The omelette is a classic dish, typical of French cuisine. Usually eaten for breakfast or a quick lunch, it can be served ...

There’s no need to flip your omelet here; just cook over low heat until it’s ready to fold and slide off onto your plate. Omelets should be cooked somewhere in the range of medium to medium ...

For a classic plain French omelette, take it the off the heat and start folding the two opposite edges into the middle and gently shake the pan to roll the omelette onto the plate. 1.

Plenty of butter in the pan will ensure the omelette doesn't stick, preventing you from folding it to perfection. A blend of ...

Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to ...

A Thai omelette is quickly cooked over a high flame so it's roughly shaped and brown in spots - unlike the smooth, oval, pale yellow dish you would be served if you ordered an omelette at a French ...

Don't be tempted to overcook the egg; it should be silky and soft, not rubbery. Fold the omelette so the cheese is encased and cook for 1 more minute to warm the cheese through. Slide onto a ...

Beat the eggs in a bowl with a whisk for 3 minutes. Then fold in the cream and cheese and season to taste with salt and pepper to complete the omelette mixture. Pour the olive oil into a frying pan ...