The Omelette


2 lrgs Eggs - (to 3 eggs)
1 tablespoon Minced dill, chives or basi
(or other filling like smoked salmon and
Salt to taste
Freshly-ground black pepper to taste


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 7-inch 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 the 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.
Fold 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.
This recipe yields 1 serving.




1.0 servings


Sunday, February 14, 2010 - 2:32am



Related Cooking Videos