Omelettes

Omelettes are one of the easiest things to make.  Essentially, they're just eggs, water and something in the middle.  For this example I'm using ham and cheese.

Whether you use two eggs or three is up to you.  I find that a three egg omelette is too much for me.  Whisk the eggs with about a tablespoon of water.  Do not use milk.  Milk changes the consistency and it won't work as well.  Water makes the egg mixture more supple and easier to work with and it won't change the flavor.

Melt a tablespoon of butter in the frying pan and have your egg mixture ready:

Pour in the egg mixture and let it cook for a few minutes over medium heat.  When the edges are done, use a spatula and pull the edges toward the center, allowing the uncooked liquid to flow to the edge of the pan.

Continue pulling the edges toward the center.  Here you can see the cooked portion bunching up in the center of the pan:

As the liquid flows to the edges of the pan it will also cook and in this way, the entire omelette will cook.  You might need to tip the pan to get the liquid to flow to the edge.  I couldn't take a picture of that because I ran out of hands.

When the omelette is cooked on the bottom, it's time to add whatever it is you want to put in it.  For this example I took a slice of ham and chopped it into small, bite sized pieces.  Beneath the ham is a slice of provolone cheese, torn into smaller pieces.  You can use just about anything for an omelette; bacon, sausage, mushrooms, onions, peppers and garlic are all good additions.  You can also add spices to the egg mixture.  I sometimes use garlic or sage.  Dill is good too.  Be adventurous and throw in a dash of basil or oregano and see what you think of the flavor. 

Notice in the picture that the filling ingredients are only on half of the omelette.  Put them on the half closest to the handle.  Then, while holding the handle with one hand, slide the spatula or turner (they're not the same thing -- look it up) under the other side and flip it up and over.

And it will look like this, only not quite so blurry.  I guess I shook the camera a little.  You can see some of the ham is coming out, which is fine.  I actually used more than I needed to, but it doesn't hurt anything.  Cook it on this side, then flip it and cook the other side.  You want the cheese to melt and the inside to completely cook.

And you wind up with a breakfast of ham and cheese omelette with toast and mango jam.  A perfect start to a Sunday morning.

Bon appétit!