See Also: Breakfast and Brunch · Main Dishes
Omelette / Omelet Information
* choose a pan with shallow sloping sides from 6 inches to 11 inches
* 6 inch pan for one egg; 7 inch pan for two eggs; 8 inch for 3 eggs; 9 inch for 4 eggs; 10 inch for 5 eggs; 11 inch for 6 eggs. Anything larger than that is better for scrambled eggs!
* use butter or olive oil in the pan
* have the filling hot or at least at room temperature. (clean out the refrigerator...use diced meats, seafood, chicken, sausages, cheeses, vegetables, fruits, sauces, baby lettuce or spinach and whatever else comes to mind!)
Recipe created 2008-02-27.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.