Omelette

OMELETTE PROCEDURE

• 1
  Crack the eggs into a bowl, season with salt and pepper, add 1 tablespoon of water, and whisk the mixture with a fork.
• 2
  Melt the butter in a pan over low heat. It must not brown. As soon as the butter starts to foam slightly, pour in the egg mixture.
• 3
  Using a flat spatula, push the mixture from the sides of the pan towards its center. Once the mixture no longer spreads across the pan, but remains runny on the surface, you can evenly spread the pre-prepared filling over the developing omelette.
• 4
  Using a spatula, fold the omelette in half. At the fold, gently press the omelette with the spatula towards the pan and also towards the edge of the pan, and let it cook for 10–15 seconds. Transfer the finished omelette to a plate, sprinkle with chives, and serve immediately.

HAM AND CHEESE FILLING PROCEDURE

• 1
  Finely chop the ham and cheese.

MUSHROOM FILLING PROCEDURE

• 1
  Remove the stems from the mushrooms and slice the caps thinly. Heat butter in a pan over medium heat and sauté the mushrooms for 1 minute, stirring constantly. Season with salt and pepper.

RED PEPPER FILLING PROCEDURE

• 1
  Remove seeds from the bell pepper and finely chop it. Cut out the tough core from the tomato, remove the seeds, and finely chop the flesh.