Simple Omelette

I am not really an omelette lover, I find them to be dry. I generally prefer scrambled eggs so I use this "moist and shiny but no longer runny" idea to make my omelettes. The outside must be cooked but I leave the inside slightly moist which gives me the best of both worlds. Here’s my very simple omelette recipe.


Ingredients:

1 Tsp margarine
2 - 3 Extra Large Eggs (Depending on appetite)
Pinch of Salt
1 Slice finely chopped ham (optional)
½ Cup grated cheese (Optional)
2 Tbsp finely chopped mushrooms (Optional)
1 Tbsp finely chopped green pepper (Optional)

Method:


Melt margarine in a non-stick pan on a low heat. In a separate bowl whisk eggs and salt for 2 minutes.
Pour whisked eggs into pan and allow to cook on a very low heat until mixture appears cooked along the edges of the pan. Add your choice of optional ingredients, to one half of the omelette mixture. Using an egg lifter, fold the other half of the omelette over, enclosing your favourite ingredients inside. Allow to simmer until inside ingredients are warm. Remove from pan.

Serve and enjoy!