Yep, I enjoy and often add garlic but confess to cooking it well with the onion.I cooked a mushroom omelette yesterday and added one clove of chopped garlic, black pepper, salt and a dusting of chillie powder Im careful not to overcook the garlic and add to the mushrooms just before the beaten egg goes in.
Same here, some hot chili sauce to perk whatever other ingredients are in the omelette.I don't put spices in, (just seasoning) but I do put hot sauce liberally all over the top of it once cooked.
Most people tend to overcoook omelettes, they then become leathery and hard. Cook them on a low heat and turn them while still not set, then remove from heat. You’ll get a more ‘scrambled egg’ experience.Nothing I don't like Omelettes, but I like scrambled eggs, even I don't understand that one.
I buy my herbs and spices from Tesco too. They need to up their quality control standards, I reckon at least 30% of those jars have the seal leaking because the adhesive hasn't been spread round the rim of the jar evenly. The lids are useless too, they're not airtight, so I store all mine in 75g fish paste jars. Cayenne pepper in particular loses a lot of its bite after it's been exposed to the air for a while.Cayenne pepper.
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Is that just the way you walk?I don't have an omlette.