Ingredients:

 1- 2-3 eggs per person.
2- Milk or water (1 table spoon)
3- Oil or butter (1 table spoon)
4- Omelet fillings (depend on your choice)
Pick up your preferred fillings
• Cheese, shredded
• Onions or green onions, chopped
• Salt
• Pepper
• Herbs/spices
• Deli meat
• Pineapple tidbits
• Mushrooms
• Turkey, chicken or sausage.
• Any other vegetables such as peas, asparagus, carrots, etc.

 Materials:

 1-Frypan Favola Teflon XTRA 20 cm
2-S/s whisk – Twist
3-mini grater - Twist
4-Kitchen spatula - Twist
5-Mesto oil sprayer.
6-S/s mixing bowl 24 cm
7-chop & scoop medium.
8-Salt & pepper grinder.
9-Ceramic utility knife.

 Steps:

 1- Gather 2-5 eggs, depending on how much you want to eat Eggs cook quickly, so it is best to select and cut up all of your ingredients prior to cooking .. Use any or all of the ingredients, in a combination of your choice.

 2- Break the eggs: It is best to crack your eggs one at a time in a bowl or a cup (this will keep spoiled ones from getting mixed in). Put them into a glass or plastic bowl. After breaking the eggs, be sure to wash your hands thoroughly to prevent salmonella poisoning.

 3- Beat the eggs until they are completely mixed (the yolks and the whites). At this stage you can add salt, pepper, and other herbs and spices to the eggs.

 4- Place your other ingredients together in a separate bowl and lightly stir them to mix up the ingredients. Set aside some shredded cheese.
5- Pour about a tablespoon of butter onto the pan. Put the heat on low to medium heat, and pour on the eggs, spreading them evenly with a spatula. Adding a splash of milk or water will help make the eggs fluffy.

 6- While the eggs are firm on the bottom, but still slightly runny on top, sprinkle shredded cheese over eggs. You will know that the omelette is done when there is no liquid left in the eggs.

 7- Take three-quarters of your ingredients, and evenly sprinkle them over the eggs.

 8- Pay special attention that the eggs are not sticking to the bottom of the pan, and use your flipper or spatula around the edges of the omelet to make sure that it is not sticking. Gently roll the sides of your omelet, about an inch or two. Then roll or fold the ends of the omelet, closing in the ingredients.

 9- Roll your omelet onto your plate, or use the spatula and lift it onto your plate.

 10- Place the remaining ingredients on top, and sprinkle with cheese.

 Tips :

 • Even if you are in a hurry, do not cook omelets at too high a heat. Eggs cook quickly, and you will most likely end up burning the eggs if the heat is too high.
• Plan ahead. For super-quick omelets, already have your favorite additions pre-cut. Cutting vegetables and meats or grating cheese takes longer than actually cooking an omelet.
• Make sure that the eggs don't stick to the pan. To keep all the ingredients inside of a folded omelet, you have to be able to fold it in half. If you overcook the eggs, the omelet will stick to the pan and break apart when flipping.
• For maximum fluffiness, mix the egg whites and yolks separately, and wait to blend them together until right before cooking.
• Don’t be afraid to be creative. Many people enjoy their omelettes with crazy varieties (like avocado and shrimp or bacon and pineapple). Just like pizza, omelettes provide the culinary artist with a limitless canvas.
• Best to use a long (6") skinny spatula.
• For a less fluffy omelet, do not use the milk, and use a larger cook surface. This will produce a short-order style omelet, for those who prefer them.
• Instead of using milk, you can also use a small amount (one tablespoon or so) of sour cream.
• Bring your eggs to room temperature in hot tap water for 5-6 minutes before cracking.
• Eggs can be safely left out overnight to come to room temperature, which makes for easier cooking.
• All additions should be pre-cooked. This is especially true for meats.

 Warnings :

 • Before cooking, make sure that your eggs are not rotten. Rotten eggs will ruin your omelet experience. Eggs generally last at least two weeks in the refrigerator after purchase date.
• If egg shells get in your eggs when you crack them, make sure to remove before cooking. There is nothing less appetizing than eating egg shell omelettes!
• Make sure your omelette is fully cooked. Salmonella, a bacteria that causes food poisoning, is common in eggs. Only thorough cooking—to 160 degrees or until eggs are no longer runny--will kill the bacteria.
• Meat should be pre-cooked even before adding to the ingredient pan.
• Eggs contain a great deal of cholesterol, so if you have high cholesterol use only the white of the eggs, or Egg Beaters.
• Be aware that there is "good cholesterol", and a total cholesterol above 200 is fine if your "bad cholesterol" remains below normal.