It might seem like there’s nothing easier. But I remembered one simple tip about making a classic omelet 5 or 6 years ago: for each egg, add milk in the amount of half the eggshell. At first, I measured it:) I cracked an egg, filled half the shell with milk, added it to the egg, and then repeated with the next one.
- 2-3 eggs
- approximately 50 ml of milk (for 1 egg - 1/2 the volume of the shell)
- 15-20 g butter
- sea salt and freshly ground black pepper
Everything is simple. Beat the eggs with a small amount of milk. Add salt and pepper to taste. In a small frying pan, heat the butter. Once melted, pour in the eggs. Stir gently with a spatula. Cook quickly for about 2 minutes. As soon as the bottom starts to brown slightly and the top is still a little watery, it’s ready. Fold the omelet in half and transfer it to a plate.
Before folding, you can add grated cheese, greens, or even mushrooms inside the omelet. I sometimes love it with cheese and green onions. Alternatively, you can add chopped broccoli and sweet pepper to the eggs at the beginning. Your tastes and imagination are the only limits!
Everything is simple. Beat the eggs with a small amount of milk. Add salt and pepper to taste. In a small frying pan, heat the butter. Once melted, pour in the eggs. Stir gently with a spatula. Cook quickly for about 2 minutes. As soon as the bottom starts to brown slightly and the top is still a little watery, it’s ready. Fold the omelet in half and transfer it to a plate.
Before folding, you can add grated cheese, greens, or even mushrooms inside the omelet. I sometimes love it with cheese and green onions. Alternatively, you can add chopped broccoli and sweet pepper to the eggs at the beginning. Your tastes and imagination are the only limits!
