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NOTE: scrambled eggs use milk or water, pancakes need milk , and pikelets must have milk. However, to make an omelette, the egg mixture should contain only eggs.

In making an omelette, more beating means more air, which makes the omelette more fluffy. A soufflé-type omelette involves beating the whites separately and folding in the yolks.

You will need a non-stick frying pan with a solid base; a 20 cm [8 inch] frying pan is suitable for a two-egg omelette.


  • 2 Eggs
  • 1 teaspoon olive oil
  • Salt and Pepper
  • Bacon, finely chopped and cooked.[optional]

Beat the eggs – the more beating, the lighter and fluffier the omelette.  Add salt and pepper.

Heat the oil in a 20cm [8”] frying pan and pour in the egg mixture.

After about one minute push the edges of the forming omelette away from the edge of the pan all around, allowing the part of the mixture which is still runny to run to the edge. While the top is still moist flip the omelette over in the pan [some people prefer not to flip the omelette and cook one side only].

If making a bacon omelette, add the cooked bacon at this point. Place on top of one side of the omelette, and fold one side over the other.

Turn the heat down slightly and after a couple of minutes cook the other side of the folded-over omelette.

When done, remove to a plate and allow to stand for a minute or two before serving.