Ingredients
Equipment
Mixing bowl
Frying Pan
Cooking Instructions
- Crack the eggs into a mixing bowl.
- Add milk if using and whisk until smooth.
- Stir in the sliced scallions.
- Season with salt and black pepper.
- Heat olive oil or butter in a nonstick skillet over medium heat.
- Pour the egg mixture into the skillet.
- Cook gently until the edges begin to set.
- Lift the edges with a spatula and tilt the pan to allow uncooked egg to flow underneath.
- Fold the omelet carefully and continue cooking gently if needed until the egg is set throughout, with no liquid egg remaining. Transfer to a plate, garnish with parsley if using, and serve warm
Nutrition
Notes
• Trim the scallions and slice the white and tender green parts thinly so they distribute evenly through the eggs.
• Whisk until the whites and yolks are fully combined, then stir in the scallions.
• Lower the heat if the underside starts browning before the top sets. Gentle cooking gives you more control over the finished texture.
• Lift the set edges gently and tilt the pan to let liquid egg flow underneath, as described in the method.
• Use a broad spatula to support the omelet when folding. Check that the egg is cooked through before transferring it to the plate.
• Serve promptly after cooking; leaving the omelet in the hot pan can make it firmer and drier.