Making an omelette is something I always seem to mess up. I would either not grease the pan enough and it would stick or when it comes to flip it always ends up scrambled as you decided to turn it too early, but finally I made an omelette wrap hassle-free and in no time at all. The trick for me was not adding any extra ingredients to the egg mixture other than seasoning and herbs along with adding a good amount of fat to help heat up the pan.
- In a pan fry off your onion, sausage mince, garlic, ginger herbs and mushrooms. Once cooked remove from the pan into a bowl and set aside.
- In a second bowl combine your eggs, chives, salt and peer and whisk until combined.
- Clean and preheat the pan you were using prior and pour a tbsp olive oil and tilt the pant to make sure the base is fully coated.
- One the pan is hot put a small amount of the egg mixture and tilt the pan as you did with the oil and cover the base. Once coated pour in half of the remaining egg mixture and place a lid on top. Allow it to cook until the egg starts to set.
- Once the egg has set, pour your sausage and mushroom mixture onto one side of the omelette and fold the egg wrap in half and place the lid on top again and let it cook for a further 4-5 minutes and remove from the pan and serve.