Fromlette

I thought I knew how to make an omelette. Rouxbe had this video lesson I watched....mix the eggs, add to pan, stir very quickly, shake the pan... but it all happened so fast! I was stirring, I was shaking, but the eggs-- the eggs were setting too fast! I stirred, they cooked, I shook the pan, the eggs stayed in place and kept on scrambling!  I think I had the heat up too high. Well, I added brie and asparagus and  green onions and rolled it the best I could. It was pretty lumpy and free-form (hence Fromlette), but it tasted great!

I will need to try again because this one is for credit. I need to upload photos of 2 perfectly cooked, beautifully rolled omelettes so that my homework can be assessed.