Egg omelettes
Some cooks have trouble with folded or filled rolled omelettes. The easy way out here, is to just scramble your filling with the eggs. You will still have a tasty meal. However if you are looking for a good looking presentation here are a couple of tips. Use a non-stick pan, make sure your melted butter or oil covers and greases the sides of the pan as well as the bottom. Use a medium size skillet and practice your folding style before your special meal. If all else fails you can buy a special Non-Stick Omelette Folding Pan.

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All pieces are dishwasher safe. Measurements are in standard and metric. Includes a 9-piece measuring spoon set and 10-piece measuring cup set.
Progressive 19-Piece Measuring Cup and Spoon Set

Cheese Omelet

Ingredients:
2 eggs 2 teaspoons butter or margarine
1/4 cup shredded cheddar cheese
Salt and pepper to taste

Preparing your recipe
Beat eggs in mixing bowl until yolks and whites are well mixed. Heat butter skillet over medium-high heat. Tilt skillet to coat bottom with butter. Pour your eggs into heated skillet. Stir eggs with spatula to spread them around continuously in the skillet as they thicken. Sprinkle with shredded cheddar cheese. Mix slightly and sever.

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