Classic Omelette
Serves
Cooking Mode
2 eggs
1 tbsp milk or cream (optional)
pinch of salt
2 tsp butter
¼ cup choice of fillings such as grated cheese, diced tomatoes, sliced mushrooms (optional)
2 eggs
1 tbsp milk or cream (optional)
pinch of salt
2 tsp butter
¼ cup choice of fillings such as grated cheese, diced tomatoes, sliced mushrooms (optional)
Directions
1In bowl, whisk or fork-beat eggs, milk or cream (if using) and salt. Melt butter in 7- or 8-in. (18- or 20-cm) skillet on medium heat; swirl to coat bottom.
2Beat egg mixture again; pour into skillet. The egg mixture should just begin to set around the edges (reduce heat if it sets too fast). Working quickly, use the tip of the spatula to push 3 or 4 "furrows" into the centre of the omelette, allowing the liquid egg mixture to fill gaps. The furrows make the omelette fluffier.
3While omelette is still moist, sprinkle on fillings (if using). Use the spatula to fold the omelette in half. To allow omelette to puff up, cover skillet with lid for about 30 sec. Serve immediately.
Tips
1
For less browning, use 1 tsp (5 mL) butter and 1 tsp (5 mL) vegetable oil.
Disclaimer
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Personal Note
Personal Note
