I find many meals a little too stodgy, with lots of bread, flour and meat involved in pretty much all of them. This crust is quite a nice way to lay a foundation without all the stodge
ready in about 20 minutes;
serves 2
For some reason everyone seems to think this is one of the best omelettes they’ve ever had whenever i make it. The trick is to use a small non-stick/teflon fry pan (no more than 9 inches wide) and to make sure it’s nice and hot before you start.
Do Americans write ‘omelet’ instead?
ready in about 5 minutes;
serves 1
You might need to buy:
- ground black pepper