Cooking: Tips & Tricks - Omelet

• -          Use omelet pan or other pan that have low and sloping sides for easy stirring and turning.

• -          For about 7 to 8 inches wide pan, use two eggs.

• -          Preheat the pan with medium-high heat. While the temperature is still low, grease the pan with about ½ tablespoon of butter or oil and then cook the omelet.

• -          Pour the mixed eggs into the heated pan, tilting it to make the eggs cover all the bottom of the pan. When the eggs begin to set lift it using a spatula to make the uncooked part runs underneath to be cooked, put back the omelet over the pan. Within about 1 minute the eggs should be cooked.

• -        When cooked, turn the heat to low and add fillings. Gently, spread them all over the half of the eggs. Fillings that couldn’t cook instantly should be precooked and warm. Cheese filling must be grated and at room temperature.

• -          When the fillings are cooked or warmed, use spatula and gently fold one-half of the omelet over the other half sandwiching the ingredients in between. Use the spatula again to lift the omelet and put it onto a plate for serving.