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It should be autumn in Shanghai now, but the weather in Sydney is gradually starting to get warmer. It seems that I no longer need to wrap myself in heavy pajamas, read while half asleep, or drink hot lemon tea with honey. It feels so good! Omelette has become one of my best breakfast recipes this spring. Omelette, a Western-style egg cake, is said to have originated in the ancient Near East and later spread to Western Europe through the Middle East and North Africa. Each country it passes through has its own local version, such as Frittata in Italy, Tortilla in Spain, and the most famous one is Omelette in France. Traditionally, Omelette is made by frying eggs and butter, adding cheese, vegetables, meat or ham, and then folding the fried round omelette into a semicircle. If you want the omelette to be fluffy, you can just take the egg whites, add some milk or cream or water, and stir quickly. The foam-like substance produced will cover the water in the eggs, and the omelette will be tender and fluffy. In France, omelette is often eaten for breakfast because it is very simple and quick to make. And it allows you to use your imagination to make your own Omelette. I ate pea cheese Omelette by chance at a ghost friend's house. At that time, I was deeply impressed by the Parmesan cheese (Parmesan) flavored Omelette, which was served with fragrant and refreshing peas and mint leaves. I thought there was no reason not to share such an authentic Western-style breakfast with you who love life.
