Ingredients

Method

• 4 extra-large free-range eggs
• salt, to taste
• freshly ground white or black pepper , to taste
• 2 T butter
• 1 T olive oil
• 2 slices Parma ham
• 1 T Woolworths trout caviar
• 1 T Woolworths La Rochelle medium-fat cream cheese
• crispy bread or buttered toast, for serving

Method

Ingredients

1. Heat a nonstick pan over a medium to low heat. Crack the eggs into a bowl and season. Beat until well combined.

2. Place the butter and oil in the pan and, before all the butter has melted, add the egg. As soon as the egg begins to set, use a spatula to push the set egg to the centre, letting the uncooked egg fill the space. Keep doing this to create texture until most of the egg has set and the egg is covering the base of the pan.

3. Gently start folding over the egg, a little at a time, starting with the side closest to you to make a large sausage shape. Carefully place the omelette onto a plate. There is enough residual heat inside the omelette to cook the inside.

4. Add the Parma ham, trout caviar and cream cheese. Serve immediately with crispy bread or buttered toast.

Find more omelette recipes here

Photography: Jan Ras
Production: Abigail Donnelly 
Food assistant: Leila-Ann Mokotedi