Ingredients
8 eggs
1 pinch salt
1 pinch of freshley ground black pepper
1 tablespoon oil
1 handfull basil leaves
1 red onion, thinly sliced
100 g feta cheese, drained and crumbled
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
French professional carbon steel — crepes, omelets, high-heat searing
LED herb garden — grow basil, cilantro, parsley, dill year-round
Small nonstick for perfect French omelettes — slide right out
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
French professional carbon steel — crepes, omelets, high-heat searing
LED herb garden — grow basil, cilantro, parsley, dill year-round
Small nonstick for perfect French omelettes — slide right out
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To make 1 omelette at a time: crack two eggs into a jug.Season with a little light sprinkle of salt , pepper then whisk with a fork until combined. Heat 1 teaspoon of oil in a small non-stick frying pan (skillet) over a medium heat. Add the eggs mixture and cook, tilting the pan so the egg covers the base. As the omelette sets, lift the edges so that the uncooked eggs runs underneath. Cook 3-4 min or until just set. Slide onto a plate and scatter over some of the basil leaves,, onion slices and feta. Fold over to enclose he filling. Repeat with the remaining ingredients to make 3 more omelettes , reheating the pan between each omeltte. Enjoy your breakfast tell me what you think about it.