Western Omelette

01Method

1. 1

   Crack 3 eggs into a small bowl, whisk them together, and season lightly with salt and pepper. Set aside.

2. 2

   Warm most of the butter in a small non-stick skillet with a tight-fitting lid over medium heat. Add the peppers, cover without stirring, and cook until softened, about 3 minutes. Remove the lid, increase heat to medium-high, then add the ham and spring onions, stirring until heated through, about 1 minute. Transfer the filling to a bowl.

3. 3

   Place a small knob of the remaining butter in the skillet over medium heat. Once the foam settles, add one quarter of the pepper mixture. Pour in the whisked eggs and stir continuously with a heat-resistant spatula until just set, about 30 seconds. Remove from heat and use the spatula to spread the eggs evenly across the pan. If using cheese, scatter about 2 tablespoons over the surface. Allow to rest for 30 seconds until the omelette firms up.

4. 4

   Fold the omelette in half with the spatula and slide it onto a warmed plate. Tent with foil to keep warm. Repeat the process with the remaining ingredients to produce 4 omelettes total.

5. 5

   Cook's note: For firmer eggs, place the lid on the pan after spreading out the eggs and leave undisturbed for 30 seconds before folding.