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Basic Omelet

Omelets should always be cooked in a nonstick sauté pan. An 8" omelet pan is the best choice, but any nonstick pan will do as long as it's round and between 6 inches and 10 inches in diameter.

Prep
Cook
Serves 5people
Ingredients
2
eggs
1
tsp butter
small pinch of salt and ground pepper, to taste
Directions
1.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
2.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
3.
Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy. You are trying to beat as much air as possible into the eggs.
4.
Pour the eggs in the pan when the butter looks foamy. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
5.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. If it sticks at all, loosen it with your spatula.
6.
If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.
7.
With your spatula, lift one edge of the egg and fold it across and over 1/3 of the omelet. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
8.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

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