Simplest Omelet
Instructions:
Omelets are ideal at breakfast, brunch, lunch, and dinner.
This recipe is for a really basic omelet, cooked in one
pan and shared. (For individual omelets, divide the
ingredients in half and cook in batches.) But you can fill
them with almost anything. The variations and list that
follow range from classic (and usually simple) to a bit
more complex; some are practically all-in-one meals.
4 or 5 eggs
2 tablespoons milk or cream (optional)
Salt and freshly ground black pepper
2 tablespoons plus 1 teaspoon butter or extra virgin olive oil
MAKES: 2 servings
TIME: 15 minutes
- Beat the eggs with the milk and some salt and pepper in a bowl. Put a 10-inch skillet over medium-high heat and wait a minute.
- Add the 2 tablespoons butter or oil; when the butter melts or the oil is hot, swirl it around the pan until the butter foam subsides or the oil coats the pan, then pour in the egg mixture.
- Cook, undisturbed, for about 30 seconds, then use a rubber spatula to push the edges of the eggs toward the center. As you do this, tip the pan to allow the uncooked eggs in the center to reach the perimeter.
- Continue until the omelet is mostly cooked but still runny in the center, a total of about 3 minutes (you can cook until the center firms up if you prefer).
- There are a couple of ways to proceed. You can fold the omelet into thirds, using a large spatula, or just fold the omelet in half and slide it from the pan.
- Rub the top of the omelet with the remaining teaspoon of butter or oil and serve.