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1
Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
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2
Set a plate by the stove.
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3
Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat.
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4
When the pan is warm, add the butter (it should sizzle gently).
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5
Swirl the pan to distribute the butter as it melts.
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6
When the butter stops sizzling and the foam subsides add the eggs.
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7
Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly.
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8
Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan.
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9
Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula.
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10
Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter.
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11
Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning.
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12
(A classic omelet doesn't have any browning on it.)
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13
Transfer to a warm plate and serve.
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14
Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory.
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15
Here is a starting point, but feel free to improvise.
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16
Once the eggs are set add any of these ingredients before folding.
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17
An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
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18
- 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil.
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19
Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.)
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20
Brush the finished omelet with butter and sprinkle with additional herbs.
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21
Herbs can also be added to the omelet mixture to flavor the eggs more fully.
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22
- 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers - 2 tablespoons diced fresh tomato or avocado - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche - 1 tablespoon honey with 1 tablespoon ricotta cheese - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese
