Yup. There’s that omelet again! My mom wasn’t here when I made it last weekend, so naturally, I had to make it again. 🙂
I stuffed these with a lot of onion and mushroom. Not a bad thing, at all, but it certainly prevented them from being sealed. 🙂
And I think I’ve finally found the right pans. It’s funny, I kept trying to do it on non-stick pans, and low heat. Well, it works much better on buttered steel pans, over high heat. (Bit-a-butter-makes-it-better?) Plus, it’s way quicker! You just have to be careful not to burn it, or overcook it.