The best way to make a perfect omelette is to make it in a really good skillet. Non-stick is the best but not the only choice. You can use stainless steel, plain or enamelled iron or treated aluminium. I like to serve omelettes with 2 slices of 12-grain bread.
 

Ingredients
 

·        2 eggs
·        3 tbsp milk
·        Big pinch of salt
·        Big pinch of black pepper
·        1 tbsp butter
·        ¼ cup green bell pepper
·        ¼ cup red bell pepper
·        ¼ cup onion
·        Grated cheese to taste (optional)
1.     In a medium sized mixing bowl, beat the eggs, salt, pepper, green and red pepper and onion with a fork until blended; do not over mix.

2.     Melt the butter in a 7 to 8 inch pan over medium-high heat. Make sure the butter covers the base of the pan (you can do this by tilting the pan). When the foam has subsided, pour in the egg mixture.

3.     Tilt the pan again to make sure that the eggs run around the entire base of the pan and a little onto its sides. Let the eggs set for at least 45 seconds before flipping, do the same for the other side.

4.     Once done, transfer onto a plate and sprinkle grated cheese on top, if using, and serve immediately.

 

You can make the batter for these ahead of time and store it in the fridge for up to 3 days in case you get addicted like I did and need them everyday!
Ingredients
·        3 eggs
·        ¾ cup+2 tbsp all purpose flour
·        1½ cups milk
·        1 tbsp granulated sugar
·        1 tbsp vegetable oil
·        Pinch salt
·        1 tsp butter
·        Whip cream, for the filling
·        A few good handfuls of strawberries, rinsed, stems removed and halved
·        A few good handfuls of raspberries, rinsed and drained
·        A few good handfuls of blueberries, rinsed and drained
1.     Combine eggs, flour, milk, sugar, oil and salt into a blender or food processor; blend until smooth. Transfer batter into a mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes.
2.     Add the butter into a non-stick skillet over medium-high heat. Once butter has melted, add ¼ cup of the batter into the pan and swirl around to coat the whole bottom of the pan. Cook until crêpe turns a light brown, 1 to 2 minutes. Flip over and cook second side until browned, another minute or so.
3.     Once crêpes are done, transfer onto plates and spray a line of whip cream down the centre; sprinkle on a few of the strawberries, raspberries and blueberries. Fold in the sides and gently roll into a cylinder. (If you wish sprinkle on a little icing sugar for garnish). Serve immediately.
Makes 8 to 12 crêpes

If you don’t like Thai basil or cannot find it, feel free to substitute with fresh mint instead.

 

Ingredients
 

·        4 kiwis

·        1 ripe mango

·        3 passion fruits

·        1 ripe papaya

·        ½ golden pineapple

·        2 limes

·        1 tbsp honey

·        ½ vanilla bean, scraped

·        1 tbsp chopped fresh Thai basil

 

1.     Using a sharp knife, peel kiwis and quarter lengthwise, place into a large bowl.  Rinse off knife and peel mango. Using a melon baller, remove fruit away from the pit. Place mango balls into bowl with kiwi.

2.     Take passion fruit and cut in half. Using a teaspoon scoop fruit and seeds away from shell. Discard the seeds and place the chucks of passion fruit in the bowl with kiwi and mango.

3.     With a sharp knife cut papaya in half and using a teaspoon remove seeds and discard. Using the melon baller scoop fruit away from peel and place in bowl with the rest of the fruit.

4.     Remove core away from pineapple and using the melon baller scoop fruit away from skin and add to bowl with fruit.

5.     Take lime and with palms of hand press down of limes and roll on a counter top. Using a hand citrus juicer, juice the limes.

6.     Pour lime juice, honey, vanilla bean scrapings and Thai basil into a small bowl and whisk together.