A unique and visually appealing tornado-style omelette made with eggs, milk, and seasoning, cooked in a nonstick pan with a special spinning technique, served with toast.
1. Beat eggs thoroughly with milk, salt, and pepper.
2. Preheat a small nonstick pan over medium heat for 1 min, then add olive oil and heat for ~45 seconds; turn heat down to medium low.
3. Tilt the pan so oil distributes evenly then pour in your eggs; once you see a yellow rim form around the edge of the eggs (5-10 secs depending on how hot your pan is), using chopsticks pull the outside edges of the egg towards the center; when the chopsticks 2” apart from each other, hold them steady and start spinning the pan in a circular motion with your other hand.
4. Once the tornado starts to form, shift the eggs to one side of the pan while you continue spinning (this will gather up the eggs on the outer rim of the pan forming a smaller round omelette), and once all eggs are incorporated, slide the omelette onto a plate and enjoy with toast!
Note: It’s good if the top of the omelette is still a little bit runny (mine got a little more overdone than I would have liked in the video)
