The Perfect Omelet
Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet. Omelets should always be cooked in a nonstick sauté pan. An 8" omelet pan is the best, but any nonstick pan will do as long as it's round and between 6 inches and 10 inches in diameter. Also, you should always use a heat-resistant rubber spatula.
2 Tbsp. whole milk
2 Tbsp butter
Salt and ground white pepper, to taste
Vegetables of your choice (optional)
Cheese of your choice (optional)
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Once the pan is hot, add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk or fork and mix. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Stir the eggs for 5 seconds and then spread out evenly so the omelet can begin to set.
Tilt the pan to allow the still liquid egg to flow onto the surface of the pan until there's no liquid left. With a heat-resistant rubber spatula, lift the edges of the omelet to make sure it isn’t sticking. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. If you're adding any other ingredients (like grated cheese, diced tomatoes, sautéed mushrooms, diced and sautéed onion, drained spinach etc…) now's the time to do it. Spoon your filling across the center of the egg in straight line.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired. Enjoy!