture and cook for 20 seconds, or until the omelette starts to set around the edges. Using a fork or spatula, gently pull the edges of the cooked egg into the middle of the omelette, tilting the pan so the runny bits run onto the hot pan.
When the egg is creamy on top and golden underneath, flip one half of the omelette over the other, into a semi-circle. Place toast on a warmed plate and slide the omelette onto the toast.
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