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Omelet by Jenifer Narváez 3C

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2 eggs,
meats,
mushrooms,
onions,
peppers,
cheese,
tomatoes,
scallions,
fresh herbs,
salt,
Water,
Oil

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Have all your toppings ready before you start cooking the eggs — it comes together fast! Precook meats and vegetables such as mushrooms, onions and peppers, shred cheese and slice raw tomatoes, scallions and fresh herbs. Try two to three toppings to avoid overstuffing the omelet. Also, grab a serving plate and heatproof spatula.

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Crack your eggs into a bowl and add a splash of water. When cooked, the steam from the water makes the omelet light and fluffy.

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Whisk the egg mixture vigorously with a fork until the whites and yolks are completely blended.

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Heat a nonstick pan over medium-high heat. Add enough butter to coat the bottom of the pan. Use unsalted butter; that way, you can control the amount of salt in the omelet.

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The pan is ready when the foam from the butter subsides.

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Pour the egg mixture into the hot pan, then let the eggs set a little along the edges — it will only take a few seconds.

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Step 7: Gently "Scramble" the Egg Mixture

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Step 7: Gently "Scramble" the Egg Mixture

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Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid egg to flow underneath the set part.

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When the eggs are set on the outside but not quite in the center, it's time to add the toppings. Don't worry if it's a little soft; the eggs will continue cooking once the omelet is rolled.

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Fold one-third of the omelet in with your spatula. The other side will fold over as you tilt it onto the plate.

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You make a excellent work, Now you can eat your delicious Omelet.