Easy Folded Omelet for Breakfast Sandwiches
Ingredients
- 1 egg
- 1 teaspoon butter
- 2 pinches salt
- 1 dash black pepper
Instructions
- Crack 1 egg into a small bowl. Season with 2 pinches of salt and a dash of pepper. Stir with a fork until completely blended and no streaks remain.
- Bring a 10-inch skillet to low-medium heat. Add 1 teaspoon butter and let it melt completely, swirling to coat the bottom of the pan.
- Pour in the egg mixture and immediately tilt the pan so the egg covers the entire surface in a thin, even layer. Place a lid on the skillet and cook for about 30 seconds, or until the top of the egg is set but still slightly glossy.
- Remove the lid and use your spatula to gently fold the omelet in half while it's still in the warm pan. Slide directly onto your breakfast sandwich or plate and serve immediately.
Video
Notes
Use the right pan size: A 10-inch skillet creates the perfect thin layer with one egg - I've tested smaller and larger pans and this size gives you the best results.
Don't skip the lid: The trapped steam is what cooks the top so quickly and evenly - this technique is what makes the recipe foolproof.
Fold while warm: The omelet folds best when it's still warm and pliable in the pan, so don't wait until it cools down.
Keep the heat moderate: Low-medium heat prevents the bottom from overcooking while the top finishes - patience pays off here.
Did you make this recipe?Please let me know in the comments below how it turned out :)