When I’m not typing something on my Thinkpad, usually I’m in the kitchen to do some cooking; mostly tinkering with pan and microwave. I never do complicated cooking, though. Like this recipe that I’d write here.

I forgot to take a photo of my cooking, but I don’t think a photo is necessary here; it’s just an d*mn omelets.

1. Two eggs.
2. A pinch of salt.
3. A pinch (or 2 pinches) of pepper; recommended but not required.
4. Two spoonful of milk; I use full cream milk.
5. One hundred twenty grams of corned beef.
6. Butter for cooking. A teaspoon is enough

The steps for making this recipe is easy enough:

1. Whisk the eggs and the corned beef together; make sure you whisk it enough until air bubbles appeared. This is important so the texture of the omelets is spongy.
2. Add salt and pepper.
3. When the batter is almost ready, add milk.
4. Meanwhile heat the pan and butter. Make sure the pan is hot enough, but keep the fire low to medium.
5. Pour the batter on the hot pan, briefly increase the heat for 1 minute then lower it back so it won’t burnt.
6. When the bottom is yellow-brown flip the omelets.

This recipe is for 2 serving, but I don’t blame you if you can finish it by yourself.

Of course anyone can modify this recipe; whether to add cheese or mushroom it’s all up to the cook. Once you’ve perfected it, don’t be afraid to experiment. There’s a limitless number of combinations - if it goes together, it probably goes together in an omelets.