I'm a big fan of omelettes. Nice fluffy egg filled with yummy cheese and bacon and onion and pretty much whatever else I feel like having. The key word here is 'fluffy'. There is seriously nothing worse than a pancake-thin excuse for an omelette. So, in the interests of good eating for all, here is my method for making perfect omelettes.
While most people believe that 2 eggs are sufficient, the best omelette is made with 3 whole Large sized eggs. I find that adding a little bit of milk to the mix makes for a creamier final product. A dash of water also helps the fluffing process by creating steam within the egg matrix. Season as needed and add to a hot buttered pan.
Now here's the real secret - cover the pan with a lid. That's it! The secret to perfect omelettes - cover the pan with a lid. Halfway through the cooking process, add your toppings and cheese (because an omelette is not complete without cheese). Fold over and cover again. It is highly likely that the omelette will crack along the fold. In my experience it is usually because I'm too generous with the fillings, but if you get your timing right (which you will eventually) you will have the perfect omelettes.
Et voila!
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