over one half of the omelette with filling, to taste.
Lightly whisk eggs in a large bowl. Add sour cream and
hinly.
Place in a large bowl.
Slice the onion
utter until foaming in a large non-stick frying pan. Pour
Cook, swirling pan occasionally so omelette has even thickness, for 2
takes about 2 minutes. The omelette should be loose and rotate
eady.
Fry onion in large pan till golden.
Add
cup water in a large bowl. Beat lightly and season
et uncooked egg run under omelette, so that top is not
Heat oil in 9 inch omelette pan. Fry garlic until golden
Tip the spinach into a large colander and bring a kettleful
alf the oil in a large frying pan over medium-high
br>Then beat the 2 large eggs into a small bowl
gg can run underneath. When omelette is almost set, sprinkle 1
Preheat broiler. Combine spring onions and herbs.
Whip 3 egg whites to soft peaks. Fold in 1/4 of herb mixture.
Oil an 8-inch nonstick frying pan over low heat. Cook egg mixture until browned lightly underneath. Sprinkle 1/4 of cheese over 1/2 of the omelette. Transfer to oven and broil until cheese begins to melt and omelette sets. Fold omelette over to completely cover cheese. Carefully slide out onto a serving plate and cover to keep warm.
Repeat process to make 3 more omelettes. Serve with toast.
an around to spread the omelette evenly.
When eggs have
Heat oil in a large, heavy frypan and gently fry
nd pepper. Heat a large non-stick omelette pan with a small
catter the Gruyere over the omelette, leaving a margin around the
Prepare noodles following package instructions. Drain well.
Meanwhile, heat half the oil in a wok or large frying pan on high. Pour in egg, swirling to make a large omelette. Cook 1-2 minutes, until set, then remove to a cutting board. Roll up and slice into thin strips.
Heat remaining oil in wok. Stir-fry sausage 30 seconds. Add pepper, garlic, ginger and curry powder. Stir-fry 1-2 minutes, unfil fragrant.
Add noodles, scallions and soy sauce. Stir-fry 3-4 minutes, until heated through. Mix in sprouts. Serve topped with omelette.