Trick to the perfect omelet, just found this out recently and it works almost every time: low heat in very little olive oil on a non-stick pan with the pan covered, it helps it bubble up so when you flip it it stays together and the olive oil gives the eggs a nice browning. Just make sure the edges are cooked through before you flip
@SquilliamFancydong, to add to this, when it's the right temperature to flip the edges will be nice and golden brown and the inside will be bright yellow and slighyly moist. This way the inside is finished cooking when the second side is, so the whole thing will be nice and tender. Also remember that even on low heat this takes only a couple of minutes.
@SquilliamFancydong, not all heroes wear capes
@Zergmare , (‘: I’m going to remember this until I die
Yeap we all done this! Worst case is when you trying to impress a guest with breakfast and then she goes “what is this?” “I already scrambled your insides, now shut up and eat”
At least the egg is that versatile to be made into something else
All about the Fritata.