How to Make an Egg Omelet

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By spongie84
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Plain omelet

An omelette or omelet is a preparation of beaten egg quickly cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.

Difficulty: Easy

Instructions

Things You'll Need:

eggs
butter or oil
cheese
vegetables
ham or any other meat
bowl
milk

Step 1

First get out your frying pan. The exact size doesn't really matter but I use about an eight inch pan. Let it warm on the stove at about a medium-low heat ( four on a scale of ten ).
Step 2

Get a bowl and crack three eggs into it and if you want you can pour two table spoons of milk in with the eggs ( it just makes it makes it better ). Then add some seasoning, like some salt and fresh ground pepper. Now whisk your mixture.
Step 3

Pour the egg mixture into the pan and swish it around a little so a fine layer of egg sticks to the side of the pan. Leave the egg mixture alone for a few minutes to let it to cook and "set up." You will know the egg has cooked enough to go on when the egg whites have actually turned white (you can see the white chunks in the picture).
Step 4

While the egg cooks, take a minute to make sure your fillings ready. Anything you like can go into an omelet. In my opinion, some kind of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and meats are great additions. Today I've grabbed some diced turkey, shredded cheddar, and a slice of swiss. Other good fillings are ham, jack cheese, smoked salmon, bell peppers, crumbled bacon, proscuitto, spinach...
Step 5

When your omelet is about 70% cooked solid swish it around once more and then wait until the thin crispy edge starts to peel off. This is when you add the filling. Put the fillings in the omelet on one half and leave a little space from the edge so the filling doesn't fall out.
Step 6

The edges should really be pulling away from the pan now. Take your fork and run it along the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can use your thumb and forefinger to grab the empty side of the omelet and fold it over the fillings. Now just tilt your pan over the plate until it slides off and TA-DA you have the perfect omelet