Skillet Omelet with Flour and Milk

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. This amount makes an omelet for one. To make breakfast for a big family, scale the ingredients up proportionally.

2. Step 2:

   

   Crack the eggs into a deep bowl. They should be cold so they whip up into a firm foam and the omelet comes out fluffy. If you can get farm-fresh eggs, definitely use them — the dish will be much tastier and better for you. Add a pinch of salt and a pinch of ground black pepper. Beat the eggs and seasoning with a hand whisk or mixer until you get a smooth, foamy mixture.

3. Step 3:

   

   Pour room-temperature milk into the bowl with the egg mixture. Use higher-fat milk, and not too much of it (about 1½ tablespoons per egg is plenty), so the mixture doesn't release a lot of liquid, which hurts the omelet's taste and looks. Whisk the mixture again.

4. Step 4:

   

   Add the sifted wheat flour and gently whisk the mixture so the flour fully dissolves into the liquid with no lumps left. Pour vegetable oil into a heavy-bottomed skillet and heat it well, so the omelet sets right away instead of sticking to the bottom.

5. Step 5:

   

   Pour the omelet mixture into the skillet. Once it sets, turn the heat down to low so the bottom doesn't burn and the inside cooks evenly. Keep the omelet over the heat for a couple of minutes, then cover the skillet and cook for another two or three minutes. Turn off the heat.

6. Step 6:

   

   Slide the omelet out of the skillet and serve it with fresh vegetables and herbs. You can make the omelet with vegetables mixed in, but the key rule is not to add fresh vegetables raw — soften them a little first, or they'll release juice while cooking and the omelet will deflate. Enjoy!