Fillking, folding - everything you need to know to turn out beautifully cooked omelets every time.
Diet: Gluten Free, Vegetarian
Keyword: egg omelet recipe, how to make an omelet, omelette recipe
Author: Katie Workman
2 to 3large eggs
Kosher salt and freshly ground pepperto taste
3 to 6tablespoonsfilling of your choice(such as sautéed mushrooms, spinach, or other vegetables, chopped tomatoes, roasted red pepper, cheese, sausage, bacon, smoked salmon, etc)
Pinchof chopped fresh herbsto garnish (optional)
Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
Heat an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the butter, let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs 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. Sprinkle half of the eggs with the mushrooms and the cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.