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First chop up your omelette fillings. I usually just go for tomato and spring onion, but the list is endless. I try and chop the vegetables quite fine, as I want to omelette to quick thoroughly.
Next heat up a frying pan with whatever oil you use to cook, I use either coconut oil or olive oil. I also use a small frying pan, so its a perfect circle when cooked. I heat on a high heat. Here is a step you can do if you would like to try my method of omletting in step 5, heat up the rill to a medium heat.
Next cracked your eggs into whatever mixing container you want. I use the classic glass jug, which it what my mum always used at home.
Next I add my fillings into the egg mixture, and add a little seasoning to you taste. A pinch of each will do, although I usually overload on the herbs!
Pour into the frying pan and turn to a medium heat. Here cook until almost done.
Here you can either flip the omelette or do what I do every-time I make an omelette. Stick it under the grill, literally still in the pan, under the grill.
Try to avoid use a frying pan with a metal handle rather than plastic. I have learned from experience that the grill can bubble and melt the handle.
Here the omelette may rise a little and be thicker, kind of like a scotch pancake. And cook until the egg is no longer runny. Check by sticking a knife in the middle. But don't worry if it looks wet, it could be the melted cheese!