by Ted Peterson
Any one can make a good omelets.
2 eggs
1 tablespoons butter.
salt.
pepper.
¼ cup chopped parsley.
Filling (see below).
Beat the eggs, both the whites and the yolks until they are mix together. Do not over mix. As you are doing this add the salt and pepper.
Take a 7-9 inch omelet pan or skillet. (Make sure that it has a very smooth surface as that what makes a omelet. When you cook a egg in this pan it will slide like a skater is on glare ice.
Heat the pan until it is hot. When hot pour the eggs into the pan and count to three.
At that point shake the pan vigorously at a small angle to the burner once per second until the egg thickens slightly. This should not take hardy any time.
You add any filling by dropping it in the mixture just before it thickens. You can add any thing that you like.
Rise the handle and shake it so that the omelet rolls into a neat package and then cook another second to brown the bottom.
Roll out on a plate.
This will make a good omelet for one. It is best to make one at a time. If you need to make for 2, make one at a time.
Good Luck.