Basic Omelet

Instructions

Chop your chosen filling first. Anything that will not cook in the short time the omelet needs should be cooked beforehand, though fillings that are fine raw only need to be warmed through.

Beat the eggs well. If you want a softer, thinner mixture, add up to 1 Tbsp of milk for each egg.

Pour the eggs into a frying pan that is still at room temperature, then set it over the heat and stir constantly. As soon as solid egg starts to form, stop stirring.

As the egg sets, work a spatula around the edges to loosen it. If the top stays runny, lift an edge and tilt the pan so the liquid egg runs underneath. Keep loosening until the whole round slides freely in the pan.

Flip the egg without tearing it. A very wide turner, or two smaller ones, works well. Otherwise toss it: push the pan away from you, lift it, draw it slightly back, then drop it quickly downward to catch the egg.

Spread the filling over the egg. When the egg is cooked through, fold it around the filling in half or in thirds, and serve.

For the griddle method, beat the eggs with a little milk or cream and pour them onto a heated griddle in a spiral so they spread wide and thin. Once the egg has set, lay the fillings on top.

Use a large turner, about 3 x 12 inches (75 x 300 mm), to fold the egg over the filling. When the bottom looks cooked, flip the omelet to cook the other side.