Omelet roll in a frying pan

There is one truth that everyone who wants to cook an always perfect and delicious omelet needs to know. The key to success in making the right omelet starts with a non-stick frying pan. It should be warm enough to melt the butter before adding the eggs, but not hot. In this case, the omelet will turn out without a fried brown crust, tender, soft and juicy.

And now more details...

First we prepare the cheese, so that later we do not waste time on it and do not bury the desired degree of readiness of the omelet. Also wash, dry the green onion with a napkin, and then chop it finely.

Next, break the eggs into a small bowl, add a little salt to them and whisk with a whisk. You can use a regular fork. Beat until completely smooth for 1 minute.

We put a cold frying pan with a non-stick coating (ideally for such a number of eggs to take a frying pan with a diameter of 20 cm) on medium heat. Add butter to the pan. We are waiting for it to melt. As soon as this happens, shake the pan so that the oil is evenly distributed over its surface.

Add the beaten eggs to the pan. Immediately, using a rubber spatula, we begin to stir the egg mass in circular movements. We do this clockwise until most of the eggs thicken. With a spatula, we lift the edge of the omelet, check whether the base is fried strongly - it should remain light. Tilt the pan so that the liquid part of the egg flows under the omelet.

Remove the pan from the heat at the moment when only a very thin layer of liquid eggs remains on top. There is no need to worry - everything will have time to bake and will not remain raw. We spread the omelet on a flat wide plate. Next, sprinkle the omelet with grated cheese, and then roll it neatly into a roll.

It remains to decorate the omelet with chopped green onions or other herbs to taste. The omelet is served hot on the table!

Bon appetit!