Omelette, easy recipe - Pilar Hernández's Chilean Kitchen
I've been wanting to try making an omelet for a while. It's been years since I last made one, and knowing your stove really helps a lot in controlling the heat so that the cooking is slow enough to give you time to fill and fold it. So if you want to impress, it's best to practice beforehand.
Ingredients · Servings 1
- 3 eggs
- 1/2 cup of sautéed mushrooms
- diced or grated cheese
- salt, pepper and finely chopped chives
- 1 tablespoon of butter
Method · 20 min
- In a frying pan over medium heat (and, if it's your first time, over low heat, you don't want to burn the butter) melt the butter and wait until it starts to bubble gently.
- Meanwhile, place the eggs, salt, pepper and chives in a bowl, and beat for 20 seconds until well mixed.
- Pour into the hot, buttered pan, let it cook until you start to see that the edge is cooked, start moving the pan to make sure that the omelet is loose and has already formed a crust.
- Add the filling and let the cheese begin to melt. If you want to fold the omelet into thirds, as in the first photo, only put a strip of filling in the middle. If you're folding it in half, you can put filling over the entire mixture.
- Using a spatula, fold the omelet and transfer it to a plate, preferably a warm one.
- Let it rest for 1 minute.
- Serve.
Which pan do you recommend for an omelet?
And keep in mind that the pan must be non-stick, but once you learn the tricks, omelets are a fun and delicious way to use up leftover vegetables. It's easier if the pan is medium-sized, about 28-30 cm in diameter.
If I'm alone, sometimes I make one for lunch or for everyone when I'm not inspired to make dinner.
Description
Practice helps.
