Folded Omelette

by Kevin Dundon

A folded omelette may require a few practice rounds before you can master the perfect fold technique. A good condition non-stick sauté pan will be your best friend!

2 people 2 minutes 2 minutes

Ingredients

1 - Pepper
2 tbsp Rapeseed Oil
1 - Salt
4 - SuperValu Eggs
1 - SuperValu Spinach and Baby Kale to serve, optional

Method

Crack the eggs into a bowl. Whisk until light and frothy.
Heat a non-stick frying pan over medium heat and drizzle with oil.
Pour in the eggs and move the back of a fork through them in small circles, allowing the uncooked egg to flow into the gaps for 1 - 2 minutes. Stop stirring once the eggs have begun to set but are still very moist in appearance.
Season with salt and pepper. Remove from the heat and use a spatula to fold the omelette in half.
Leave to settle for a few seconds, then transfer to a serving plate and serve immediately.