Ingredients

2 large eggs
2 tablespoons milk
Pinch kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
Omelet filling suggestions, optional, follow

Directions

Combine the
eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or
non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should
sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops
sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then
stir vigorously, with a heatproof spatula, making sure you include the sides of the egg

mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan
gently on the burner to release the omelet from the pan. Check to see that it is not
sticking to the sides or bottom of the pan, if so release the omelet with a heat proof
spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like
a business letter. Cook just until the desired degree of doneness lifting the pan or
reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.)
Transfer to a warm plate and serve.
Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and
savory. Here is a starting point, but feel free to improvise. Once the eggs are set add
any of these ingredients before folding. An alternative method, to use with delicate
fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet
and then slice the top open, as you would a baked potato, and then fill it.
- 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon,
chives, thyme, and chervil. Use the herbs alone or in combination, like the classic
combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the
finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to

the omelet mixture to flavor the eggs more fully. - 2 to 3 tablespoons cooked vegetables
like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
- 2 tablespoons diced fresh tomato or avocado - 2 tablespoons grated cheese, like
Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta - 1 tablespoon currant jelly,
then dust omelet with confectioner's sugar - 2 tablespoons chopped proscuitto or other
ham, crumbled cooked bacon or other cured meat - 1 to 2 tablespoons chopped smoked salmon
or trout, with a tablespoon sour cream, cream cheese or creme fraiche - 1 tablespoon honey
with 1 tablespoon ricotta cheese - 2 to 3 tablespoons sliced apples, pears or
strawberries, alone or with a complimentary cheese
Copyright 2003 Television Food Network, G.P. All rights reserved