1. Prepare your mise. I whisked up one whole egg and two egg whites with a little bit of salt, and cut up these amazingly sweet little tomatoes, some fresh basil, and crumbled goat feta. The butter is for the pan. See what I mean about the yellow color?
2. Get your griddle hot, and melt the butter. You don’t have to use butter. You can use olive oil, or no fat at all, depending on your diet. I’m tolerate fat really well, so I’m pretty liberal with it.
2. Add the egg, and stir a couple of times to cook evenly, but keep the surface wet. Eggs get dry and rubbery if overcooked, and the heat of the pan will continue to cook them in seconds, so you have to be careful at this stage. My eggs were spread so thin here, that it took maybe 15 seconds before I added my filling.
3. With a wooden spatula, quickly roll one of the edges over, and then tip the pan over your plate, sliding the omelette off in one smooth motion. This can take some practice, but either way it will taste delicious, so don’t worry if you muss this part up.
In school, we made about 15 of these on order for the staff, so we all got the hang of it. I don’t know why, but I love making these, and the best part is eating them. I’ve shown several friends how to make these, and trust me, it is soooo simple and fast!