Let’s make one of my favorite omelets, smoke salmon onion omelet. The ingredients are, this is for one person, two tablespoons of diced smoked salmon, and a third quarter of a cup of diced onions, butter, if you want to use butter, if not olive oil, if not a butter substitute, and two eggs.
Using a non-stick skillet, put a small amount of butter in there, in a moderate flame, and add the onions. Onions are sautéed first. And while the onions are cooking, you need to brown them or keep them clear. Just beat up the eggs, add the salmon to the egg.
If you want to use some pepper in this, that’s fine. I’ll add the pepper, after I made the omelet, that’s ready to go. In another minute, we’ll be cooking the omelet.
Now, we’re read to flame to the highest heat now, put a little more butter in there. Nothing taste better than butter, but I usually make it with olive oil. Now, we’re ready to add the eggs. Just push to the center, tilt the pan to the right, pull it, and tilt the pan. Pull it again, and tilt the pan. And there we go, and one more tilting after that, there we go, now that’s it. Lower the flame, let it firm up below. Just shake the pan, it loosens. It will come over by itself at the top. If not, just help it like a little like that, take the bottom, turn it over. You’ll get a nice football shape omelet like that. Leave it there if you want well done, very low flame let it firm up. If you’re looking for a well done omelet, then you cover it and just wait another minute or two.
I like my omelet rather soft, easily moved, turn it on to the plate, tilt the plate slightly and the pan, lay it there, and there you have your beautiful looking omelet. And whatever you want to serve this with, well, that’s up to you.