Next up for EggMonth: Omelette! Splash of cream in your beaten eggs, along with salt and pepper, with generous butter in the pan over med high heat. Don't scramble! As the bottom of the omelette sets, gently push up with spatula and swirl around uncooked batter. For a standard omelette, drop fillings along center, then flip and fold sides burrito-style. Flip once when bottom is golden- get a good spatula and be quick and confident! Tilt the pan and let omelette fall to edge to help (not a very good recipe writer so sorry if none of this makes sense). For sandwiches, at 80% set eggs, start folding and shaping in to "patty" and at 90% set, turn off heat and flip patty to let set with residual heat. For this guy here, I added chopped bacon to the initial batter so the bacon fat really melted in to the omelet as it cooked. Topped with tomato, basil, and the worlds greatest condiments.
Recipe Intro From feedfeed
A splash of cream, generous spoonful of butter and a little bacon fat make an incredibly rich omelette, for a decadent sandwich by @minichomps.