By Lyn Funnell 
When you watch a chef making an omelette, they stir it and mess it around until it’s cooked.
I don’t make it like that. I make it more like a pancake, leaving it to cook.
An omelette makes a delicious main meal. We love it!
I use 5 eggs for two of us.
Choose a selection of fillings.
I had a couple of slices of ham, chopped.
1 tomato, chopped.
2 asparagus sticks, chopped.
1/2 an onion, chopped.
Approx 20zs/50g cheese of your choice, grated.
Seasoning
Water
Oil & margarine.
In a non-stick frying-pan, add oil & a small amount of margarine. Melt over a medium heat, swirling it round the pan.
I think the combination of oil & margarine gives a nicer flavour than just using oil.
Beat the eggs in a bowl until they drop smoothly off a spoon.
You’re beating them to break up the fibres, not to add air.
Add a quick splash of water & stir it in.
Add seasoning.
Tip half the egg mix in the pan and swirl it round. 
Spread the ingredients of your choice over half the omelette. Leave it to cook for a few minutes.
Fold half the omelette over the ingredients. Leave it for about a minute to get hot.
Tip the omelette onto a plate.
Eggs are one of those foods that cooks for a while after they’ve been taken off the heat.
So even if your omelette is still a bit runny, it will set a bit more on the plate.
Enjoy!
