Break the eggs into a bowl and mix thoroughly.

Add a little water and continue beating until the mixture becomes quite frothy.

Add the chilli and mustard and continue beating the mixture until thoroughly mixed.

Melt the butter in a 25 cm frying pan over a medium heat.

While the butter is melting and heating up to a frizzling stage, beat the egg mixture constantly.

Add the mixture to the pan and hear it sizzle.

Shake the pan occasionally and leak the uncooked egg mixture around the edges till the omlette is almost thoroughly cooked.

Fold the omlette in the pan using a spatula.

Serve immediately.


Sounds like a dreadful combination but it really works. Very elegant eating.

Recipe number 1610. Submitted 1/5/2006.
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