THE OMELETTE
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include
- Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet
- Hold the right top or side third of the omelet towards the center, then roll it over onto other third.
- Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate.
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Michelle Traverse
t_michelle@hotmail.comI've made this omelet recipe several times now and it's always a hit. It's so easy to make and it's always delicious.
rahat Souan
rahat-souan@hotmail.comThis omelet recipe is a great way to get a healthy and satisfying breakfast on the table in a hurry. I love that it can be customized with whatever fillings and toppings you like.
Maliya Green
maliya_green@gmail.comI'm always looking for new and creative ways to cook eggs, and this omelet recipe definitely fits the bill. The addition of pesto and sun-dried tomatoes was a delightful twist.
Jahanara Akter Jahanara Akter
akter.j94@yahoo.comI'm a big fan of spicy food, so I added a pinch of cayenne pepper to the omelet. It gave it a nice kick and really took it to the next level.
John just Gfh
gfh@hotmail.comThis omelet recipe is perfect for a low-carb breakfast. I used almond flour instead of regular flour and it turned out great.
nani shondori
s@yahoo.comI'm a vegetarian, so I used tofu instead of eggs in this recipe. It turned out really well! The tofu had a nice texture and the omelet was still fluffy.
Bongani mambinja
m.bongani@yahoo.comI like my omelets a little crispy, so I cooked it for a bit longer than the recipe suggested. It turned out perfectly and I loved the crispy edges.
Daud Ibrahim
d.ibrahim68@yahoo.comThis omelet recipe is a great way to use up leftover vegetables. I had some leftover broccoli and mushrooms, and they worked perfectly in the omelet.
Priya Paul
paul.priya@gmail.comI'm not a big fan of eggs, but I found this omelet to be really flavorful and satisfying. The combination of the eggs, cheese, and vegetables was perfect.
Gourango sarkar
gs@hotmail.comI made this omelet for my family and they loved it! My kids especially enjoyed the colorful bell peppers and the gooey cheese.
Sunil Raut
s-r@hotmail.comI'm allergic to dairy, so I used almond milk instead of regular milk and it worked perfectly. The omelet was still fluffy and delicious.
Izzy My channel cat
m-izzy51@hotmail.comThis omelet recipe is perfect for a quick and easy breakfast or lunch. It's packed with protein and vegetables, and it can be customized to your liking. I will definitely be making this again.
Charley RUSSELL
c-r12@gmail.comI'm a beginner cook and I was intimidated by the thought of making an omelet, but this recipe was so easy to follow. The step-by-step instructions and helpful tips made the process a breeze.
Patrck Masaga
masaga_patrck@aol.comI've been making omelets for years, but this recipe taught me a few new tricks. I love the idea of using a fork to whisk the eggs, it creates a much lighter and airier omelet.
Md sohel Ahammed
ahammed@gmail.comI'm not a big fan of omelets, but I was pleasantly surprised by how easy and delicious this recipe was. The fluffy texture was perfect and the eggs cooked evenly throughout.
Colas Faith
c_f20@hotmail.comThis omelet recipe is incredibly versatile, allowing for a variety of fillings and toppings. I added diced bell peppers, onions, and shredded cheese for a classic veggie omelet, and it turned out beautifully.