If making an omelet makes you nervous, you are not alone. But with just some very simple steady steps you can be turning out an omelet every three minutes on those occasions where you feel like making breakfast or brunch a little more special for your family.
Omelets are also a great way to use up leftovers, from sautéed greens to a last piece of bacon, from a couple of slices of salami to small pieces of cheese.
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The best pan is an 8-inch omelet pan, preferably nonstick, or a similar shallow 8-inch shallow skillet. If you don’t have a nonstick pan, try giving the pan a nice spritz of nonstick cooking spray before heating the pan.
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Cooking the Omelet
Heat the pan over medium-high heat, melt the butter, then pour the eggs into the hot pan and quickly turn the pan so that the eggs cover the entire bottom of the pan. Let the eggs start to firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath. Repeat until there is no more liquid egg that will run underneath.
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Fillings can range from vegetables to ham, bacon, sausage or other meats, smoked fish, cheeses, even jam. You’ll want about 3 to 6 tablespoons of filling, and the filling should be crumbled or chopped into very small pieces so that the eggs will easily fold over it. When the eggs have set on the bottom, sprinkle half of the eggs with whatever filling you choose. Cook for another 15 to 30 seconds; allowing the omelet to finish cooking through.Continue to 5 of 5 below.
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The Fold and Serve
The simplest way to fold an omelet is to use a spatula to fold the un-filled side of the eggs over the side with the filling and leave the omelet in a half-moon shape. Or, fold both sides towards the middle over the fillings.
A sprinkle of salt and pepper, and serve hot!
There are endless combinations of ways you can fill your omelets! Check out these five delicious filling combinations—one of them might be your new favorite.