It’s so easy, you know! A few eggs, some vegetables you have in the refrigerator, and with some well-balanced stir-fry you will have your perfect omelette.

But no, this is not the idea of omelette we have.

Here are the five most common mistakes you have to avoid for not turning the omelette into an indistinct cluster of eggs.

1) Never stop whipping the eggs is a mistake

The main error, and also the most widespread, is surely to whip the eggs for too long. We do not know why, but when we prepare an omelette, a desire for perfectionism catches us inexorably.

In the belief that the more we whip the eggs the better the omelette will be, we mix and beat them for as long as possible. Thus, during cooking, the extra – too much – air that we have incorporated in them will transform the omelette into a sort of dry and rubbery sponge.

Actually, to obtain the perfect omelette, the eggs should be mixed only for the time needed to mix egg yolk and egg white, without incorporating too much air. The more air you incorporate, the less the omelette will be soft and creamy. And that's not what you want, right?

2) Cooking the omelette too much is a mistake

All right, you like so much that lightly crispy crust on the surface of your omelette. And who would not like it?

Too bad that often, when the omelette is so colored outside, inside it is too cooked, and it is dry and not very tasty. Better stop first, and sacrifice a little crust in exchange for a soft and enveloping inside.

3) Do not add the cream (oh my God, the cream!) is a mistake

It is not a real mistake. Let's say that cream is an addition that helps make the omelette softer and more creamy. And if something can be done better with a simple tip, why not do it?

And do not let yourself be taken in by the whims of using skimmed milk or similar products: it would be like adding simple water, and this would not add creaminess to the omelette. Above all, do not be thrifty: for an omelette of 6 eggs you will need about 60 grams of cream.

With a larger amount the omelette would be too liquid, with a smaller amount this would have no effect.

4) Using raw vegetables is a mistake

We already know that the omelettes are the best way to reuse the cooked vegetables left from the previous days. And this is very good: in fact raw vegetables would release too much water, making the omelette too liquid.

Slightly cooking them in a pan, however, they will lose the excess water and they will also acquire flavor. With a bit of oregano, rosemary or marjoram, you will be sure they will be even more tasty.

5) Do not flavor it enough is a mistake Very often, if you do not add vegetables, the omelette is composed of only eggs. A correct salting is therefore indispensable, in order not to find in the mouth a dull and tasteless dough.

Then make sure to add the right amount of salt and pepper, stirring carefully: a superficial salting does not penetrate sufficiently inside the egg mixture. And if you add some vegetables to your omelette, add salt to them separately, then put the vegetables into the mixture of eggs, also salted, and finally taste to see you need more salt.