Stephaine Hulla: Can you make it? Of course you can. Hi am Stephanie with Jr. Chefs, welcome to my kitchen. Today we are making a herb omelet. But before we begin, let’s not forget WASH. Make sure it’s okay with adult that you are cooking with what we are going to being by chopping our veggies and herbs that we will need.

I will first start with some scallions, now when you are chopping always make sure it is alright now that’s time we will you know trash this little bit in on this cardboard and this I can toss in little bit, how ever much I’d like with two tablespoons of warm room temperature cheese that we use latter on. How you do that, first you take two leaves lay them on top of each other like this, then you roll them like then little scroll and then you can just chop them right up like that. Like so we move to basil. How much you like, next I am going to chop a little bit of parsley, what you do is you take once piece like this and you pull of the leaves, we’ll take off the stem then – gather together, and watching your fingers really carefully chop that, and there our parsley and we can put this in our plane cheese that’s good.

Next we will chop up a little bit of thyme, now how you do this, is you peel of the stick like so, and then moving backwards you peel off little leaves, and you don’t need much this is very flavorful herb. I will chop it just a little bit. And then we can put this into our little cream cheese mixture. Al right you can get rid of these – here because we don’t need this much.

Now this is why its important to have it at room temperature, its much easier to mix together, now move on to getting the eggs right. Take a bowl and crack two eggs, there as well, and your second egg like so. Now we’ll need a pinch of salt, like so and about a pinch of pepper, like so and now we’ll take our table fork mix it all together. Just like that, now these are ready, and I am going to get that ready and I’ll kind of clean up my table top in the mean time. I’m done cleaning up, now what I have done is I have moved my eggs over here and I have moved our little filling mixture and put a spoon in it because it will be easier to spoon out latter. Next what I’ll do is I will put in one tablespoon of butter, and I will turn on stove to a medium heat, like so. Now we are going to need the butter to melt for a little bit and so I am going to go get my plate and when I come back hopefully it will be melted.

Alright I have got my plate and if you see the butter here, how its nice and foamy this is exactly what we want, so now what’ll do is we will tell what I am doing, that way all the butter gets at the bottom on the pan. This will keep omelet from sticking. Next what we will do is will add the eggs, like so just dump that right in and we are going to have this cook for a couple of minutes until its sets when it set that means that is nice and firm on the bottom that you can lift it and still there is some liquid on the to, that looks niece and ready. Now what we are going to do, is when you are going to lift it up and tilt the pane so all the liquid stuff on top like that gets underneath that way every bit little bit of the egg is cooked thoroughly, now this step only takes it about 45 seconds so you want to keep on your toes that all your time.

Al right, no that’s pretty ready. Its nice and moisture, you know still quick frank this is the perfect time to add to you r topping, now you want to look at this and cut it in half and you only going to wan it to play this on one of the halves even little less if possible. Now we are going to spread it out nicely even, so we have on that. It’s just for the fun part, just gently take it with the spatula and hold it over oh its niece and day. And today you have your Omelet.

Now we are going to turn of the oven and then the show stopped, played over here, what I am going to turn it bake the pan and let me shake it, two fast right on l the so. We know take it to the counter so I can eat it. The best thing to top the salt is would be top class of joining choose, you know may be butter in taste, thank you for watching JR Chefs. I am Stephanie, see you soon.