The Perfect Omelette

I've often heard it said the test of a good chef is their ability to cook an omelette. It seems like the simplest thing, but so often, they're awful- burnt on the outside, or too thick, or runny and raw in the middle.

After lots of trying, and some tips from Cooking Light magazine, I've been able to make my perfect omelette. I like to use an larger nonstick pan, so that the egg spreads out and creates a thin, crepe-like omelette, that folds over a few times, rather than a thicker one that's simply folded in half.

Start with two eggs, beaten with a splash of cream or milk, plus some salt and pepper:

Gather your fillings. Here, I went a bit healthy on you- shredded cheddar, parsley, Tuscan kale, and yellow cherry tomatoes.

Spray your pan with nonstick spray (or use butter, whatever you like), turn the heat onto medium low, and pour in your beaten egg mixture.

Let the eggs set.  Be patient, and use low heat. Too high heat can toughen the protein in eggs, or burn them. As the eggs set, you can use a spatula to lift the edges and pour some of the runny egg underneath to help it set more.

When the eggs are mostly dry, place your fillings on top of the egg, in the center.

Using your spatula, carefully fold 1/3 of the omelette over, then fold over again, and then again.

Serve and enjoy! I like mine on a piece of toast: