Omelette – American

Prepare any Meats

If you are going to include any meat you need to cook that first. So fry up your lardons to go into the Omelette. Once you are done set the meat aside to be added later.

Cooking up some Goodness

1. Now, first we need to be honest with ourselves. We are making omelettes to impress someone. It is probably yourself, so lets not screw this up and end up with sad scrambled eggs.
2. Heat your pan on the stove to a medium low heat and wait for the pan to get hot.
3. Combine your Eggs, Milk, Salt, and Pepper together in a mixing bowl. Whisk until the mixture runs like water off the whisk.
4. When you add the butter it should sizzle in the pan. Melt the butter and swirl it around the pan.
5. Pour in egg mixture. If you have issues with the eggs sticking to the pan it can help to pour the mixture onto the spatual right above the pan. This allows the eggs to run down the spatual and more slowly/gently fall into the pan keeping the butter more evenly spread. Cover the pan with a lid if you have one, it will help the omelette be fluffier.
6. After a minute or two you need to ensure the eggs slide around the pan. Loosen the edges, and then – with some vigor – jiggle that pan until the omelette slides free. Spatul the omelette as needed to make the magic happen.
7. Add your filling to half of the omelette. They should sink part way into the eggs before everything cooks.
8. Add Cheese and cover.
9. Check a few minutes later and the cheese should be melted, and the eggs cooked nearly all the way through. At this point fold the omelet in half and plate.
10. Add garnishes ending with any parsley.