Basic Omelet

Ingredients

• •2 eggs and 2 egg whites for a typical (6-inch/15 cm) pan
• •oil
• •Pre-cooked bacon
• •Broccoli or most other seasonal vegetables
• •Black olives
• •Chopped tomatoes , optionally with the seeds and pulp removed
• •Pan-fried garlic , mushrooms , and fennel
• •Zucchini and leeks
• •Cheese , e.g. cheddar , Pecorino Romano , goat's chevre and fresh herbs (e.g. basil )
• •Any blue cheese
• •Spinach , goat cheese, and pinenuts
• •Sautéed spinach
• •Pancetta
• •Wood-fired or lightly roasted baby potatoes and fresh herbs
• •Wood-fired baby potatoes, mushrooms, and Brie
• •Spanish sausage, mushrooms, and blue cheese
• •Smoked salmon , crispy potatoes and herb sour cream
• •Smoked salmon, Brie, and fresh herbs
• •Prawns and Brie with fennel confit
• •Pancetta, bocconcini, and basil
• •Feta cheese , garlic , and cheddar cheese

Instructions

1. 1An omelette can be served folded in half or thirds.
2. 2Chop up the filling.
3. 3Mix the eggs well. You may add milk to thin them (up to 1 Tbsp for each egg).
4. 4Pour the eggs into a cool (i.e. room temperature) frying pan .
5. 5Heat the pan, stirring constantly.
6. 6Stop stirring as soon as solid egg begins to form.
7. 7As the egg solidifies, pry it loose around the edges.
8. 8If you didn't stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let liquid egg flow under the solid egg. It is best to avoid this problem though.
9. 9Keep loosening the egg from the edges until you can slide it around.
10. 10Now you need to flip the egg without ripping it. If you have a very wide turner (or two smaller ones), you can use that. Otherwise, you'll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
11. 11Place filling on the egg.
12. 12When the egg is done, wrap it around the filling. Serve.
13. 13Chop up the filling.
14. 14Mix the eggs well. You may add milk or cream to thin them.
15. 15Heat your griddle (you're doing this without a pan, on the cooktop).
16. 16Pour the eggs onto the griddle, using a spiral motion to spread them wide and thin.
17. 17When the egg has set, gently add fillings on top.
18. 18Using a large (3 x 12- inch , or 75 x 300 mm ) turner , fold the egg over the filling.
19. 19When you think the bottom has cooked, flip the omelette over to cook the other side.