Instructions

• Beat the eggs: In a bowl, beat the eggs with a pinch of salt and pepper until they are well mixed. You can add a tablespoon of water or milk for a fluffier texture.

• Heat the pan: Place a non-stick frying pan over medium heat and butter or oil

• Cook the omelette: Once the bitter is melted and bubbling, pour in the eggs. Tilt the pan to ensure the eggs evenly coat the surface.

• Add filings (optional): When the eggs begin to set at the edges but are still slinghtly runny in the middle, sprinkle your chosen filings over one half of the omelette.

• Fold and serve: As the omelette continues to cook, carefully lift one edge and fold it over the filings. Let it cook for another minute, then slide it onto a plate.

• Enjoy: Sereve hot, with additional salt and pepper if needed.