What could be simpler than an omelette? Omelette – a dish made from beaten eggs (usually chicken eggs). The beaten egg is cooked in a greased pan until it is set and tender. A cooked omelet should be light and airy with a soft creamy texture. Until I got my hand on the book On Cooking, particularly the recipe on page 665, I didn’t know what the perfect omelet was, now I definitely know 😉 It is very easy to cook and I’ll show you how in this recipe.
1. Put a pan over a medium-high heat, lubricate the pan with oil or butter. I use butter spray. Beat the eggs in a bowl, season with salt and pepper (optional), add the finely chopped parsley. Whisk again.
2. Pour the eggs into heated pan, stirring constantly in a circular motion with a whisk or spatula, collecting liquid egg from the edges toward the center. This picture has not got parsley in it, but gives you an idea how to mix the eggs.
3. When the eggs are nearly cooked, use a spatula to gently roll the omelet and shift to a plate. It should be the shape of a sausage. This is the simplest omelet filling but you can put all sorts of things inside; various herbs, cheese, ham, mushrooms, or other vegetables. This will make a lovely breakfast and put you in a good mood for the rest of the day.
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