How to Make an Omelet

Scrambled; fried; poached; hard-boiled―eggs are a versatile protein that is more than willing to submit to your every whim and fancy, when it comes to whipping up a toothsome breakfast. Eggs are so versatile, that desserts, in particular, are incomplete without this silken ingredient. Let's take a look at how to make omelet-style eggs, that won't be hard to prepare.

Ingredients

• 2 large eggs
• 1 medium-sized mozzarella ball (thinly sliced)
• ½ tsp. of black pepper
• 2 dried chilies
• 1 tbsp. of roasted peanuts (unsalted, shelled)

• ½ tsp. of salt
• 1 tbsp. of dried chives
• 1 teaspoon of dried mint
• 4 basil leaves
• 2 tbsp. of tomato puree

Instructions
Crack the eggs over a large glass bowl, adding the pepper, mint, and chives to it, before giving it a good whisk. Keep the bowl aside. In a blender, blitz the tomato puree, peanuts, salt, and chilies, until it reaches a grainy yet smooth mix. Add this mix to the egg batter in the bowl, whisking the ingredients once again.

In a nonstick pan, add a tbsp. of butter and a tsp. of extra virgin olive oil (or any other cooking oil), tossing the butter around until it melts; don't leave it idle for too long or it'll burn. Once the pan is hot enough, pour the egg batter into it.

After 15 seconds, place the basil leaves and mozzarella slices across the omelet's face. After another 15 seconds, gently lift one corner of the omelet using a spatula to inspect its underside; if it's still runny, leave it for another 15 seconds before flipping it over, gently.

Once flipped, wait for 15 seconds before turning the gas, placing a lid over the pan, right after. Take the pan off the gas and leave it aside for an additional 30 seconds. Serve with a side of toast and crispy bacon.

Take a microwave safe bowl and spray some nonstick cooking spray evenly across its surface. To the bowl, add two medium-sized eggs with two pinches of salt and a pinch of pepper, giving it a good whisk. Cover the bowl with plastic wrap, using a toothpick or needle to gently score the surface to allow steam to escape.

Microwave the mixture on high for 30 seconds; keep an eye on it while it cooks. Stop the microwave, undo the wrapping and give the mix a quick stir; set the microwave on high for another 30 seconds once you replace the plastic wrap.

Check on the omelet―if the bottom is still runny when you slip a fork under it, flip it over and microwave it for 20 seconds on high. Slice a knob of butter and use a sprinkling of dried thyme to coat the omelet, before devouring it. This is also a great way to acquire fluffy eggs, where a splash of milk before microwaving the mix, will give it a more airy, cloud-like fluff.