There are as many opinions about what kind of pan to cook an omelette in as there are options for fillings. Most agree omelet pans are not desirable. In our kitchen we've found very heavy traditional anodized aluminum works best. Some people have a strong preference for high quality non-stick skillets, but non-stick pans are not used in our kitchen. A well heated pan greased with an even thin coating of olive oil or a mixture of olive oil and butter works very well.Omelettes are a multi-functional food that can be served at any meal, so have fun playing around with the options.
2 whole eggs
Fresh ground pepper
1 tablespoon olive oil or butter
1. Break the eggs into a shallow, medium bowl, grind in the pepper to taste and very gently whisk together the eggs until just blended.
2. Heat the oil or butter in a small skillet over medium low heat until it evenly coats the pan.
3. Pour in the egg mixture and let set for about 10 seconds. Using a spatula, gently lift the set side of teh egg and gently tip the skillet to allow the uncooked portion of the eggs to run off to the side of the pan and underneath the egg. Continue this process until all the uncooked egg is underneath the cooked portion. If you don't do this, the bottom will overcook and likely burn. (sometimes I get impatient and just flip the omelet once it set enough to ensure even cooking on both sides).
4. Any any fillings, spreading the filling evenly over the entire omelet to about 1 inch from the perimeter if you are going to flip from both sides as this will heat up the filling more quickly. If you are only going to flip from one slide, place the filling just in the center. Then cook for 10 more seconds.
5. Either fold the envelop in half or fold into thirds. For thirds, first fold the bottom third over the middle third, then either make the last fold in the pan or slide the unfolded third onto a plate and then flip the folded portion of top of it.