I've said it before - the classic error when cooking eggs is overcooking them.
Omelettes should be super silky and melt in your mouth. Take it off the stove while it still looks a little undercooked. It will continue to cook on the plate.
Sunday mornings usually start with an Omelette in our house, and I like mine very simple.
The secret art of Omelettes
Butter in the pan (lots of butter) medium heat
For the egg mix, I use two eggs , a good dash of thickened cream or UHT whipping cream from the cupboard, grated parmesan, salt, pepper, dried thyme or tarragon or both depending on my mood.
My filling is caramelized onion, feta, and fresh parsley. I might have a side of bacon but it's already pretty fatty. I also like to add fresh chilli if I have some.
IMPORTANT: Remove from the pan when not quite cooked.
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