It isn't hard to make the perfect, mouth-watering breakfast omelet with a few simple directions. Omelets offer a great option for picky eaters–assuming they like eggs–as they can be customized to fit nearly every palate, with additions of vegetables, meats and cheeses. However, omelet eaters must first learn how to properly prepare one prior to placing their own spins on the dish.
First, you must find the right pan for your omelet. You want a thick-bottomed, heavy omelet with enough surface area to fit lots of cracked eggs. Make sure that it’s non-stick too, or else you’ll have trouble moving your eggs around the surface, and you’ll probably burn your omelet too. During the preparation of your eggs, add both milk and water to your mixture. The milk will give your eggs a creamy and silken texture, while the water helps your eggs steam more quickly. If you’re using farm-fresh and naturally sweet eggs, you can skip the milk. Make sure to always use a very hot skillet, as you want to cook your omelet as quickly as possible.
After you’ve mixed up your eggs and placed them in your skillet, push them around constantly, allowing the eggs to cook evenly. Don’t let egg get stuck to the skillet; rather, you should use a spatula to push up any egg that gets caught on the edges or surface of the skillet.
Place your filling on one half of the exposed omelet. You can really add any food you want to the omelet. Fold over the other half of the omelet to heat your additions and melt any cheese you added. If you’ve prevented your omelet from sticking to the pan, you should be able to simply slide the omelet onto a plate; if it still sticks a bit, use your spatula to push up the stuck parts. Garnish your omelet, add salt and pepper to taste and eat before it gets cold.