plain omelet

• Whisk together all the ingredients except butter listed under plain omelet.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to cook.
• Using a flat spatula, push the cooked portion of the egg to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for2-3 minutes until there is very little runny egg in the center. Fold in half and cook for another minute or so. Remove from heat. Serve immediately.

Indian Masala Omelete

• In a bowl, whisk together, egg, milk/water, salt, and pepper, haldi, Kashmiri red chilli powder, minced green chilles, onion, tomato, cilantro.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread/swirl it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to get firm.
• Using a flat spatula, push the cooked portion of the egg on the edge to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for 2-3 minutes until there is very little runny egg in the center. Fold in half and cook for another minute or so. [Note: Instead of folding in half, you can prepare the omelet by flipping and cooking both sides like the traditional method].
• Remove from heat. Serve immediately.

Egg Omelet with tomato filling

First, let's prepare the filling:

• Heat butter/ oil in the skillet. Once hot, add onions and cook for a minute. Add cherry tomatoes and cook for 1-2 minutes. Season with salt and pepper. Garnish with chopped parsley. Remove from heat. The filling is ready. [This should give you enough filling for at least 2 omelets. Adjust the quantity of the filling to suit your taste. Leftover filling can be stored in an airtight container in the refrigerator. Reheat before using].

Next, we will prepare the eggs:

• Whisk together all the ingredients to make the omelet except butter.
• Wipe down the non-stick skillet used to make the filling.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to get firm.
• Using a flat spatula, push the cooked portion of the egg on the edge to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for2-3 minutes until there is very little runny egg in the center. Add the tomato filling on side of the omelet {[Note: Place the filling to one side of the omelet to help with folding.]. Fold in half and cook for another minute or so. Remove from heat. Serve immediately.
• Egg Omelet with mushroom & spinach fillingFirst, let's prepare the filling:Heat butter/ oil in the skillet. Once hot, add onions & garlic. Cook for a minute. Add chopped mushrooms and cook for 3-4 minutes or until the mushroom is cooked to your desire. Season with salt and pepper. Add spinach and let it wilt. Remove from heat. The filling is ready. [This should give you enough filling for at least 2 omelets. Adjust the quantity of the filling to suit your taste. Leftover filling can be stored in an airtight container in the refrigerator. Reheat before using].
• Next, we will prepare the eggs:Whisk together all the ingredients to make the omelet except butter.
• Wipe down the non-stick skillet used to make the filling.
• Heat a non-stick skillet or frying pan on medium heat. Add butter to the skillet. Once the butter melts and spread/swirl it across the pan so that the pan is well coated. Pour the egg mixture. Cook for 30 seconds or until the edges start to get firm.
• Using a flat spatula, push the cooked portion of the egg on the edge to the center of the pan and swirl or tip the pan so that the uncooked egg mixture flows and fills the gap. [See the video]. Continue this process until there is no more liquid is there to flow.
• Reduce the temperature to low. Cook for 2-3 minutes until there is very little runny egg in the center. Add the mushroom filling on side of the omelet [Note: Place the filling to one side of the omelet to help with folding.]. Fold in half and cook for another minute or so. Remove from heat. Serve immediately.