I’ve had a hankering for an omelette, and I think I’ll make one tomorrow (that is, Sunday). As I’ve never made one before, a search on Google brought up a couple hits for directions on making an omelette.
This omelette-HOWTO probably makes the most sense to me. There’re no pictures (bummer there), but the words themselves are clear. As a bonus, it also includes several suggestions for fillings (in particular, “diced pears, blue cheese, and pecans” sounds fabulous).
Then there’s this how-to-make-an-omelette page from Delia Online (which also has an extensive selection of how-to directions for foods). It’s a nice touch that pictures are included, but the recipe given seems more complicated :-/. Specifically, step 4 confuses me:
After this time a bubbly frill will appear round the edge. Now you can tilt the pan to 45 degrees and, using a tablespoon, draw the edge of the omelette into the centre. The liquid egg will flow into the space, filling it. Now tip the pan the other way and do the same thing. Keep tilting it backwards and forwards, pulling the edges so that the egg can travel into the space left — all this will only take half a minute. […]
Eh? The draw-the-edge part is what gets me. Does that mean that I’m supposed to be curling up the edges of the omelette? Or does that mean that I’m supposed to be pushing the yet-uncooked part of the eggs into the center of the omelette?
At any rate, I’ll give omelette-making a try. I have both tomotoes and shredded colby/cheddar cheese in the fridge, so I'll make use of those for fillings. Incidentally, I figure that sun-dried tomatoes could be good in an omelette — but what section of the supermarket would I find those? Would that be with the produce, or in some other section?