Fluffy Skillet Omelet

Cooking method

1. Step 1:

   

   Gather all your ingredients. Use large eggs — farm-fresh ones are ideal, since they tend to be big and often have a deep orange yolk that gives the finished omelet a beautiful color. Any milk works, whatever the fat content; a plant-based milk is fine too.

2. Step 2:

   

   Wash the eggs well but gently — eggshells carry a lot of bacteria. Crack them carefully into a deep bowl.

3. Step 3:

   

   Whisk with a fork until the yolks and whites are fully blended.

4. Step 4:

   

   Pour in the milk. The old rule of thumb is about half an eggshell of milk per egg, so you can even measure it out with the shell itself. Stir well with a fork.

5. Step 5:

   

   Salt the omelet. I use plain sea salt, but seasoned salt works too. This is the point to stir in any add-ins you like — fresh or dried herbs, onion, and garlic all work well. If you want something heartier, add chopped bacon, cooked chicken, grated cheese, or diced tomato. I'm making a classic version, so I keep it plain.

6. Step 6:

   

   Get your skillet ready. I use cast iron, but a ceramic or nonstick pan works just as well. Grease the pan with oil — any vegetable oil is fine, but use a refined one so it doesn't smoke and burn.

7. Step 7:

   

   Pour the egg mixture into the skillet. Cook over low heat, since the omelet scorches quickly. It'll take about 8–10 minutes.

8. Step 8:

   

   To cook the top through and keep the omelet tall and fluffy, cover it with a lid, and once you take it off the heat, leave it covered for another 5 minutes.

9. Step 9:

   

   Serve the omelet hot. Enjoy!