French omelette with various fillings

Ingredients:

• 2 large eggs
• 2 tbsp. milk
• A pinch of salt and ground black pepper
• 1 tbsp unsalted butter
• Choice of omelette fillings (see below)

Preparation:

1. In a medium bowl, whisk together eggs, milk, salt, and black pepper with a fork or whisk.
2. Place a plate near the stove. Heat a small, seasoned omelet pan (15 cm in diameter) or a nonstick frying pan over medium heat. Once hot, add the butter (it should sizzle gently). Swirl the pan to distribute the melted butter. Once the sizzling stops and the foam subsides, add the eggs. Wait until the eggs are slightly warm, then vigorously stir with a spatula, incorporating the edges to ensure even cooking of the omelet.
3. Once the eggs have set, gently tap the pan on the burner to loosen the omelet. Check that it doesn't stick to the pan; if it does, loosen it with a spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a letter. Cook only to the desired doneness, raising the pan or reducing the heat to prevent the eggs from overcooking. A classic omelet is not browned or fried..
4. Transfer to a warm plate and serve.
   
   

   Omelette fillings

   
   Omelettes can be filled with a variety of fillings, whether raw or cooked, sweet or savory. Below are some suggestions, but feel free to improvise. After the eggs have set, top them with any of these fillings, then fold the omelette. If you're using delicate fillings, such as sour cream, herbs, fresh fruit, or caviar, fold the omelette first, then slit the top (like a baked potato) and fill it.
   
   - 1 tablespoon finely chopped fresh herbs, such as Italian parsley, basil, dill, tarragon, chives, thyme, or chervil. Use one herb or a mixture (classic combinations: equal parts parsley, chervil, chives, and tarragon). Brush the finished omelet with butter and sprinkle with additional herbs. The herbs can also be added to the uncooked omelet mixture for even more flavor.
   - 2-3 tbsp. prepared vegetables (chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or pepper).
   - 2 tbsp. diced fresh tomato or avocado
   - 2 tbsp. l. grated cheese (Gruyère, goat cheese, cheddar, Monterey jack, Gouda, feta)
   - 1 tbsp. currant jam, then sprinkle the omelette with powdered sugar
   - 2 tbsp chopped prosciutto or other ham, crumbled fried bacon or jerky
   - 1-2 tbsp finely chopped smoked salmon or trout, with a tablespoon of sour cream, cream cheese or crème fraîche
   - 1 tsp. honey with 1 tbsp. l. ricotta
   - 2-3 tbsp. chopped apples, pears or strawberries, optionally with cheese