2 large eggs
2 tablespoons milk (or water)
Salt and black pepper to taste
1 tablespoon butter or cooking oil
Fillings of your choice (e.g., grated cheese, diced vegetables, cooked ham, mushrooms, onions, herbs)


Prepare Your Fillings:

If you’re adding fillings like diced vegetables, mushrooms, or onions, sauté them in a pan with a little butter or oil until they’re tender. Set them aside.
Whisk the Eggs:

Crack the eggs into a bowl, add milk or water, and whisk them together until well combined. Season with a pinch of salt and black pepper.
Heat the Pan:

Place a non-stick skillet over medium-low heat and add the butter or cooking oil. Let it melt and coat the bottom of the pan evenly.
Pour the Eggs:

Once the butter is sizzling, pour the whisked eggs into the pan.
Swirl and Cook:

Allow the eggs to cook undisturbed for a few seconds. Then, with a spatula, gently lift the edges of the omelette and tilt the pan to let any uncooked egg flow to the edges. Continue to do this until the top of the omelette is almost set, but it’s still slightly runny on top.
Add Fillings:

Sprinkle your desired fillings (e.g., sautéed vegetables, grated cheese, cooked ham) evenly over one half of the omelette.
Fold the Omelette:

Using the spatula, carefully fold the other half of the omelette over the fillings, creating a half-moon shape.
Finish Cooking:

Let the omelette cook for another minute or so until the inside fillings are heated through, and the omelette is fully set but not overcooked.
Slide Onto a Plate:

Carefully slide the omelette onto a plate, folding it onto itself if needed.
Garnish and Serve:

Garnish your classic omelette with fresh herbs, a bit of cheese, or additional seasonings if you like.
Your Classic Omelette is ready to be enjoyed for breakfast or brunch. It’s versatile, so feel free to get creative with the fillings to suit your taste.
This basic omelette recipe serves as a canvas for your culinary creativity. You can fill it with ingredients that you enjoy the most.

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