PROCEDURE TEXT (EXAMPLE)

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 HOW TO MAKE AN OMELETE

1. Materials/ingredients:

· Some eggs

· cheese

· A cup of milk

· A pinch of salt and pepper

· Vegetables

· meat

2. Utensils:

• frying pan/skillet
• fork
• spatula
• bowl
• plate

1. Use a standard non-stick medium skillet. Spray a very light coat of Pam or other cooking spray over the whole pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10).

2. In a bowl, add a bit of milk to three eggs.

3. Add some seasoning to taste. Like a little salt and fresh-ground pepper, and Whisk the eggs.

4. Pour the egg mixture in the skillet, and swish it around so that a fine layer of egg sticks to the side of the pan.

5. Leave the egg mixture alone for a few minutes to allow it to cook and "set up." You will know the egg has cooked enough to proceed when the egg whites have actually turned white

6. While the egg cooks, take a minute to make sure your fillings are miser en place. Anything you like can go into an omelet. In my opinion, some sort of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and meats are great additions.

7. When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker

8. Let the omelet continue to cook until the crispy thin egg edge starts to pull away from the pan.

9. put your fillings in the omelet on one side only, in a half moon shape. I try to put the fillings on the opposite side from where the crispy edge started to pull away, since that side will probably be easiest to fold over. Leave a little room around the circumference so the fillings don't spill out.

10. The edges should really be pulling away from the pan now. Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can use your thumb and forefinger to grab the empty side of the omelet and fold it over the fillings

11. Get your plate out while you let the folded omelet sit for about 30 seconds. Take a spatula and run it under the omelet to make sure it is not stuck to the pan. Get ready for the slide!

12. Angle the skillet over your plate and slide. The omelet should slip nicely out of the pan and onto the plate.

Ta-da!
You are now an omelet maker extraordinaire. Now, whoever would probably garnish this with fresh fennel (I hate fennel) or some sauce or some other green stuff -- but if you are just making lunch for yourself, like I did, you don't need all that crap. If you were serving this as a meal, I would say whip up some sort of potatoes or maybe a bagel with a smear, and you are set.