Here is a step-by-step guide to making a classic omelette created by Amy Goldwasser for Self Magazine in May, 1998. 1. Prepare the filling. A basic rule of thumb is that you need one quarter to one ...

Instructions: Melt butter in nonstick omelet pan over medium heat, rolling pan around so that bottom of pan is well covered. In bowl, whisk eggs well. When butter has begun to sizzle, pour in eggs.

Successfully rolling an omelet out of the pan is easy, requiring only some practice and repetition by cooking a few basic omelets in sequence. Then you`ll be on a ”roll.” The basic omelet recipe for ...

For me, the simplicity of an omelet is precisely what makes it so opulent. The subtle fragrance of the fresh eggs, the medium tones of lightly browned butter and perhaps the musty tang of gruyere ...

STATEN ISLAND, N.Y. -- When under the weather with the sniffles or (very recently) the flu, I turn to an old friend, so to speak: Reruns of "WKRP in Cincinnatti," a sitcom born of the 70s and one that ...

Have a serving plate ready. Break the eggs into a bowl. Season with salt and pepper to taste. Heat an 8-inch nonstick omelet pan or skillet over medium-high heat. When the pan is hot (almost smoking), ...

Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges ...