You know, as Nigerians, we just love our eggs! They’re affordable, readily available, easy to make and you can put them on anything – noodles, bread, and virtually any meal in need of a finishing touch.
But let’s talk about omelettes.
They’re the simplest kind of eggs, but perfecting the art of making them can prove to be a difficult task. And with the right technique, it is possible to achieve a flawlessly cooked omelette every time.
Here you go!
- 3 eggs
- 1 tbsp of Dano Milk ( Any variant works)
- Salt to taste
- Pepper to taste
- 1 tbsp of Arla unsalted butter
- Any filling of choice ( optional)
- Crack the eggs into a bowl.
- Add a tablespoon of Dano milk, a generous pinch of salt, and some freshly ground pepper.
- Combine the ingredients with a fork until incorporated and smooth.
- Over medium heat, melt a tablespoon of butter in a non-stick frying pan and swirl it around to evenly coat the sides and bottom.
- As soon as the butter stops sizzling, pour in the egg mixture.
- Tilt the pan slightly from one side to the other so the eggs cover the surface of the pan completely. Let the mixture cook for about 20 seconds.
- Tilt the pan again to fill it back with the runny egg mix.
- Repeat once or twice more until the egg is set.
- At this point you can fill the omelette with whatever you like – diced onions, tomatoes and pepper, some grated cheese, sliced sausage, fresh herbs, or chicken chunks all work well.
- Distribute the fillings over the top of the omelette, then fold it gently in half with the spatula.
- Serve hot with any sides of choice.
Follow these steps, and you’ll end up with a perfectly fluffy, sunny yellow omelette every single time.
Try this recipe out and tell us what you think!