Classic 3 egg omelette.
3 Large Eggs
Crack the eggs into a bowl and whisk well.
Season with a little salt and pepper.
Heat a little oil in a small non-stick frying pan.
Pour in the egg mixture, tilting the pan to spread out the mixture over the bottom.
As the omelette cooks, with a spatula, push the uncooked egg under in a swirling movement.
Cook until the egg is just set, then fold over and serve.
Add 30g of any of the following to the omelette just as it begins to cook, then continue to cook as above. Or, add a mixture of a few fillings:
chopped cooked ham, tinned and drained sweetcorn, cooked sliced mushrooms, chopped spring onions, grated cheddar cheese, chopped tomato, chopped avocado, chopped spinach leaves or smoked salmon slices.