1 tbsp of milk
Salt and pepper
1 tbsp olive oil
Bacon bits (optional)
Canadian bacon (optional)
Pepperjack cheese (optional)
Chopped onions (optional)
Chopped peppers (optional)
Break the eggs into a bowl, and add the milk, salt and pepper. Beat the eggs gently with a fork, just until they combine. Do not overbeat or whisk into a froth.
Place the frying pan (about 6” diameter) on the stove and warm the pan over a low-medium heat before adding the olive oil. Turn the heat up and as the warming, tilt the pan so that the bottom and sides are both coated. Carefully add the eggs to the center of the pan, tiling the pan so the eggs also spread out evenly over the bottom.
Cook over a low-medium heat. As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all the sides have been moved.
Cook until the eggs have set on the bottom but the top is still a little moist. The underside should be a golden brown in color. Before the top has set, add any toppings you’d like. After this, lift up the edge of one side of the omelette and fold this half so that it covers the other half and sits neatly on top. Try to avoid breaking the omelette in half.
Loosen the omelette away from the pan and tip out onto a warmed plate. Serve immediately.
Tip: I like to start with a very small spatula as I am lifting the edges, but switch to a much larger spatula for folding and flipping as the omelette will need the extra support.
Coming soon! How to make your own pasta and marinara and vodka sauces!