Omelette nature (Basic omelet)

Ingredients

• 3 eggs, well beaten
• Salt, if desired
• Freshly ground pepper
• 1 ½ teaspoons butter

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    266 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 18 grams protein; 573 milligrams cholesterol; 214 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One serving

Preparation

1. Combine the eggs, salt and pepper to taste in a mixing bowl.
2. Place an eight- or nine-inch omelet pan on the stove and heat well. Add the butter and, when melted, add the egg mixture and start cooking, shaking the skillet and simultaneously stirring rapidly with a fork, holding the tines parallel to the bottom of the skillet. Try not to scrape the Teflon or metal surface.
3. Cook to the desired degree of doneness. Ideally, in the minds of most fine cooks, the omelet must remain runny in the center, yet firm on the bottom. Remember that the omelet will continue to cook until the moment it is turned out of the pan and that it cooks quickly.
4. When the omelet is properly done, lift the handle of the skillet with the left hand. Knock the omelet pan on the surface of the stove so that the omelet ”jumps” to the bottom curve of the pan. Use the fork and quickly fold the omelet from the top down. Let the omelet stand as briefly as possible over high heat until it browns on the bottom. Turn it out neatly onto a hot serving plate, seam side down.

• Omelette fourree (Filled omelet) Prepare the omelet exactly as for omelette nature. But in step four, when the omelet is ready to be folded, add a spoonful or so of any desired filling – chicken livers, grated cheese, sauce proven, cale and so on – and then fold. Turn out as indicated. Classically, if one wants to garnish a filled omelet, one makes a slight gash on the top of the omelet once it is turned out. Spoon into the gash a bit of the filling used for the interior of the omelet.

About 15 minutes