Fold-over Omelette

Ingredients:

• 4 eggs
• 1 tbs milk or cream
• 1 pinch + 1/2 tsp salt
• 1/2 tsp white pepper
• 1 tsp ground black pepper
• 1 tsp sugar
• 1 tsb tomato paste (optional)
  
• Olive oil
• Butter
• 1 handful cheddar cheese

A: chopped into small cubes

• 1 onion
• 1 stalk of celery
• 1/2 red pepper
• 3 small tomatoes - seeds removed
• Mushrooms

Directions:

• Sweat A in oil and butter with a pinch of salt.
• Mix black pepper, tomato paste and sugar to A, remove and leave aside for later use.
• Beat eggs with milk. Mix in ½ tsp salt and white pepper.
• Heat up frying pan.
• Add butter and allow to melt under low heat.
• Add in egg mixture when the butter is fully liquefied.
• Do not stir immediately and leave eggs to settle.
• As the eggs begin to settle, use a spatula/ flat wooden spoon, push the eggs towards the center while tilting the pan to distribute runny parts. Continue this until eggs stop flowing.
• Sprinkle cheese on eggs and leave to cook for about 2 mins or until the bottom is brown.
• Place cooked A on one half side of the omelette.
• Slowly slide omelette to a serving plate.
• Flip the side without A to cover the side with A.
• Serve with tomato sauce.