Vegetable omelette

Step 1

Whisk the eggs with the water until you achieve a uniform mixture.

Step 2

Add the chopped dill and whisk until incorporated. I usually use scissors to cut any fine herbs, and it makes the job SO much faster.

Step 3

Chop your veggies. Depending on what way you plan to 'finish' off your omelette (read the section below), you may need smaller pieces vs. larger.

Step 4

Heat up the butter in a large non-stick frying pan/skillet. For a single-serve omelette then a 6-inch pan will be more than enough. For two servings, then between an 8-10-inch pan.

Step 5

Finely dice your onion and add it to the pan. Lightly saute on medium heat for about a minute, then add in the remainder of the vegetables.

Step 6

Saute the vegetables for just a few minutes, until they begin to soften. At this point, you could add some additional seasonings to the vegetables, if you prefer (like salt & pepper, cayenne, paprika, turmeric, etc.).

Step 7

Reduce the heat to low and pour in the egg mixture. Allow it to sit for just a few seconds to firm up, give the pan a little shake to dispense the egg on top, and then using a small rubber spatula gently push/gently fold the egg away from the sides.

Step 8

Tilt the pan slightly and allow excess egg to flow into the corners. This way all the uncooked eggs will move to the sides, and your omelette will cook faster. You want your omelette to be vibrant and fluffy but without overcooking the eggs.

Step 9

As an optional step, you could place a lid over the omelette for a couple of minutes. This will allow the water in the egg mixture to steam up further and help cook the top of the eggs even faster.

Step 10

Just before it's served, sprinkle with salt and pepper and then serve immediately. I usually shake the pan a bit to make sure the egg mixture is loose and then, holding a plate below the pan, tilt the pan and allow it to slowly slide onto the plate.