So, what did I use this morning for ingredients?
3 Eggs, beat them like you would beat Scrambled Eggs. 2 Eggs optional if you have a 6 inch pan.
I use an 8 inch pan for the three Egg Omelet.
Fresh Green Onions. You can use any kind of Onion really. About 1 tablespoon chopped.
Fresh Parsley. About 1 Tablespoon of that as well to make 2 Tablespoons of additives.
Salt and Pepper to taste.
About 1-2 teaspoons of Milk.
About 1-2 teaspoons of Worcestershire sauce.
Add the ingredients and beat the eggs yet again to mix the ingredients well.
Add a little Olive Oil to the Pan to coat the bottom.
(Optional). I like to add a little bit of stick butter to the Olive Oil and let it melt.
Make sure you cook on the right temperature for Egg. A low heat on about number 3-4 should be fine.
It's best to use a Heat Resistance Rubber Spatula for this. Pour the Egg mixture into the pan. Should be ready by now.
Let the Egg mixture cook a little on the bottom. Then stir it like you would cook Scrambled Eggs.
Stir is Occasionally until the mixture is almost all the way cooked. Then, spread the mixture back out into the pan, and let it finish cooking.
At this point, before you let it finish cooking. Is when you want to add any of your extra ingredients. Such as: Cheese, Mushrooms, Sausage. What ever you fancy putting in the center. Just remember to use small amounts. Don't over do it with the ingredients. I'll be harder to flip if you get too many center ingredients.
Next, after the cheese has melted. Fold it into thirds starting at the top. Fold the top third of it over. Work the bottom free and fold over the bottom. Or, fold over the top again if you choose.
Your Egg Omelet is ready to serve with Bacon and Parsley.
This is what your Omelet should look like when it's done.
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