Omelette
An omelette is a quick and versatile dish made with beaten eggs and a variety of fillings. It's perfect for breakfast, lunch, or a light dinner, and can easily be customized to your taste.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 non-stick frying pan
- 1 spatula
- 1 measuring spoon
Ingredients
- 4 large eggs
- 2 tablespoons milk
- to taste salt
- to taste pepper
- 2 tablespoons butter or oil
- 1/2 cup shredded cheese cheddar, mozzarella, or your choice
- 1/2 cup diced vegetables bell peppers, onions, spinach, mushrooms, etc.
- optional herbs like parsley or chives for garnish
Instructions
- In a mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk until well combined and frothy.
- Heat the non-stick frying pan over medium heat and add the butter or oil. Allow it to melt and coat the pan evenly.
- Pour in the egg mixture, tilting the pan gently to spread the eggs evenly.
- Once the edges begin to set (about 1-2 minutes), use a spatula to gently lift the edges while tilting the pan to let the uncooked egg flow to the edges.
- When the eggs are mostly cooked but still slightly runny on top, add the cheese and diced vegetables evenly over one half of the omelette.
- Carefully fold the omelette in half using the spatula, covering the fillings. Cook for an additional minute or until the cheese is melted and the omelette is fully cooked.
- Slide the omelette onto a plate, garnish with herbs if desired, and serve hot.
Notes
For variations, try adding cooked meats like ham or bacon, or switch up the cheeses and vegetables to create your favorite combination.
Adjust cooking time based on your preference for a softer or firmer omelette.
For a fluffier omelette, beat the eggs vigorously to incorporate more air before cooking.