Nothing crushes your breakfast dreams quite like your omelet sticking to the pan. We consulted an expert, Ken Tobby, for tips ...

This clever breakfast trick combines eggs and tortillas in a single skillet for a fast, no-fuss burrito with a golden crust.

2. Heat the omelet pan over high heat. Add the butter and swirl it around the bottom and sides of the pan. When the foaming has subsided and the butter has just begun to take on a golden tinge ...

Ina Garten adds a splash of water to her eggs and uses both oil and butter in the pan. Garten also stirs the eggs constantly ...

To this add chopped onion, green chilli, red chilli powder, pepper and salt. Mix this well and cook an omelette on a pan. 3. Once its cooked from one side, flip it carefully and bake it from the other ...

When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that ...

Reduce the heat. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese ...

The keys to cooking the rolled omelet are a generous amount of oil, a heat level that is not low and good posture that makes it easy to move the hand that is holding the square specialized pan.