3 large eggs
2 soupspoons milk
tablespoon black pepper
1 teaspoon adulation
voluntary paddings grated rubbish, minced ham, sliced mushrooms, diced sauces, minced onions, or other vegetables
Crack the eggs into a coliseum and add the milk, swab, and black pepper. Use a chopstick or whisk to beat the eggs until they are well combined and slightly frothy.
toast a nonstick skillet over medium-high heat. Add the adulation and swirl the visage to melt it and cover the bottom of the visage.
When the adulation is melted and bubbly, pour the egg admixture into the skillet. Use a spatula to gently stir the eggs, lifting the edges and allowing the raw egg to inflow underneath.
When the omelet is substantially set but still slightly watery on top, add any paddings you like to one half of the omelet. Use the spatula to gently fold the other half of the omelet over the paddings.
Use the spatula to slide the omelet onto a plate. Serve briskly, garnished with diced sauces or grated rubbish if asked .
Enjoy your succulent and simple omelet!