11:05 (GMT+2), Thu, 16 August 2012
40ml sunflower oil, for frying
2 large eggs
15ml sunflower oil
Salt and pepper to taste
For the filling
50ml vanilla yoghurt
1 naartjie, segmented
100g strawberries, halved
15ml brown sugar
1. To make the omelette, combine the eggs, milk, and salt and pepper in a large mixing bowl. Beat with a fork, taking care not to let the mixture become frothy.
2. Heat the oil in a heavy-based, non-stick frying pan and pour in the egg mixture. Lift and swirl the pan to coat the entire bottom. Cook until the edges are golden brown, and then use an egg lifter to cut the omelet into quarters. Flip each quarter with the egg lifter to cook the other side.
3. To serve, drop a spoonful of yogurt on an omelet quarter, add some fruit, sprinkle over the brown sugar and top with another quarter.
vanilla yoghurt, eggs, milk, blueberries, strawberries