Fluffy Omelet Secrets
Crack 3 eggs into a bowl, add a pinch of salt, pepper, and a splash of milk (totally optional), then whisk until smooth.
Prep your fillings ahead—think sautéed mushrooms, bell peppers, or ham. Chop everything bite-sized and keep it to about ½ cup per omelet.
Sauté veggies and meats in a nonstick pan with a little oil until browned. Set aside.
Heat butter or oil in an 8-inch nonstick skillet over medium. Pour in your eggs and tilt the pan to cover the bottom.
As the edges set, gently push them toward the center, letting uncooked egg fill the gaps. When the bottom is set but the top is still a little runny, add your fillings to one side.
Fold the omelet in half, let it cook for another minute, then slide it onto a plate. Top with fresh herbs or avocado for extra flavor!
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