...and you need to let the base of the omelette set before you add the other ingredients. let set a bit more before flipping. also helps to adequately grease the pan so the egg doesn't stick and break up when you flip.
Med-high heat with butter in the bottom. I like to add 1 TBSP of milk to each egg. Once whisked, add the eggs to the hot non-stick pan. let them firm up. Once you have a pancake of egg underneath the liquid of the remaining eggs, peal away the edges of egg to then bring in the remaining egg liquid until all of it is one big pancake. Don't overcook because by the time you add all the toppings to one side of the pan, the omelet will be overcooked. Once all toppings are added, slide the topping side of the omelette onto your plate and use the edge of the pan to flip the empty side on top.
It takes a little practice but once you get it down, it's super easy!
ENJOY!
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Quote:
Originally Posted by Rob2716
I just want to bust her in the head with a cast iron skillet.
In reference to Rachael Ray
Last edited by BleedingPurple; October 5th, 2008 at 05:01 PM.
I know this sounds stupidly simple...but go get an omelette pan. It has the right size and the right angle that allows the eggs to center a bit better.
__________________ "The ultimate result of shielding men from the effects of folly is to fill the world with fools."
Last edited by Hipcheck; October 7th, 2008 at 02:10 PM.
Every time I make an omlette . . . 
BleedingPurple
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