Recipes+
Ingredients
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced).
2.Using an electric mixer, beat egg whites in a medium clean, dry bowl until frothy. Add water and salt. Continue beating until firm peaks form.
3.In a separate bowl, beat egg yolks 5 minutes, or until pale and thick. Gently fold into egg white mixture.
4.Heat butter in a 25cm (base diameter), ovenproof, non-stick frying pan over moderate heat until foaming. Swirl to coat surface.
5.Pour egg mixture into pan; cook 30 seconds. Transfer pan to oven. Bake omelette 8-10 minutes, or until puffy and set.
6.Using the back of a spoon, make a shallow indentation on one half of the omelette, about 2cm from centre. Sprinkle with cheese; top with ham and asparagus. Fold top over filling, then slide onto serving plate.
7.Cut omelette in half; serve with bread.
Have all your ingredients ready before you start to cook. Omelettes take only a few minutes to cook. Don’t stir egg mixture in the pan; it will scramble the eggs. For ease of folding, always place filling to one side of omelette. Omelettes should be tender and soft. Don’t overcook or they will become tough and dry.
Note
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