How to make an omelette
One omelette is enough for one person at any time you prefer it and you can make it so quickly. So, everything depends on how hungry you are, usually takes 2-3 eggs per person. For omelets is nice to use very fresh eggs. Beat the eggs gently into a bowl and season them with salt and black pepper. Beat the yolks and whites with a fork. Rule number one - do not beat them with a mixer or a whisk. At this point you can add little chopped chives, or if you wish about 40 g of grated cheese and carefully mix them with eggs.The size of the pan is very important: for the omelet of 2-3 eggs the pan should be 15 cm in diameter. It is recommended to use a mixture of oil and butter, 1/2 tsp each. Put the pan on fire and heat it, add the butter and once it melts cover the entire surface of the pan.Increase the heat to maximum temperature and pour in the mixed eggs, tilting the pan so the eggs were distributed evenly along the bottom. Leave the fire without moving the pan and count to five.After some time on the edge of the omellet will appear bubbles. Tilt the pan at 45 degrees and, using a tablespoon, pull the edge of the omelet toward the center. Free space in a pan takes liquid egg. Then tilt the pan to the other side and repeat. Tilt pan in all directions, pulling the edges to liquid egg flowed into the pan - it will take about 30 seconds.Soon there will no liquid remain - just a little bit in the middle of the surface. So, it's time to fold. Again, bend and fold the omelet pan, then tilt and fold again. The last time you should have folded omelet on a plate. Serve it immediately.
