Takes practice
Classic Diner Omelet
A tender, folded three-egg omelet with melted cheese and your favorite fillings.
The short version. Whisk three eggs with a splash of water and salt, pour them into a buttered 8 inch skillet over medium heat, pull the edges in as they set, add cheese and fillings to one half, then fold and slide it onto a plate after about 3 minutes.
Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.
Ingredients
Omelet
- 3 eggs
- 1 tbsp water
- ¼ tsp salt
- 1 tbsp butter
- ¼ cup shredded cheddar
- ⅓ cup fillings (diced ham, cooked peppers, onions or mushrooms)
Directions
- Whisk the eggs, water and salt until the yolks and whites are fully blended.
- Heat an 8 inch nonstick skillet over medium heat. Add the butter and swirl it as it melts and foams.
- Pour in the eggs. As the edges set, gently push them toward the center with a spatula and tilt the pan so raw egg flows to the edges.
- When the top is mostly set but still a little glossy, scatter the cheese and fillings over one half.
- Fold the other half over the filling, cook 30 seconds more, and slide the omelet onto a plate. Eggs should be cooked through and set.
Tips
- Precook raw vegetables and meat first so they are hot when they go in.
- Do not walk away. The whole omelet takes about three minutes.
Technique guides
Questions
Why did my omelet turn brown and rubbery?
The pan was too hot. Medium heat sets the eggs gently, so they stay tender and pale yellow.
Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.