Lil, Whangarei.

Here’s a basic omelette recipe. It uses 3 eggs, grated cheese, some salt and pepper to taste, and a knob of butter. Bring a frying pan up to a moderate heat and add the butter. When it bubbles swirl it around the pan. Beat the eggs with the salt and pepper (some people like to add a tablespoon or two of milk or water) and pour into the pan. Once the base has cooked but the omelette is still runny on top, sprinkle on the cheese. When melted, fold the omelette in half and allow it to cook until it is golden brown underneath. That’s it, pretty simple but it’s easy to flavour it up with leftovers, which I cook and add into the egg mix. Here are some of the variations I use.

Two or three sliced mushrooms (cooked until light brown), and finely chopped ham – along with a sprinkle of oregano.

Cherry tomatoes and basil. Cut the tomatoes into quarters and fry for a minute or two. Sprinkle over basil, then add into the egg mix.

Potato and onions. This makes a thick omelette, which is too thick to fold onto itself so I keep it whole. The potatoes need to be pre-cooked and thinly sliced, then browned with a little butter and some chopped onion before layering onto the omelette. Rosemary, sage, or thyme can be added to taste.

Pretty much anything goes as toppings, depending on whether the omelette is served for breakfast, lunch or dinner. Sometimes I use shrimp as the filling when serving as a main meal.

All sorts of omelette taste sensations can be created using different herbs and spices.