After a minute or so,
flip the omelette to cook the opposite side.
Flip omelette (I slide it onto a plate to make it easier) and spread on one half with pesto, add a couple of dollops of ricotta and finally a few halved cherry tomatoes.
Using a metal spatula
flip the omelette over and cook for a further 30 - 60 seconds until cooked through.
Bubbles will form + it will be obvious when to
flip the omelette or fold over for a minute or so.
Not exact matches
These can also be pan-fried like an
omelette flipping gently with a butter knife and using very minimal oil.
Once the egg is set, use a spatula to
flip up the sides of the
omelette, fold over in half or thirds and slip onto a plate.
If it comes up clean and the
omelette seems that it won't fall apart, then
flip the one side over to the other, on top of your vegetables.
You'll get the hang of it Mike, your pan might have been to hot if it smelled like an
omelette — low to medium heat for a good 2 minutes on the first side and only about 20 - 30 seconds after you
flip should do it!
The remaining inspiration is the good old
omelette, which combine with the true origins of a frittata — first fried, but not
flipped, before placing in the oven until totally golden — I have drizzled mine with some wonderful extra virgin olive oil to be sure of this.
When the
omelette is golden underneath, scatter with the spring onion greens, then
flip to cook the other side.