Serves 1 – Recipe by Howard Helmer
- 3 size 7 Big Paddock eggs
- 3 tablespoons dry white wine
- 1 teaspoon sugar
- ¼ cup grated tasty cheese
- ¼ cup cooked and diced ham or bacon
- 3 tablespoons chopped mushrooms
- 1 tablespoon butter or vegetable oil
- 2 tablespoon spicy honey mustard or sour cream
- Fresh herbs for garnish
- Beat eggs, water and dry white wine together in a bowl until well blended.
- In a non-stick fry pan, heat butter or oil until it sizzles – but NOT smoking.
- Pour in the mixture which should begin to bubble and steam as the water evaporates.
- With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the centre so any uncooked egg can flow into and reach the hot surface, tilting the pan and moving it as necessary.
- Do this around the pan until the egg starts to set and covers the whole bottom of the pan but is still moist on top, it should take about 20 seconds.
- Fill the omelette with the cheese, ham or bacon and mushrooms on the left side of the pan (left handed people fill the right side) and fold the unfilled half of the omelette over the filled half.
- Holding the pan in your right hand and a plate in your left hand, tip the pan so the omelette falls gently upside down onto the plate (left handed people use opposite hands).
Serve with a dollop of the spicy honey mustard or sour cream and a crispy green salad and garnish with fresh herbs.
Be careful not to over cook the omelette so that it becomes dry. The moist egg mixture will continue to cook when the omelette is folded so it is important not to initially over cook the omelette.