Mushroom Onion Omelette

Omelettes. They seem like such an easy, everyday dish - for a hearty breakfast, warm lunch, or quick supper. They are basically cooked eggs with some flavoring ingredients. However, making a traditional, filled and folded, perfect-looking omelette is no easy feat. It starts off fairly basic - beat together some eggs and milk and seasoning. Heat a little butter in a pan and begin cooking the eggs. Now, you don't want to move the eggs around as if making scrambled eggs, but rather let them settle themselves in a single layer in the pan. Then eventually the filling will be added - omelettes will not hold a lot so often additional filling is served alongside the omelette. The filling must also be precooked. Once the filling is added comes the part that will make it or break it, and the part that makes an omelette an omelette.

I have heard of several omelette techniques - one is to use two pans to help flip the omelette and encase the filling underneath, which is helpful for large omelettes. Another is to simply use a spatula to gently fold the omelette over the filling. The third technique is one I had never hear of, but decided to try, and it didn't seem to work here for me (see picture below). The eggs are cooked and allowed to settle, but not set, then stirred rapidly with a wooden utensil and then allowed to resettle. Well, maybe my eggs had set too much already because they didn't resettle, causing the omelette to have a broken appearance when I folded it. Still equally as tasty though!

Another option that is just as delicious is the "scrambled" omelette. This is where you cook the omelette filling, then pour the egg mixture over it and cook as scrambled eggs. Not the same appearance, but the same taste.