Believe it or not, the girls did not use a recipe to make their own omelettes. Some girls paired together and made a two-egg omelette, some made their own and used 1 egg.
We invited the girls to try different vegetables and cheeses and they had a spectacular time experimenting. We encouraged the girls to “crack” eggs on a flat surface vs on the edge of a bowl to lessen the possibility of breaking the yolk and getting shells in their bowl.
Students selected their ingredients, sautéed them, followed the procedure for making a curd, rolled the pan to get the uncooked egg underneath their egg “crepe,” added their filling, folded the omelette closed and voila!
There are numerous ways to make and spell omelette. You can fold them in half or thirds, you can roll them – even leave them flat. Some techniques flip the omelette before folding, others don’t. The following are the increments we used. If the girls were using heavy amounts of vegetables, they learned they needed to have the right egg-to-filling ratio so that their omelette wouldn’t fall apart.