Since most of my previous posts are a bit pricey to replicate, I’m going to present you a fast and cheap recipe you can try right now. Really, like, NOW.
Before we go on, here’s a hint: this recipe is a staple in any breakfast buffet.
No clue yet? How about this; this dish is so versatile, it can be filled with tons of different fillings according to your liking.
Already have a guess?
Fluffy, melt in your mouth, savory, ahhhhh, those are just a few words I can use to describe when you’re eating a perfectly cooked omelette.
Okay, enough bullshit, here’s everything you need to whip up that perfect omelette. Bear in mind, there’s no such thing as perfect omelette in this world. NO SUCH THING.
And if you ask why, the best answer is, “nobody likes something on a same level with everybody else”.
This recipe is the way i loved my omelette to be served. You can always easily adjust the recipe to your liking :)
Oh yeah, I missed the ingredients. Here goes:
3 x Large eggs, room temperature.
2 tsp Full Cream milk. Wanna make it creamier? Substitute it with cooking Cream.
Splash of Oil for cooking
So at this point, you’ll probably thinking,” are you stupid? Where the hell are my fillings? Where's the seasonings??”
Like I said before, the fillings and seasonings are yours to choose. The sky is the limit. Go nuts.
….but if you insist, I’m going with cheese and sauteed button mushroom for now. No salt and pepper because i like it cheesy.
Ready? Here We Go!
Step 1 – Heat your pan, medium high heat. Use a nonstick pan. Oil it lightly. Oh, and i'm using Spatula for this.
Step 2 – Crack your eggs, add your milk, whip it fast and hard. Yeah, mehehehehhehehe
Step 3 – Prep your filling. Please make sure your fillings are either at room temperature, or already pre-cooked. Mushrooms tend to taste like dirt when eaten raw, so a quick sauté on a pan is a MUST. I lightly saute my mushroom with a bit of salt, chili flakes, and onion powder.
Step 4 – This is optional, but if you want to season your omelette, just before putting the egg into the pan, put the salt and pepper in. If you put salt right when you whip the eggs, the salt will separate the water from the egg whites, practically, ruining your omelette.
Step 5 – Pour your eggs into the pan, and use spatula/fork to swirl it around quickly before it sets. This motion will create a fluffy interior. Do these until there are little to no more liquid remains. This process will be very quick, approximately 1 minute.
Step 6 – Put your filling in, and get ready to get technical (kidding, it’s a lot of trial and error). The way to fold the omelette is to tilt your pan, and gently tapping the handle to bring the omelette to the edge of the pan, blanketing the surface with the bottom part.
Step 7 – PLATE
Fast, cheap, simple.
Give it a try.