This recipe for the perfect omelet comes from "Entertaining," by Martha Stewart.
- Yield: Makes 1 omelet
- 1 tablespoon melted clarified butter
- 2 eggs, well beaten but not frothy
- Salt and pepper, to taste
Heat the omelet pan over high flame. Add clarified butter and heat until hot but not smoking.
Ladle eggs into pan.
Pull eggs from sides of pan with a fork while moving pan constantly over the flame to prevent sticking.
Just before eggs are set, spoon 1/4 to 1/3 cup of desired filling into center of omelet.
Gently roll 1/3 of the omelet over the filling, tilting pan and using a fork.
Turn cooked omelet onto serving plate. Entire procedure should take less than one minute.