Here’s our simple secret to an amazing omelet:
Swirl the fat around and add your eggs. As soon as they start to set, and starting at the 4 o’clock spot on the skillet, use a spatula to push the eggs gently toward the center.
Tip the skillet back in the direction that the eggs came from so that uncooked egg runs back to cover the surface of the skillet. Repeat this motion all the way around the skillet. The eggs should gently pleat and start to look like a rose. You’ll notice that the eggs are set around the edge but pretty raw and loose on top. That’s a good thing.
Now comes your freestyle moment. You can scatter the top of the omelet with chopped herbs, some grated cheese, or a small handful of cooked and leftover vegetables. Or leave it as is. Next, fold the omelet over itself into a half moon shape to reveal a dappled golden exterior. Worried about the uncooked egg? Don’t worry. It will "carry over cook" thanks to the heat trapped between the top and bottom layers.and grab a fork. Or transfer it to a board and chop into pieces for that stir fry, a salad, or little kid fingers. Easy, right? Better to not be so focused on someone else's idea of perfection, right? That's what I thought.
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