In a small non-stick frying pan of about
Pour the egg over the evenly distributed garlic and cook on a strong heat at first, using a wooden spatula to push down any sides that have swayed up. Turn the heat right down and cover with a lid, cooking until the omelette is just set but still a little creamy on top. If you feel it is getting too dark underneath and the top is not yet set, you can turn off the heat and leave the lid on for half a minute or so, but don’t leave it too long or it can become rubbery. It must still be creamy on top. Serve at once with a grind of pepper and a little extra salt sprinkled over if needed.
© 2012 All rights reserved. Published by Murdoch Books.