Omelette With Side Salad Recipe

Preparing the Omelette

1. Crack 2 large eggs into a bowl and whisk them until the yolks and whites are well combined. Optional: Add a splash of milk and some salt and pepper for extra flavor. 2. Heat a tablespoon of cooking oil or butter in a non-stick skillet over medium heat. When the oil is hot or the butter is melted and bubbly, pour the egg mixture into the skillet. 3. Cook the eggs without stirring for a minute or until the bottom starts to set. With a spatula, gently lift the edges and tilt the skillet to let the uncooked eggs flow to the edges. 4. Once the omelette is nearly set, but still slightly runny on top, fold it in half. Cook for another minute or until it's fully set. 5. Transfer the omelette to a plate. Optional: Add shredded cheese on top of the omelette before folding for a cheesy variant.

Preparing the Side Salad

1. Wash and dry a mixture of salad leaves, such as red leaf lettuce and arugula. Place them in a salad bowl. 2. Slice a tomato into wedges or small cubes and add them to the bowl. 3. Optional: Add your preferred salad dressing and toss well to combine. 4. Serve the salad alongside the omelette.