One omelet has never gone wrong. I make it with green onions and cilantro, throw in a handful of shredded cheese and garnish it with avocado and tomatoes.
- 6-8 eggs
- 3/4 cup milk
- 1 Tbs butter
- 1 cup cheese
- 5 sprigs cilantro, chopped
- 5 green onions, chopped
- 1 pinch pepper
- 1 pinch salt
- avocado for garnish
Whisk up 6 to 8 eggs with 3/4 cup of milk and pour the mixture into a large, hot, buttered, nonstick frying pan. Let this set for ca. 5 minutes.
Chop 3 stalks of green onions and a few sprigs of cilantro. Sprinkle these over the omelet. Season with pepper and salt, and sprinkle a half cup of shredded cheese over the omelet.
With a rubberized spatula carefully carve sectional cuts into the omelet to let the remaining raw egg mass flow under the cooked portions.
After another 5 minutes or so, check what the bottom looks like. When the surface is not runny any more, cut the omelet into 4 portions and turn these over.
Brown the omelet nice and toasty from both sides. Try to get a good golden-brown color. Inside the omelet should be soft and fluffy.
Divide the omelet into 4 portions, add more salt or seasoning and garnish with avocado and tomato pieces.