enough   to  hold    their   shape   when    you     draw    the     spatula

through them.   Shake   the pan to  distribute  the eggs    evenly

over    the bottom  and then,   holding the handle  so  that    the

pan rests   at  a   slight  angle,  rap the pan against the stove   so

that    the eggs    are thicker on  one side    of  the pan than    the

other.  Remove  from    the heat,   cover,  and let the eggs    set

to  the desired consistency,    about   1   minute.

3. 
   

    Remove  the lid and,    using   the spatula,    carefully   roll    the

   
   

   omelet, starting from the thicker side, then tuck the ends
   under. Carefully turn the omelet out onto a plate (it helps
   to hold the plate in one hand and the pan in the other),
   readjust the shape, and serve immediately.

   
   

OMELET FILLINGS

Omelets cook fast—far too fast for fillings to do

much     beyond  warm    up  a   bit.    So  the     key     to  great

filled  omelets is  to  cook    your    fillings    beforehand  and

have     them    warm    and     ready   to  go.     Parcooking  the

filling while   the salted  eggs    rest    is  a   great   way to  do

it. Your    imagination is  the only    limit   to  what    you can

shove   into    an  omelet, but here’s  a   list    of  ingredients

to  get you started.

INGREDIENT HOW TO