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Learn the proper way to make an omelet.

How to: Make an Omelet
- Made with 2-3 eggs cooked in an 8-10-inch nonstick skillet with sloped sides
- Sloped sides allow the omelet to slide easily out of the pan onto a serving dish when finished.
- Omelets cook quickly, so have all utensils, serving plates and fillings ready before you begin to cook.
- Eggs should be room temperature to facilitate the cooking process.
- To get the eggs at room temperature, set them in a bowl of hot tap water for five minutes.
- For a simple omelet, combine 2-3 eggs in a bowl, with about an 1/8 of a teaspoon each of salt and pepper.
- Use low heat to warm one Tablespoon of butter in the skillet until it coats the bottom of the pan.
- Add eggs when the butter has melted.
- Use a heat-safe spatula to push the cooked eggs to the center of the pan and allow the uncooked egg to flow to the outside.
- Rotate the pan to distribute the eggs
- Cook until the eggs are no longer runny.
- As the eggs set, use cheese or any other fillings to complete the omelet.
- To fold: set the edge of the pan at the center of the serving dish. Tip the pan up and roll the omelet onto the dish.

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