in this episode I whisk some eggs I flip
some stuff in a pan and I show you how to
make this sophisticated three egg omelette
welcome back to moore approved I'm James I'm
going to be showing you how to make a
three-egg omelet today
omelets are very easy to make and the
possibilities are absolutely endless all
you really need is three eggs and an
8-inch nonstick pan you're going to want
to get started by cracking your eggs
into a mixing bowl take a whisk or a
fork break all of the yolks and then
just give it a quick whisk together and as
you can see I just lightly whipped these
so now we're ready to start preheating
our pan I've gone ahead and preheated
my pan I'm just going to add a little
bit of oil into this you can also use a
little bit of butter if you wanted to
but we're just going to stir that around
let that oil heat up go ahead and add in
just a couple little slices of julienned
onion and then one button mushroom which
was finely sliced so we're going to go
ahead toss that around a little bit
we're going to adjust the heat we don't
want this to burn but we want whatever
we add into the pan to be fully cooked
before we add in our eggs
now that our mushrooms and onions are
almost done we're going to go ahead and
spread these out evenly and we're going
to slowly add in our egg mixture I'm
going to start in the center now I'm
going to go to the outside work my way
back over into the center and then
finish adding everything now we're just
going to want to go around the edges
keep the edges of the egg loose and then
we're going to take and start lifting up
an edge of the omelet and then draining
off the egg from the top and letting it
run underneath you're going to want to
do that evenly all the way around
and I'm going to turn down my heat just
a little bit and when you get to the
point you're having a hard time getting
egg to come off the top you're about
ready to flip it the egg is now pretty
much firm on the top there's a couple of
areas where it's still a little bit
gelatinous but we're going to go ahead
and take and with a quick motion flip it
over turn the heat up to about medium
push down on it and we're just going to
get a little bit of time to cook the
rest of the egg on the other side of the
omelet I'm confident that the egg is
cooked on the other side so I'm just
going to take a little bit of cheddar
cheese drop that into the center here
now I'm going to take a little bit of
salsa I'm just going to spread that on
the inside you don't need too much I'm
gonna add a little bit more on top now
from this point plating is very very
simple you just want to make sure that
your toppings are facing the side of the
pan that you're going to be sliding the
omelet out you'll start by just putting
it down on the plate
and then you'll fold the rest of it over
right on top to finish it off I'm just
going to put a little bit more salsa
right down the center and then we'll
also take a little bit more cheddar
cheese and put that across as well and
that's how you make a three-egg omelet
you could put any toppings that you want
in there if you want the cheese to be
melted or if you want to use fresh
tomatoes put those on the inside of the
omelet when it's just about cooked so
when you fold it over it heat all those
great ingredients up on the inside you
can top it with whatever you'd like and
served alongside hashbrowns or fried
potatoes it's absolutely fantastic
thanks for watching moore approved I'm James
til next time see you then