Classic Omelette
Smooth outside, creamy inside and clean in flavor. Egg leads, butter gives it gloss and black pepper finishes gently. A classic breakfast: quick, precise and never fussy.
What you need
Ingredients
- 1 tbspFresh Whole Milk
- 0.5 gGround Black Pepper
- 1 tbspUnsalted Butter
- 2 unitChicken Egg
- 1 gTable Salt
Per serving
Nutrition
- kcal
- 269
- fat g
- 21.67
- carbs g
- 1.91
- fiber g
- 0.13
- protein g
- 15.75
Step by step
Preparation
- 1
Crack the **eggs** into a bowl and add the **milk**, **salt** and **black pepper**. Whisk for **20 seconds**, just until no streaks of white remain; the goal is an even mix, not foam.
- 2
Heat the pan over medium-low heat and melt the **butter** until **foamy**, without letting it brown hard. If it turns brown too fast, the heat is too high and the omelette will dry out.
- 3
Pour in the **egg** mixture and stir with a spatula for **45 to 60 seconds**, pulling the edges toward the center while tilting the pan. Stop when the surface is still **creamy** but no longer loose and liquid.
- 4
Fold the omelette in half or thirds and slide it onto the plate seam-side down. Serve right away: it should be smooth outside, tender inside and without an aggressive browned crust.