Crispy bacon joins seared shaved steak and cubed pieces of cured ham in our perfectly fluffy meat-lovers omelette recipe: The perfect start to any morning.

Let the omelet cook, undisturbed, for a few seconds longer, until the top surface is almost, but got quite, set. Then use a fork to fold the third of the omelet neatest the handle over the center.

Repeat a few times. When most of the eggs are set but slightly liquid, the omelet is ready. Using a fork or spatula, fold in half in the pan. Invert onto a plate and serve. For the classic omelet: ...

Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to ...

Food Republic says that “there’s one dish in particular that really lets chopsticks shine: the omelette,” be it a Japanese omurice recipe or a Western kind. To be honest, I’ve always found folding an ...

Let the omelet cook, undisturbed, for a few seconds longer, until the top surface is almost, but got quite, set. Then use a fork to fold the third of the omelet neatest the handle over the center.