Folding Eggs

Many people seem to think that the most difficult part of making an omelet is folding it at the end.

That's just not true.

Here's an omelet that I made this evening for my meager little supper.

It's comprised of 3 eggs at room temperature, a few ounces of feta cheese and one slice of ham, diced.

After you dump the beaten eggs--I don't add anything to the eggs when beating them other than a pinch of salt--in the pan, let them sit for a couple of minutes to firm up.

Don't have the pan too hot else the eggs will burn. I use one notch below the medium setting on my stove. Of course all stoves are individuals so take that with a grain of salt.

Add fillings onto the egg once you can shake the pan and the eggs will slide. The eggs haven't completely set at this point. Most guides want you to add fillings after the eggs set all the way but I like to give the cheese more time to melt.

Once the eggs are completely set, fold the first edge over by moving a spatula underneath and then use your finger or a fork to hold the edge of the egg and pull a third of the way over and drop.

If you did it right, it'll look like that second picture. After that I take the doubled up section and repeat the above process. You could also take the other side and fold it over the doubled up part.

Either way you'll end up with something that looks like that third picture. Then just slide the omelet onto a plate like you see in the last picture. And eat!