Omelet for One
- Yield: 1 serving plate
- Servings: 1
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
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This information is per serving.
Omelet for one.
Omelet for One
- 2 large eggs
- 2 teaspoons unsalted butter
- 2-4 tablespoons omelet filling
- salt and freshly ground black pepper
Break the eggs into a small mixing bowl. (Note: if you are making 2 or more omelets, break 2 eggs into each of 2 or more bowls. Have a fork or forks ready for beating each as well as butter and omelet filling). Before you start cooking, beat the eggs, adding salt and freshly ground black pepper.
Select a small,well-curried omelet pan or use a nonstick pan. Heat the pan and the butter.
Swirl the pan around, to coat bottom and sides. Do this as rapidly as possible so the butter does not burn.
Immediately add the batch of beaten eggs and cook quickly over moderately high heat, stirring rapidly with a fork holding the tines parallel to the bottom, tilt the pan to a slight angle and tap the bottom of the pan firmly against the stove burner.This makes the omelet slide about an inch away from the hand and handle.This should "curve" the omelet. Rapidly spoon the filling along the curved portion, holding the pan at an angle and, using the fork, folding the top of the omelet over to give the omelet a neat, oval shape. Turn the omelet, seam side down, onto a warm plate.
Serve immediately. You may garnish the top of the omelet with a spoonful or so of the filling.