Quote:
Originally Posted by C0LLETTE
I'm having a mushroom, onion, spinach omelette... bit runny but given I'm a terrible cook, not too bad. I'm told that making a really good omelette is tricky and the mark of an experienced, skilled cook. That ain't me. Got tips?
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I cook the veggies in a separate pan. Cook eggs, flip, add cheese, will melt quickly on hot eggs, pour hot veggies on top of cheese, more melting, now the fun part.
DO NOT FOLD IN PAN.
gently slide omelet onto plate matching round edges of plate and omelet, when halfway on plate turn pan upside down to close omelet.
I use non stick pan for eggs and real butter for flavor and slippery -ness.