L'omelette pour un petit déjeuner salé

The omelette for a savory breakfast

The plain omelette is a classic and versatile dish that is perfect for breakfast. Its simplicity makes it a perfect dish to highlight the natural flavors of eggs. Follow these simple steps to make a fluffy and delicious omelette.

Ingredients :

  • 1 knob of butter
  • 2 eggs
  • 1 pinch of salt and pepper

Preparation :

  1. Preparing the pan:

    • Heat a pan over low heat so that the omelette cooks evenly and without rushing.
    • Add the knob of butter to the pan and let it melt slowly.
  2. Scramble the eggs :

    • In a bowl, beat the eggs using a fork or whisk. Make sure the yolks and whites are mixed well to obtain a homogeneous texture.
  3. Seasoning:

    • Add a pinch of salt and pepper to the beaten eggs. Seasoning can be adjusted according to your taste preferences.
  4. Cooking the omelette:

    • Pour the beaten eggs into the hot pan, distributing them evenly over the entire surface. You can gently rotate the pan to spread the eggs.
  5. Folding the omelette:

    • When the edges of the omelette begin to set and solidify, use a spatula to gently fold one half of the omelette over the other half. This creates the classic omelet shape folded in half.
  6. Final cooking:

    • Let the omelette cook for about 15 seconds after folding it. This will allow the center of the omelette to finish setting without leaving everything on the heat for too long, which could cause it to become dry.
  7. Tasting:

    • Slide the omelette onto a plate. Its soft texture and golden appearance are signs that it is ready to be enjoyed.

Advice :

  • For a more filling omelette, you can add ingredients such as grated cheese, sautéed vegetables, ham or aromatic herbs to the egg mixture before cooking.

The plain omelette is now ready to be enjoyed. Its simplicity highlights the sweetness and richness of eggs, providing a comforting and delectable taste experience. Enjoy this moist and delicious omelette, perfect for a quick and filling meal.

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