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ENERGY: 715kJ, 171kcal

PROTEIN: 12.2g

TOTAL FAT: 12.6g




SODIUM: 220mg

FIBRE: 0.1g


  • 2 eggs

  • 2 tablespoons (30ml) of milk

  • 1 heaped teaspoon of butter

  • Salt and pepper


  1. Crack the eggs into a bowl, add the milk, season with salt and pepper and beat the mixture with a fork or whisk.

  2. Heat a medium-sized pan over medium heat and add the butter, allowing it to melt. Swirl the butter around the base of the pan to coat evenly.

  3. Add the egg mixture to the pan and as it begins to cook, use a spatula to push cooked parts from the edge to the centre of the pan. As you do this, tilt and rotate the pan to allow the uncooked egg mixture to flow into empty spaces.

  4. When the eggs are almost set on the surface but still look moist, slide the spatula under one side of the omelette and fold over in half to create a semi-circle. If you want to add extra fillings like cheese, ham or mushroom, do so before folding the omelette in half and only sprinkle them over one side of the omelette. Then flip the unfilled side over onto the filled half.

  5. Let the folded omelette cook for a further minute (less if you like the centre soft and a little runny, or more if you like it cooked through), then slide it out of the pan and onto a plate. Serve and eat immediately.


You can get adventurous with your omelette fillings and you might want to create a filling station when cooking for family or hosting brunch. Try adding ingredients such as:

  • Cheese

  • Tomato

  • Ham

  • Shallots

  • Pan-fried mushrooms

  • Avocado

  • Smoked salmon

  • Olives

If you do this, always prepare the filling first. Omelettes cook very quickly so any fillings need to be chopped up and ready to go before starting the eggs.

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