| 1 |
1.) Beat egg whites until stiff. Beat egg yolks until thick and lemon-colored. Beat in 1 tsp milk or cream per egg. Salt and pepper to taste (I use one salt and 2 peppers per egg.) Fold into the beaten whites. |
| 2 |
2.) Pour into sizzling butter (1/2 tbsp. per egg) in heavy skillet. |
| 3 |
3.) Turn heat to low. Cook slowly until light brown underneath (about 10 minutes.) Bubbles will still appear through uncooked puffy top and mixture will look moist.) |
| 4 |
4.) Place skillet in moderate oven (350°) Bake until light brown on top and until, when touched lightly with finger, no imprint remains (about 10-15 minutes.) |
| 5 |
5.) Sprinkle toppings on top before you fold omelet such as cheese. Make 1/2" deep crease across omelet half way between handle and opposite side. Slip spatula under one side tip skillet to loosen omelet, and fold in half without breaking. |
| 6 |
6.) Roll Omelet top-side-down onto hot platter. |
| 7 |
7.) Garnish with what ever you like or and serve at once. |