Welcome to StarCooking.com. I'm Kathy Maister.

Omelettes are great for breakfast, lunch, or a midnight stack.

And they take less than two minutes to prepare.

An ingredient and equipment list is at the end of this video.

To break open the eggs, tap them gently on the counter until there's a small dent in the shell. Then put your two thumbs on opposite sides of the dent and gently pull apart the shells.

Drop the egg into your mixing bowl.

If any shells have landed in the bowl, be sure to remove them.

Now add a pinch of salt and two tablespoons of water or milk,

but the water will actually make your

omelet fluffier with a fork or a small whisk blend everything together

until it's lemony yellow I'm going to shred about one-third cup of cheese for the

filling and mince some chives for the garnish or you could add diced ham

red or green peppers or maybe even some sauteed onions, as great fillings for your omelet.

One third cup of filling in total is plenty for a two-eg omelet.

For a two-eg omelet, you'll need a six-inch fry pan.

A non-stick pan with slope sides is perfect.

For a three to five egg omelet, you'll need to use a 10-inch pan.

Put one teaspoon of oil in the pan and turn the stove to a medium temperature.

Heat the oil for about a minute.

Swirl the oil over the bottom of the pan.

Pour the egg mixture into the pan.

As the eggs begin to set, with a spatula, lift the edges and Pour the egg mixture into the pan. As the eggs begin to set with a spatula, lift

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