What makes an omelette

Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. Western Omelette: Spray skillet with cooking spray or heat 1 tsp 5 mL vegetable oil in skillet. Pour in egg mixture and cook as directed in the Basic Omelette recipe. Cook as directed. Using the proper skillet or pan is important to successful omelette making.

The ideal skillet for a 1, 2 or 3-egg omelette is about 8 inches 20 cm in diameter at the base. It should be shallow with sloping sides to make it easier to slide the omelette out of the skillet and onto a plate. An omelette can be made quickly and easier if the skillet is hot when the egg mixture is added. The skillet is hot enough when a drop of water rolls around instead of bursting into steam immediately.

Preparing individual omelettes, rather than one large one, will result in lighter and fluffier omelettes that are easier to handle. Use your spatula to flip the remainder out onto the plate, and if you have any left over filling, pour the rest on top of the omelette.

There are an infinite number of variations on the simple omelette, and you can turn it from a quick breakfast to an elegant dinner with a few herbs and the right filling. For something completely different, try bringing your newfound omelette-making skills to dinner with our Egg Foo Yung.

Coat a pan with butter or cooking spray and heat over medium heat. Once the pan is hot, pour in the mixture and use your spatula to gently move cooked egg in from the edge of the pan to the centre, creating "curds.

If you have a couple of eggs and some butter then you have enough ingredients to make a simple but satisfying breakfast, lunch or dinner. There are two types of omelette: a thin one that is folded over to serve it, and a thick one like a Spanish omelette or a frittata.

The size of pan you use to make your omelette is vital, because it needs to suit the amount of eggs you are using. A 22cm pan will make a two-egg omelette of the right thickness — if you use a larger pan, your omelette will be too thin and overcook rather than have a soft interior.

A non-stick pan is the easiest to use, but a heavy-based pan will retain more heat and cook the eggs a little faster. It goes without saying that the better quality your eggs are, the better your omelette will taste.

Also, bear in mind that some eggs have more orange-looking yolks than others, so what you choose will affect the colour of your omelette. Bring your eggs to room temperature to help them cook faster. If you want a lighter not lighter in calories and fluffier omelette, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelette, you can add a splash of milk or cream. Hone your skills with a classic omelette.

Adding chorizo, potato and cheese makes this a substantial lunch for one. Or serve with a salad and split it between two.