Welcome to startcooking.com…I’m Kathy Maister
Omelets are great for breakfast, lunch or a mid-night snack! And they take less than 2 minutes to prepare!
An ingredient and equipment list is at the end of this video.
To break open the eggs tap them gently on the counter until there’s a small dent in the shell.
Then put your two thumbs on opposite sides of the dent, and gently pull apart the shells.
Drop the egg into your mixing bowl. If any shells have landed in the bowl be sure to remove them!
Now Add:
•A pinch of salt and…
•2 Tablespoons of water ….or milk….but the water will actually make your omelet fluffier
With a fork or a small whisk blend everything together until its lemony yellow.
I’m going to shred about 1/3 cup of cheese for the filling….and mince some fresh chives for garnish.
Or you could add diced ham, red or green peppers or maybe even some saut�ed onions as great fillings for your omelet.
1/3 cup of filling…in total…is plenty for a 2 egg omelet.
For a two egg omelet…a 6 inch fry pan works best.
A non-stick pan with sloped sides is perfect.
For a 3-5 egg omelet, you’ll need to use a 10 inch pan.
Put 1 teaspoon of oil in the pan and turn the stove to a medium temperature.
Heat the oil for one minute. Swirl the oil over the bottom of the pan
Pour the egg mixture into the pan.
As the eggs begin to set….with a spatula…lift the edges and let the raw mixture run to the bottom of the pan. This step may take some practice!
Be careful! ...you don’t want to end up with scrambled eggs!
When the top is no longer runny….but still moist…...it’s time to add the filling.
Sprinkle your filling on just half of the omelet.
With a spatula…flip the omelet in half…so it looks like a half moon.
It will only take about 20 seconds for the shredded cheese to melt.
Slide the omelet onto your plate….sprinkle on some chopped chives….add a few grinds of black pepper….and ….Enjoy!
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