- Eggs (2 eggs for first person and 1-2 eggs for each subsequent person – don’t go higher than 6 eggs; it won’t fit in the frying pan)
- 1 tbsp water per egg
- salt and pepper to taste
- Filling: Grated cheddar cheese, sliced goat cheese, other kinds of cheese, sliced tomatoes, sliced onions, sliced ham, bits of smoked salmon, mushrooms etc. Whatever you have around.
You will need two frying pans or crepe pans. Prepare the filling in the first pan: fry everything except the cheeses in olive oil or butter until filling ingredients are hot and limp. Break eggs into a bowl. Add water and stir with a fork. Add salt and pepper. Heat the second pan and put egg mixture into it with a little olive oil or butter. When a thick skin forms on bottom of the second pan, start “scritching” it with a fork. This means that with the rounded side of the fork down, very gently draw the fork across the liquid, trying not to break the skin of the egg. However, if the omelet bubbles up, it’s ok to prick the bubble with the fork to let steam escape. Continue this motion until the omelet is more or less cooked. Then sprinkle the hot filling ingredients from the first frying pan onto the egg mixture. Sprinkle grated cheese on top. Then, using a spatula or a flattish knife, fold the omelet in half, on top of itself. Wait until the cheese is melted and then you’re done! This is my Dad’s weekend recipe and kind of complicated – do not attempt on a weekday.