Omelette Surprise Food

OMELETTE SURPRISE!

Steps:

• Add 1 tablespoon butter to a small frypan and heat to a medium temperature.
• Fry bacon for 1 minute.
• Add capsicum and fry for 1 minute.
• Add mushrooms and fry for 1 minute.
• Set aside.
• In a small bowl add the eggs, baking powder, cream, green onions, salt & pepper and beat until light and fluffy.
• Use the same frypan and add 1 tablespoon of butter.
• Heat to a medium temperature.
• Add half the egg mixture ensuring that you cover the bottom of the pan.
• Cook for 1 - 2 minutes.
• Add half the bacon, tomato, capsicum and mushroom mixture to one side of the omelette.
• Spread half the cheese on top and flip the other side over so it covers the mixture.
• Cook a further minute and slide off onto a serving plate.
• ENJOY!

ULTIMATE FRENCH OMELETTE

Steps:

• Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
• Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
• Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.