3. Egg omelette
A good non-stick pan
1 tsp water or milk
Butter, vegetable oil or cooking spray
Desired fillings (e.g. cheese, mushrooms, green peppers)
The first step in making an omelette is deciding on and properly preparing the filling. It’s important that whatever you’re filling your omelette with is already cooked if necessary, as it will not have time to cook in the pan. It’s also important to make sure that your ingredients are not going to give off a lot of water when warmed – wet ingredients like tomatoes can create a watery, unpleasant filling.
Whisk the eggs with a teaspoon of milk, season with salt and pepper. Be sure to incorporate the yolk and the white together well.
Coat a pan with butter or cooking spray and heat over medium-high heat. Once the pan is hot, pour in the mixture and use your spatula to gently move cooked egg in from the edge of the pan to the centre, creating “curds.” Tilt and rotate pan to make sure that any uncooked egg fills in any empty spaces.
When the surface of the egg is looks moist, but does not jiggle when the pan is shaken, it’s ready for filing. Add your filling sparingly – a little goes a long way. Fold the omelette in half with a spatula and let the bottom brown slightly.
Use your spatula to flip the remainder out onto the plate, and if you have any left over filling, pour the rest on top of the omelette.
The egg omelette was pretty easy to make the hardest part is flipping it I put to much stuff in it and when I flipped it it broke in the middle so when in put it on the plate I flipped it so you can’t see the hole. I picked the omelette over the other ones because the mini ham and cheddar frittatas looked to easy and small and I didn’t have all of the stuff to make the regular frittatas and I like egg omelette’s.
These are the ingredients
I am pouring the egg in to the pan
I am moving the spatula around the edges so the egg won’t get stuck
I put the ham and cheese in
I am flipping it
that is the link to my nutrient web