Using milk in the batter makes an omelet runny, but if you want a richer-tasting dish, substitute an equal amount of heavy cream for the water. Heating the pan and then the oil and butter before you add the egg batter results in a lighter, fluffier omelet.
INGREDIENTS | SERVES 1–2
- 3 large eggs, at room temperature
- 1 tablespoon water or heavy cream
- Salt and freshly ground pepper to taste
- ½ tablespoon peanut or vegetable oil
- ½ tablespoon butter
- Cheese, cooked meat, or vegetables for filling
Whisk the eggs with the water or cream and salt and pepper.
Bring a 10-inch nonstick skillet to temperature over medium-high heat, and then add the oil and the butter. Once the butter is melted and starts to foam, pour in the egg mixture. Tilt the pan to distribute the egg mixture evenly around the pan.
Lower the heat to medium and continue to cook until the eggs are almost set, occasionally tilting the pan to move any uncooked egg mixture evenly across the omelet.
Once the eggs are almost set, distribute the fillings across the half of the omelet that's opposite from the skillet handle.
If necessary, use a spatula to loosen the edges of the omelet from the skillet. Give the pan a shake to ensure the omelet will slide out of the pan, then slide it onto a serving plate, using the pan to fold the omelet in half.
Top with some additional freshly ground pepper, if desired, and serve hot.