Making an omelet isn’t as complicated as it seems.
The fastest meal on the planet is a simple folded French-style omelet.
Never make an omelet with more than 5 eggs.
If you are serving four people, make two omelets back to back.
A small flexible spatula is essential; we like a heat-resistant rubber spatula.
For this method, we use water, salt and pepper with additional ingredients for the filling.
Filling:Have the filling all prepared and warmed, if it was refrigerated.
Don’t overstuff: figure 1/4 cup filling for a 2-egg omelet.
The filling can be just about anything.
Step 1
Whisk the eggs or mix with a fork until blended.
Add about 1/2 tablespoon water per egg.
Tip the pan to coat it with oil.
Pour the eggs into the pan and tilt the edges of the pan to spread the liquid egg.
Immediately stir with a heat-resistant rubber spatula or fork for 5 to 10 seconds.
This whole step takes about 1 minute.
Use the spatula to fold the omelet into thirds over the filling.
Related Recipe:Vegetable-Filled Omelets
Filling Ideas
Related Recipe:Broccoli & Parmesan Cheese Omelet
