When butter is foaming pour some into egg mixture, stir it in and then immediately pour eggs into pan.

Shake pan to spread mixture evenly. Now, using a fork or thin spatula, draw cooked egg away from edge of pan and let uncooked liquid run into space created.

When omelet is almost cooked, but surface is still soft and liquid, flip one edge of omelet towards center of pan so that it folds over. Then slide unfolded edge onto a warmed plate, rolling folded edge over top of it as you do so.

An omelet cooked in this way requires no filling, except perhaps some fresh, chopped, herbs added to egg mixture about 15 minutes before cooking.

What’s that? Oh yes, all right; if you must you can use olive oil instead of butter.

1 jar of Grapeleaves in brine

Filling: 2 cup basmati rice cooked 1/2 cup currants 1/2 cup of pine nuts ground 1/2 cup quorn grounds thawed 2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine) 1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine) 1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine) 1 tsp. sea salt 2 tsp pepper 1 small can tomato paste

Juice of 2 lemons

Remove grape leaves from jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on leaves.

In a large bowl mix filling ingredients together till they are well incorporated.

Carefully separate a few of leaves and line bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling in center of leaf about 1/2 inch up from bottom edge. Fold 1/2 inch up over filling, fold each side toward middle, then beginning at bottom again roll whole package up till you have a 1-2" "log.

Continue with rolling process till you use up all filling.

Line rolled leaves up in a circular pattern in stock pot till all are in. Pour juice of both lemons gently over rolled leaves. Place a dinner plate on top with a stone in middle to keep in place. Gradually add cold water till it just covers leaves.

Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.