⅛ teaspoon ground black pepper, or white pepper, to
2 to 3 small mushrooms, sliced and sauteed (or filling of
⅛ cup grated cheese, optional
3 tablespoons fresh herbs, chopped (reserve some for garnish),
Gather the ingredients.
In a glass mixing bowl, crack the eggs and beat them until they
turn a pale yellow color.
Heat a heavy-bottomed 6- to 8-inch nonstick sauté pan
over medium-low heat. Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and
pepper. Then, grab your whisk and whisk like crazy—you're
going to want to work up a sweat here. If you're not up for that,
use an electric beater or stand mixer with the whisk attachment.
Whatever device you use, the goal is to beat as much air as
possible into the eggs.
When the butter in the pan is hot enough to make a drop of
water hiss, pour in the eggs. Don't stir. Let the eggs cook for up
to 1 minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of
the egg into the center of the pan, while tilting the pan to allow
the still liquid egg to flow in underneath. Repeat with the other
edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which
should easily slide around on the nonstick surface. If it sticks at
all, loosen it with your spatula.
Gently flip the omelet over, using your spatula to ease it over
if necessary. Cook for another few seconds, or until there is no
uncooked egg left.
If you're adding mushrooms, cheese, fresh herbs, or other
ingredients, now's the time to do it. Spoon the filling across the
center of the egg in a straight line.
With your spatula, lift one edge of the egg and fold it across
and over, so that the edges line up. Cook for another minute or so,
but don't overcook or allow the egg to turn brown. If necessary,
you can flip the entire omelet over to cook the top for 30 seconds
or so (again, don't let it get brown).