1

Crack two eggs into a bowl and beat with a fork. Add a grind of black or white pepper and a pinch of salt (optional).

2

Heat the entire plan, base and sides. Add 5 grams of butter while pan is on medium/high. Swirl butter around the base and sides of pan. Add the eggs and immediately, with the back of a fork, move the mixture once or twice in a circular motion.

3

Turn heat down and sit only half the pan over the heat. If desired, add an omelette filling, to one side of the omelette. Using a plastic spatula flip the cooked half of the egg over the uncooked side.

4

Put the whole pan back over the heat and cook for a further minute (less if you like the centre soft and a little runny, or more if you like it firm or cooked through).

5

Serve and eat immediately.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.