Scrambled eggs are a solid choice for breakfast, lunch or dinner, but there’s something about a perfectly executed omelet that makes a meal extra special. They seem fancy, but omelets serve a very practical purpose in my house, acting as a catchall for any vegetables and herbs I have left over from previous dinners. So, gather some eggs, scavenge some fillings and let’s do this.
Remember: Practice is everything when it comes to egg dishes. Run through these steps a few times, and you’ll get a feel for how to make them do exactly what you want, eventually mastering the omelet.
What you’ll need:
- Medium mixing bowl
- Fork or whisk
- 8-inch or 10-inch nonstick skillet with angled sides
- Silicone spatula
- 2 to 3 large eggs
- 1 to 2 Tbsp milk
- 2 Tbsp butter or ghee
- kosher salt and freshly ground black or white pepper
- your choice of fillings and garnishes
Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.