It doesn't get much easier than an omelette. Try this classic French version using everyday storecupboard ingredients.
Break the eggs into a small bowl and season. Lightly beat with a fork.
Heat a 17cm (7in) omelette or nonstick frying pan over a medium heat, add the oil and butter and swirl around the pan. Turn the heat to high.
When the butter starts to foam, pour in the beaten egg. When the outside edge begins to set, tilt the pan to 45 degrees and use a spatula to draw the set mixture at the edge into the centre of the omelette, allowing the liquid egg to run into the gaps. Repeat the method for a further minute, or until the edge is set and the centre is almost set, as it will continue to cook when removed from the heat.
To fold the omelette, use a spatula to fip the edge – just below the handle of the pan – into the middle of the pan. Now, holding the pan over a plate, half roll, half slide the omelette onto the plate so that it lands folded in 3, like an envelope. Serve immediately.
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