Whoever said omelets were only a breakfast food clearly didn’t know what they were talking about. 4 large eggs 1/3 c water 2 T butter 1/4 c each: sliced mushrooms, sweet onion, bell pepper, spinach, and diced tomato. This basic French omelet recipe is the easy version of a cafe classic and by using a few simple tricks, you can master the technique of making a versatile omelet then customize it with your favorite filling for either breakfast, lunch, or dinner.The Best Omelette Recipe. Follow this Classic French Omelet recipe with all its hints and tips to find out why.
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Continue this process until the eggs are cooked all the way through.At that point, it’s time to add in your omelet filling. Using a spatula, lift the edges of the eggs gently and let the liquid flow underneath. From jamieoliver.com.Once your pan is preheated and the olive oil has become shiny, pour the beaten eggs into the pan.
Like I said, this takes some practice to master. Using your tool of choice (I like a spatula), gently lift the edges of the empty side of the egg tortilla and fold over. Don’t forget the oregano and salt and pepper! Do your best to distribute it evenly on one side of the cooked egg “tortilla.”Once your fillings are set, it’s time to fold.
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