The Perfect Omelette Every Time!
salt and pepper to taste
*any fillings you'd like- shredded cheese, spinach, tomato, bacon or chorizo, onions etc.
Crack the eggs into a mixing bowl and beat them until they're a pale yellow colour.
Add the milk to the eggs and season with salt and pepper. Now whisk like crazy...you're trying to beat in as much air as possible into the eggs.
Put the butter in a good quality non-stick pan on medium and let it melt. Now would be the time to add in onions, chorizo or bacon if your using it.
Turn the heat up to high. Once the butter is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook until the bottom begins to set.
With a heat resistant rubber spatula, gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the egg that is still liquid to flow underneath. Repeat with the other edges until the is no liquid left.
At this point your eggs should look like a bright yellow pancake. Lower the heat. If you're adding any other fillings, now is the time to do it. Sprinkle your fillings onto half of the omelette.
With your spatula, lift the side of the egg that has no filling on it and fold it over. I turn off the heat at this point. If your egg breaks a bit as you're folding it in half don't worry...this side will be down on the plate so no one will ever see it lol. Leave the omelette in the pan to allow it to cook for another minute or so. The residual heat in the pan is enough, don't turn it back on . Leave it just long enough for the cheese to melt.
I hold a plate over the pan and flip the pan over onto the plate. It will pop out just perfectly every time! Enjoy.