How To Make An Omelette
Once upon a time you had to be a trained chef to make an omelet, but with the invention of the nonstick pan anyone can make an omelet. Omelets are so tasty and satisfying that they can be made with any garnish or vegetable you have on hand.
I don’t particularly like to add any liquids to my omelet and only rely on good European butter for a great tasting omelet. I feel that liquids, such as water,cream or milk diminish the flavor of the egg instead on enhancing it.
INGREDIENTS: All you need 1 tablespoons of butter for every 2 eggs; olive oil works just as well. Fillings: anything your heart desires!! 🙂
- In a small bowl, beat the eggs, salt & pepper with a fork until mixed
- Heat the butter in small nonstick pan over medium heat. As the butter melts tilt the pan in all directions to film the bottom and sides.
- When the butter stops foaming and begins to color, pour in the eggs.
- Stir for a 10 seconds to shorten the cooking time and give the eggs a more even cooked texture.
- Wait for 10 seconds until the edges of he omelet set.
- If you adding a filling, sprinkle the filling down the center now. You can add small diced onions, olives, green peppers, ham or grated cheese.
- Check the edges before pulling the pan off the heat. If the eggs have a thin uncooked eggs tilt the pan so the uncooked eggs are heated and cooked.
- Use a silicone or rubber spatula to fold one side of the omelet to the center.
- Keep moving the egg until your able to fold the far edge of the omelet and have it roll over itself.
- Invert the omelet onto a plate. Tidy the edges with the spatula and garnish the center of the egg with filling.