- Make sure eggs are at room temperature. When you use eggs out of the refrigerator it takes time to set
- Do not whisk the egg to much
- Add a little milk or cream and whisk to make the omlette fluffier
- Cook on a low flame
- Add the spinach and cheese (if using) only when the egg starts to set
- To make the omlette crispy and brown leave the omlette on the skillet for a few extra seconds after they are done
- Egg - 1
- Milk - 1 tbsp
- Spinach - 1/2 cup chopped
- Onion - 1/4th
- Garlic clove - 2, chopped finely
- Bird'd eye chilli/ green chilli - 2
- Cracked Peppercorn - 1/4th tsp
- Chilli flakes - 1/4 tsp
- Salt
- Refined Oil
- Skillet
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