eggs, milk, butter, spinach, red pesto, sweet corn, fresh basil, cheese, pepper
Omelettes are always very satisfying to make and adding a bit of red pesto just added a bit of va-va-zoom.
Start by heating a knob of butter in a smallish frying pan. While the butter is warming mix together; 2 eggs, a splash of milk, 1 tsp of red pesto, spinach, sweet corn, ground pepper and some bruised fresh basil. Pour the mixture into the frying pan and allow the mixture to slowly cook while lifting the edges to allow more mixture to reach the underneath. Once the omelette is firm ie. can move like a pancake put a plate over the frying pan. Then flip the frying pan and the plate over. This is the easiest way to get the undercooked side flipped over without the omelette breaking. Then slide the omelette back into the pan for another 3-5 minutes. Serve with some grated cheese.
I haven’t decribed how to flip the omelette very well, but the kind people of wikihow have got a photo step by step guide here: http://www.wikihow.com/Flip-an-Omelet