A basic omelet recipe usually includes eggs, milk, and butter. Sometimes additional ingredients such as cheese, vegetables, or meat may be added.
BREAK EGGS IN A SMALL BOWL.
ADD WATER AND BEAT UNTIL YOLK IS MIXED IN.
IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT BUTTEROVER MEDIUM HIGH HEAT.
ADD PEANUT OIL, HEAT TILL BUTTER IS NOT BUBBLING.
POUR EGG INTO PAN.
AS EDGES BEGIN TO SET, LIFT WITH A SPATULA AND SHAKETO LET UNCOOKED EGG RUN UNDERNEATH.
WHEN EGG NO LONGER FLOWS FREELYRUN SPATULA AROUND EDGE TO LOOSEN EGG.
SLIDE OMELET ONTO SERVINGPLATE AND FOLD IN HALF.
(SLIDE ONTO PLATE SLOWLY, WHEN HALF ON PLATEBRING PAN OVER THE TOP TO FOLD IN HALF)NOTE: ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO FILL OMELET .
Ingredients
Directions
BREAK EGGS IN A SMALL BOWL.
ADD WATER AND BEAT UNTIL YOLK IS MIXED IN.
IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT BUTTEROVER MEDIUM HIGH HEAT.
ADD PEANUT OIL, HEAT TILL BUTTER IS NOT BUBBLING.
POUR EGG INTO PAN.
AS EDGES BEGIN TO SET, LIFT WITH A SPATULA AND SHAKETO LET UNCOOKED EGG RUN UNDERNEATH.
WHEN EGG NO LONGER FLOWS FREELYRUN SPATULA AROUND EDGE TO LOOSEN EGG.
SLIDE OMELET ONTO SERVINGPLATE AND FOLD IN HALF.
(SLIDE ONTO PLATE SLOWLY, WHEN HALF ON PLATEBRING PAN OVER THE TOP TO FOLD IN HALF)NOTE: ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO FILL OMELET .
