Three Egg Omelette

Don't tell me about it"

Let the rooms come to room temperature.

This is important to achieve the consistency of an egg crepe.

Add a splash of milk or cream.

When they have warmed , whisk briskly with a grinder handle motion.

Place butter into a large , nonstick skillet , over med-high heat.

Heat until butter melts , using your egg turner to spread the butter over the pan.

Add the eggs , and season with sea salt and black pepper.

If using herbs , add them now.

As the eggs start to cook , they will start to cling to the pan.

As they do this , pick up the pan and swirl them around to help them evenly set.

Use your egg turner to sort of bump down the edges of the omelet on the pan sides , where the eggs stick to the pan.

Swirl the eggs until they are almost set / dry , with no runny areas of egg white , then sprinkle with cheeses.

If adding other ingredients , add them now.

Fold over one third of omelet onto center , top with other side.

Allow ingredients to get hot inside , then turn out onto a w.

'laughs"