Crack two eggs in a bowl, add a little milk and whip with whisk. In a greased skillet, pour in the egg mixture. The trick to a good omelet is as the eggs set, lift the edges to allow the uncooked portion on the top to flow underneath the cooked portion. When the eggs are set but still shiny, spoon the filling across the center of the omelet. Loosen the edges of the omelet with a wide spatula. fold one side over the filling. Repeat with the remaining side, allowing the edges to overlap.
Filling: grated cheese, ham, mushrooms
This photo doesn't show one of my "perfect" omelets but this one sure tasted good!!!!
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