Tornado omelette
By Lulu Grimes
Take eggs to the next level with a Korean-inspired ‘tornado’ omelette. It involves twirling chopsticks in the eggs to shape them as they cook in a hot pan
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Prep:5 mins
Cook:5 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 151
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fat 13g
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saturates 5g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 8g
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salt 0.3g
Ingredients
- 1 large egg
- 1 tsp double cream
- 1 tsp sunflower oil
- toasted muffin and watercress (optional), to serve
Method
Beat the egg and cream together until completely mixed, then season with salt and pepper. Heat the oil in a small non-stick frying pan or omelette pan over a medium heat. Pour in the egg mixture and wait 30 secs for the bottom to set.
Working quickly, hold two chopsticks steady in the middle of the omelette, then use the pan handle to turn the pan with the other hand, twisting the omelette into a tornado shape. Leave for 30 secs more to set (the top is meant to be runny), then ease out the chopsticks. Season with more pepper, then slip the omelette out of the pan onto a toasted muffin, alongside some watercress, if you like.
