As omelettes are so quick and easy to make, it's probably better to make an individual omelette for each person rather than make one huge omelette. Either way, I would not recommend making a single omelette for more that three people as it would not cook properly.
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- 2 large free-range eggs
- 50 g ( 2 oz) gruyere cheese, grated
- Salt and freshly ground black pepper to taste
- Splash of cream or milk (optional)
- 1 tablespoon butter or olive oil
- Break the eggs into a bowl with the salt, pepper, milk and cheese
- Mix roughly with a knife. Don't whisk - it's nice to get some white and yolk only areas in the omelette
- Add the butter to a small frying pan
- When the butter is foaming add the mixture to the pan
- Fry for 2 minutes on this side, pulling the solid edges to the centre with a fork
- Flip over and fry for 1 minute on the other side
- Slide on to a warm serving plate, folding the omelette - the last bit of cooking is done one the plate this way
Experiment with various cheeses, chopped herbs such as chives or parsley.
Rub the pan with half a garlic clove prior to frying (discard the garlic).
Add a handful of microwaved mixed vegetables just before folding over.
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