Process Writing - Serious

How to cook my omelet

Ingredients:

4 garlic cloves (minced - also known as "finely divided" or "cut into little pieces")

1/2 onion bulb (minced)

1/2 tsp. fresh basil (minced)

1/3 tsp. fresh parsley (minced)

1 large raw chicken egg w/ yolk

1/2 cup full cream milk

Pinch of salt

Pinch of pepper

Pinch of Montreal steak rub

1 tbsp. cheddar cheese ( diced - "cut into little squares")

1/4 cup olive oil

Preparation:

1. Mix all four minced ingredients (4 garlic cloves, 1/2 onion bulb, 1/2 tsp. fresh basil, 1/2 tsp. fresh parsley) in a container--preferably a bowl--until ingredients are evenly distributed.

2. Beat egg in a different container--preferably another bowl--until thick and lemon-colored. Add 1/2 cup full cream milk plus Pinches of salt, pepper, and Montreal steak rub and beat again until ingredients look blended.

3. Combine both mixtures in a container with a firm lid--preferably a circular airtight Tupperware. Add 1 tbsp. of diced cheddar cheese into final mixture. Firmly seal then shake container profusely until all ingredients are evenly distributed.

4. Apply even coating of 1/4 cup olive oil on medium-sized pan surface. Preheat pan on stove for 45 sec.

5. Pour final omelet mixture into pan. Wait until omelet is "puffed" then flip it when it is firm enough (omelet is firm enough if it does not break apart when lifted with cooking utensil). Continue flipping it until both sides are delicately browned.

6. Transfer finished omelet unto plate and serve.

*Unsweetened tomato ketchup is a recommended topping