make ommelete

• 2-3 eggs per person
• Frying pan or griddle
• Milk or water
• Butter or Pam
• Egg beater (mixer, fork, wire whisk)
• Flipper or spatula
• Oil or butter
• Omelette fillings
  • Cheese, shredded
  • Onions or green onions, chopped
  • Salt
  • Pepper
  • Herbs/spices
  • Deli meat
  • Pineapple tidbits
  • Bell Pepper
  • Mushrooms
  • Ham, turkey, chicken, sausage, or bacon
  • Any other vegetables such as peas, asparagus, carrots, etc.

Edit Steps

1. 1
   Gather 2-5 eggs, depending on how much you want to eat. Eggs cook quickly, so it is best to select and cut up all of your ingredients prior to cooking. Chop these into bite-size pieces. Some common omelet additions include onions, ham, bell peppers,green onions, spinach, sausage, olives, diced tomatoes and mushrooms. Use any or all of the ingredients, in a combination of your choice.
   
   
   
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2. 2
   Break the eggs. It is best to crack your eggs one at a time in a bowl or a cup (this will keep spoiled ones from getting mixed in). Put them into a glass or plastic bowl. After breaking the eggs, be sure to wash your hands thoroughly to prevent salmonella poisoning.
   
   
   
3. 3
   Beat the eggs until they are completely mixed (the yolks and the whites). You can either use a fork, or wire whisk to mix/beat your eggs. For something as simple as an omelette, a fork will suffice. For a single-serve omelette, you can use about two eggs. At this stage you can add salt, pepper, and other herbs and spices to the eggs.
   
   
   
4. 4
   Place your other ingredients together in a separate bowl and lightly stir them to mix up the ingredients. Set aside some shredded cheese.
   
   
   
5. 5
   Pour about a tablespoon of butter onto the pan. Put the heat on low to medium heat, and pour on the eggs, spreading them evenly with a spatula. Adding a splash of milk or water will help make the eggs fluffy.
   
   
   
6. 6
   While the eggs are firm on the bottom, but still slightly runny on top, sprinkle shredded cheese over eggs. You will know that the omelette is done when there is no liquid left in the eggs.
   
   
   
7. 7
   Take three-quarters of your ingredients, and evenly sprinkle them over the eggs.
   
   
   
8. 8
   Pay special attention that the eggs are not sticking to the bottom of the pan, and use your flipper or spatula around the edges of the omelet to make sure that it is not sticking. Gently roll the sides of your omelet, about an inch or two. Then roll or fold the ends of the omelet, closing in the ingredients.
   
   
   
9. 9
   Roll your omelet onto your plate, or use the spatula and lift it onto your plate.
   
   
   
10. 10
    Place the remaining ingredients on top, and sprinkle with cheese.
    
    
    
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