- 2 large fresh eggs
- 1 Tablespoon milk
- 1 teaspoon butter
- salt and pepper to taste
- meat, cheese and vegetables for filling, optional
Crack eggs into a medium bowl, add milk and whisk until evenly colored and loose. Set aside.
If you are making filled omelets, dice and gently heat any meat or vegetables you will be using as filling. If using cheese, make sure it’s already grated. Omelets, like stir-fries, go like a run-away train once started. If you don’t have something ready to go before starting to cook those eggs you’re better off leaving it out. Omelets wait for no man. Or woman.
In a non-stick skillet, melt the butter over medium-low to medium heat until bubbly but not brown. Add eggs and use a silicone spatula to gently push the egg around the pan, scraping the bottom, while swirling the pan to fill in the open spaces with liquid egg. Do this just until there is not enough liquid egg to fill in any more spaces. Use the spatula to neaten up the edges of the omelet and allow to cook, untouched for about 1 minute. At this point you can go any of the following ways:
For a flat omelet that is firm all the way through: Slide omelet onto a plate and invert back into the pan. Continue to cook until desired doneness is reached.
For a folded, plain omelet that is firm, but not brown: Turn one third of the omelet into the center using the spatula. Slide the omelet toward the edge, so that the unfolded part is up against the lip of the pan. Again, use the spatula to help turn the upturned part of the omelet toward the center. Slide the omelet, seam side down, onto a plate and tent with foil for 3 minutes. Remove foil and serve.
For a folded, filled omelet that is firm: Sprinkle desired fillings over the center third of the omelet. Fold the omelet using the instructions for the folded plain omelet that is firm.
For a folded, filled omelet that is slightly custardy in the center: Sprinkle desired fillings over the center third of the omelet. Fold the omelet using the instructions for the folded plain omelet. Slide onto the plate, seam side down, and serve immediately.