It would seem that there is nothing easier. But I still remembered one simple thing about the classic omelet 5 or 6 years ago. On one egg add milk, the volume of half the eggshell.At first I measured it:) I broke the egg, poured half the shell a little milk, added it to the egg, then the next one.
- 2-3 eggs
- about 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 eggs with a small amount of milk. Salt and pepper, to taste. In a small frying pan, heat the butter. As it melted, pour in the eggs. Stir with a spatula. Cook for about 2 minutes, quickly. As soon as it starts to blush from below, and on top it is still a little watery - ready. Fold in half and so remove. We send it to the plate.
Inside the omelet, before folding, you can rub the cheese or add greens, or even mushrooms. I love sometimes with cheese and green onions. And you can add chopped broccoli and sweet pepper to the eggs at the first stage. Here are your tastes and imagination.
Everything is simple. Beat eggs with a small amount of milk. Salt and pepper, to taste. In a small frying pan, heat the butter. As it melted, pour in the eggs. Stir with a spatula. Cook for about 2 minutes, quickly. As soon as it starts to blush from below, and on top it is still a little watery - ready. Fold in half and so remove. We send it to the plate.
Inside the omelet, before folding, you can rub the cheese or add greens, or even mushrooms. I love sometimes with cheese and green onions. And you can add chopped broccoli and sweet pepper to the eggs at the first stage. Here are your tastes and imagination.
