The key to a good omelette is using a non-stick pan, lots of butter and the freshest eggs that you can find. Use fillings for an omelette sparingly so that it doesn’t break.
There isn’t necessarily one right way to make an omelette but there are a lot of wrong ways. For this omelette I fill it with prosciutto and Boursin cheese, then fold it into thirds and serve it with avocado and arugula. The prosciutto will provide a lot of salt, so use any additional salt carefully.
I have heard stories of chef’s interviewing people for jobs in their kitchens and using an omelette to test their skills. It seems easy but the theory is that it will test their technique and their understanding of the basics. How should they expect this person to cook complex dishes if they don’t know how to correctly cook a fundamental dish such as an omelette? It takes practice to perfect an omelette; I’m still working on it. If you need more help, watch this video from Bon Appétit here.
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