Ingredients
Omelette base:
- 3 large fresh eggs
- 2 tablespoons of milk (for softness)
- 1 knob of unsalted butter
- Fine salt and ground black pepper
Tasty topping:
- 50 g grated cheese (Emmental or melted mozzarella)
- 1 slice of turkey ham or diced seeded tomatoes and fresh chives
Preparation
- Beat the eggs: break the eggs into a bowl, add the milk, salt and pepper. Whisk vigorously with a fork for 1 minute to incorporate air.
- Gentle cooking: melt the butter in a non-stick pan over medium-low heat. Pour in the beaten eggs.
- Cooking and filling: let the edges set gently, gently bringing the center back with a spatula. As soon as the top is still slightly runny, place the cheese and garnish on only one half of the omelette.
- Portfolio folding: using a spatula, fold the other half over the filling to form a perfect semi-circle (the wallet).
- Finish: let heat for 30 seconds so that the cheese melts completely, slide onto a plate and sprinkle with fresh chives.