Paper-thin no-stir omelette

Crack an egg, add a tiny pinch of salt and a splash of milk or water so the egg spreads thin; beat very smooth.

Optionally let the beaten egg sit with the salt for about 15 minutes for a smoother surface.

Heat butter in a non-stick pan over medium-low until it fizzes gently; the lower the heat, the fewer steam bubbles and the smoother the surface.

Pour in the egg and do not stir; tip the pan so the egg spreads into a thin, uniform curd, letting soupy egg run up onto the rim.

Optionally grate cheese over the half of the egg nearest you.

Turn off the heat; when just solid enough to grab, drape the other half over by hand, then fold corner to corner into a triangle.

Plate with the outer curve parallel to the curve of the plate, point to the middle; serve with a salad of baby spinach and sliced shallots dressed with vinegar, olive oil, salt and pepper.

Variation: grate a single Brussels sprout over the spread egg; it cooks in the remaining 20 seconds.

Variation: slice bell pepper, mushrooms and green onions thin; start the mushrooms in a dry non-stick pan to brown, add the peppers with olive oil, then the onions with a pinch of salt and pepper; turn out onto a plate. Wipe the pan, cook the egg, place the fillings evenly, top with cheese, fold.

Variation: for a two-egg omelette, double the salt and milk and use very low heat so the butter is not even foaming; lay in more filling, crumble on feta and chopped dill, fold, and let sit 30 seconds to steam through if wanted cooked through.