How to Make an Omelet | Recipes | Water Facts

How to Make an Omelet (one serving)
Basic Instructions:

  1. Use a standard non-stick medium Pan. Spray a very light coat of Olive Oil onto Pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10). (Butter is not recommended as it adds Saturated Fat and it pools and burns. You need very light, even greasing that won't pool or burn.)
  2. In a bowl, add a � Cup of skim milk to your three eggs. I believe the milk is the 1st key to a perfect omelet.
  3. Add some seasoning to taste. WATCH THE salt, love the fresh-ground pepper, maybe a hint of garlic powder or paprika. Whisk the eggs.
  4. Be sure to whisk them thoroughly, and be sure to pour into one side of your pre-heated Pan. When you pour the egg mixture in the skillet, swish it around so that a fine layer of egg sticks to the side of the pan. Do this by tilting the skillet and rotating it slightly. This is Swish #1, and it is the 2nd key to the perfect omelet.
  5. Leave the egg mixture alone for a few minutes to allow it to cook and "set up." You will know the egg has cooked enough to proceed when the egg whites have actually turned white.
  6. While the egg cooks, take a minute to make sure your fillings are cut and in place. Anything you like can go into an omelet. In my opinion, some sort of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and cooked, unprocessed meats are great additions. You might consider some diced turkey, fresh mushrooms, low-fat swiss, mozzarella. Maybe some chives. Other good fillings: ham (sodium), jack cheese (saturated fat), smoked salmon, bell peppers, spinach...
  7. When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker. Swish #2 is (wait for it) the 3rd key to the perfect omelet.
  8. Let the omelet continue to cook until the crispy transparent egg edge starts to pull away from the pan. This is when to add your fillings.
  9. Put your fillings in the omelet. It is almost time to flip.
  10. The edges should really be pulling away from the pan now. Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can flip it over. Be gentle: the egg layer is delicate -- and you don't want burn yourself on the handles.
  11. Get your plate out while you let the folded omelet sit for about 30 seconds. Take a spatula and run it under the omelet to make sure it is not stuck to the pan.
  12. Angle the skillet over your plate and slide. The omelet should slip nicely out of the pan and onto the plate. If you like you can use the spatula underneath to coax it. Yay!



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