Whoever says that it’s hard to make an omelet perfectly is probably remembering a tragic past cooking incident. You may find it easier this time by following this recipe on how to make the perfect omelette. Before you start, review everything from your ingredients to the temperature of your pan or oven. All play a part in making the perfect omelet. Here’s how:

1. Have your ingredients ready prior to cooking. Doing this saves you a lot of time. Proportion the number of eggs to your seasonings and fillings. The measurements will depend on how you want your omelet to be done. A simple recipe for two people include 4 eggs, non-stick spray, butter or oil, one and a half tablespoons of water, 8 ounces of crumbled cheese, dashes of salt, pepper and some sliced scallions.

2. Take out a 12 inches non-stick pan that has flat surface and turn the oven to 200 degrees Fahrenheit. You can also warm the dinner plates inside the oven. Crack and drop the eggs in a bowl and add water, salt and powdered black pepper. Use a fork to beat the eggs. 30 vigorous strokes are needed to make the egg mixture fluffy. Do not overbeat the eggs. Doing that leads to a tough omelet.

3. Melt one tablespoon butter or heat the oil in the pan on medium heat. Wait until it sizzles before adding the egg mixture. Cover the pan for few minutes but watch it carefully. If you have a frozen cheese, take it out allowing it to set at room temperature before crumbling it.

4. Notice the edges of the eggs, when they appear to be quickly solidifying, scrape them towards the middle of the omelet so that the wet batter can scatter to the edges. The thick batter in the middle must be spread evenly to let your omelet cook equally. Tilt the pan if you want to spread out the batter more.

5. Cook on both sides but leave the center a little moist or creamy. Spread the crumbled cheese plus other fillings like the sliced scallions to one side of the omelet and flip it with a spatula to the other side. Cook for few seconds more and remove from the heat when it seems cooked enough.

6. Gently sway the pan with the omelet folded inside to detach it from the pan naturally. Slide the omelet into a baking pan or an oven-friendly plate. You can add some more butter, cheese and even salsa on top before placing it into the oven. Warm the almost ready omelet inside the oven to rebuild its fluffiness.

Toast the bread and divide the omelet into two. Serve individually on a plate with the toast on the side. Note that the thickness of the egg is just about one-fourth inch. It looks good, somewhat fragile, smooth and perfectly delicious. This is how to make a perfect omelette. Not too many stuffing but absolutely prepared following the helpful techniques suggested in not just adjusting the temperature but also in handling the pan. Just don’t skip re-heating it inside the oven if you still want it fluffy.