24 eggs
1/2 cup of milk
Salt to taste
3/4 cup of butter
Fillings options
1 cup of ham, cut into cubes
1 1/2 cups of grated cheddar cheese
2 1/2 cups of diced tomatoes, seasoned with parsley or thyme
1 cup of crispy bacon bits
1 cup of chopped fresh parsley
24 eggs
1/2 cup of milk
Salt to taste
3/4 cup of butter
Fillings options
1 cup of ham, cut into cubes
1 1/2 cups of grated cheddar cheese
2 1/2 cups of diced tomatoes, seasoned with parsley or thyme
1 cup of crispy bacon bits
1 cup of chopped fresh parsley
Beat the eggs with milk in a large bowl
Season to taste
Heat a non-stick skillet with a diameter of 21 cm
For each omelette, melt 1 tablespoon of butter
Pour half a cup of egg mixture and tilt the pan to cover the surface
With the help of a spatula, push the cooked egg towards the center of the pan, allowing the uncooked egg to flow underneath
When the eggs are almost cooked but still creamy, place 3 tablespoons of your chosen filling in the middle of the omelette
Fold the other half and cook for 2 minutes more
Serve on a plate
Make 12 omelettes total
Note: The total calorie count of the recipe varies depending on the filling.
