– 3 large eggs – 2 tbsp milk (optional) – Salt to taste – Pepper to taste – 1 tbsp butter – ¼ cup shredded cheese (optional) – Chopped herbs or veggies (optional)
Crack eggs into a bowl, add milk if desired, then season with salt and pepper. Beat the mixture until fully blended and slightly frothy.
Heat butter in a nonstick skillet over medium heat. Tilt the pan to coat the surface evenly and wait until the butter foams but doesn't brown.
Pour the eggs into the pan and let them sit undisturbed for a few seconds to allow the bottom to set slightly before stirring gently with a spatula.
Push the eggs from the edges to the center while tilting the pan to let uncooked eggs flow underneath and cook evenly without browning.
When the eggs are nearly set but still slightly runny, sprinkle cheese or any fillings evenly over one half of the omelette.
Fold the omelette in half, turn off the heat, and let it sit for a minute. Slide it onto a plate and serve hot for a soft, fluffy finish.
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