- a bowl
- a spoon
- a fork
- a large nonstick frying pan
- a rubber spatula
- a plate
- three eggs
- milk
- salt and pepper
- butter
- grated cheese
From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
Illustrations by Bill Russell
Crack the eggs into a bowl. Add a few spoonfuls of milk, a generous pinch of salt, and some freshly ground pepper. Combine the ingredients with a fork until incorporated and smooth.
Over medium heat, melt a generous pat of butter in the frying pan and swirl it around to evenly coat the sides and bottom. Pour in the egg mixture.
As the eggs start to set, use a rubber spatula to gently push aside a small patch of cooked egg, then tilt the pan so that uncooked egg fills in the gap. Repeat, working your way around the pan until the eggs have reached the consistency you like.
Sprinkle grated cheese evenly over the cooked eggs. At this point you can also add any other fillings you might want, such as fresh herbs, avocado, smoked salmon, cooked ham, sun-dried tomatoes, or roasted bell peppers. Turn off the burner.
Using the rubber spatula, lift up one edge of the omelet and roll it over itself about one-third of the way. Hold the pan over a plate and let the omelet start to slide onto it, flipping the pan at the last minute so the omelet folds over itself again.
Crack the eggs into a bowl. Add a few spoonfuls of milk, a generous pinch of salt, and some freshly ground pepper. Combine the ingredients with a fork until incorporated and smooth.
Over medium heat, melt a generous pat of butter in the frying pan and swirl it around to evenly coat the sides and bottom. Pour in the egg mixture.
As the eggs start to set, use a rubber spatula to gently push aside a small patch of cooked egg, then tilt the pan so that uncooked egg fills in the gap. Repeat, working your way around the pan until the eggs have reached the consistency you like.
Sprinkle grated cheese evenly over the cooked eggs. At this point you can also add any other fillings you might want, such as fresh herbs, avocado, smoked salmon, cooked ham, sun-dried tomatoes, or roasted bell peppers. Turn off the burner.
Using the rubber spatula, lift up one edge of the omelet and roll it over itself about one-third of the way. Hold the pan over a plate and let the omelet start to slide onto it, flipping the pan at the last minute so the omelet folds over itself again.