Easy omelette

SERVES 1 “If there’s one thing that a chef on a pro cycling team has to be able to do, it’s turn out delicious soft and fluffy omelettes,” says Nigel Mitchell. “An omelette should be soft, fluffy and definitely not rubbery. Many people overcook omelettes, which can denature the proteins, altering their chemical structure and making them hard to digest.”

INGREDIENTS • 3 medium free range eggs

• 1 tsp olive oil

• Salt and pepper to season

• A few cherry tomatoes, halved • A few mushrooms, halved • Chives, finely chopped, to sprinkle

METHOD

1 Crack the eggs into a bowl with some salt and pepper to taste and whisk well.

2 Warm a non-stick skillet or pan for a few minutes on a gentle heat and cover the base with olive oil. The oil will heat quickly and is ready when it becomes runny; if it is smoking, it is too hot. To check the heat, drop a small amount of egg into the pan and it should quickly cook, but not sizzle.

3 Add the omelette mixture to the pan. Stir it gently until it begins to set. Then just use a spatula to lift it around the sides to ensure it doesn’t stick.

4 After a couple of minutes it should be firm enough to fold. Give it a little squeeze with the spatula: if it’s a bit runny, it needs a bit more cooking. Serve with fried tomatoes or mushrooms, if desired, and a sprinkle of chopped chives.

PREPARATION TIME 2-3 mins COOKING TIME 3-4 mins

NUTRITION INFO (PER SERVING)

Calories 221kcal Carbohydrate 0g Protein 22g Fat 19g