Basic Omelette


An omelet is an egg dish. It is made from frying eggs with butter or oil while not stirring the fry. Omelets can be made from either whole eggs or egg whites. 

For a quick and easy omelet, the beaten egg should be poured in preferably when the frying pan is hot. If you are making omelets for a group, it is advisable you prepare the Omelet individually, rather than making it a large piece. This way, the omelet will be fluffier and easy to handle.

Nutritional value per 100 g (3.5 oz)

1 Energy   657 kJ (157 kcal)  
2 Carbohydrates 0.7g
3 Fat 12g
4 Protein 10.6g
5. Vitamins
Vitamin A equiv.-        22% 172 μg
Thiamine (B1)-            9% 0.1 mg
Riboflavin (B2)-           33% 0.4 mg
Niacin (B3)-                 1% 0.1 mg
Pantothenic acid (B5)- 24% 1.2 mg
Vitamin B6-                   8% 0.1 mg
Folate (B9)-                   10% 39 μg
Vitamin B12-                  46% 1.1 μg
Choline-                          43% 212 mg
Vitamin D-                       5% 29 IU
Vitamin E-                       8% 1.2 mg
Vitamin K-                       4% 4.5 μg
6. Minerals
Calcium-        5% 47 mg
Iron-                12% 1.5 mg
Magnesium-   3% 10 mg
Phosphorus-   23% 162 mg
Potassium-      2% 114 mg
Selenium-         38% 26.7 μg
Sodium-           11% 161 mg
Zinc-                   9% 0.9 mg
7. Water   75.9 g
8. Cholesterol 356 mg  

This low-calorie meal doesn’t take much time to prepare and making it couldn’t be easier than it already is.


  • 2 large free-range eggs
  • 1 small knob of unsalted butter
  • Pinch of salt
  • Black pepper
  • 2 or 3 sprigs of fresh basil
  • 1 handful of cherry tomatoes
  • olive oil
  • 1 small handful of grated Cheddar cheese


  • For your omelet meal, you start by cracking the eggs open into a bowl add a pinch of salt and your black pepper. Note that you should take out the yolk if you are making an egg-white-only omelet. Beat the mixture well with a fork or kitchen whisk.
  • Next of, heat your pan- a sizeable small frying pan, on low heat. When heated, scoop your knob of butter into the pan and wait till it is melted. Once it is melted add your chopped tomatoes, a drop of oil, tiny bit of salt, and your roughly torn basil leaves (all optional) stir the fry for a minute or two.
  • Add your the beaten egg mixture into the heated butter and try and spread the mixture evenly around the pan. Remember that it is cooking on low heat.
  • There is a possibility that when the omelet begins to cook and thicken up, there will still some bits of raw egg on top, at this point, just sprinkle in the cheese (optional). And leave to further fry.
  • In a minute, use your spatula to detach the edges of the omelet so you can check underneath to see if it is turning brown. Once it’s turned golden brown, then it is ready for chow. Scoop it off the pan onto a plate and enjoy your meal.