Phil will be sharing his secrets for making the ultimate omelette every time - as well as his top three fillings.

5. Repeat the process twice to finish. If you wish to eat the omelet right away, serve on a plate. If you want to adjust the shape of the rolled omelet, roll in a “makisu” (bamboo rolling mat ...

Shimmy the rolled omelette to the edge of the pan, then tip on to a plate. Serve as is, or top with grated cheese, salsa or a ...

Another layer is poured into the pan, the egg is rolled over that, increasing the girth, then again, pushed to the other side of the pan. Another layer is poured in and the omelette is rolled over ...

Making the perfect omelet requires a bit more finesse than scrambled eggs, but even an imperfect one will taste delicious. With some practice and the right tools, anyone can learn to make a ...

You may need to drizzle some more oil on the pan at this stage. 4. Pull the rolled egg mixture to the side and pour in some more mixture. Pull it to the side again and repeat the process with the ...

Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham.

There’s no need to flip your omelet here; just cook over low heat until it’s ready to fold and slide off onto your plate. Omelets should be cooked somewhere in the range of medium to medium ...

Roll the omelette onto a plate and keep warm while you cook the second one. Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad.

the part where it’s not rolled. • Take the overhanging lip of the omelette, and fold it in. • Take a plate on your left hand, and with your right hand, tip the omelette over in one movement.

Korean egg rolls (Gyeran Mari) are a staple in Korean breakfast. The trendy dish features a rolled omelette cut into tiny bite-size pieces. Let's learn how to make it. 2 large eggs, 1/4 cup chopped ...