Today, I thought we’d do omelettes because a) it’s Easter and everyone loves a good breakfast today and b) because I particularly love any kind of breakfast for dinner.
First, I must be honest and tell you that I make a great omelette only about 50 percent of the time (often mine turns into a very fancy scrambled egg). My man Jamie, however, makes a fantastic omelette every single time he tries, so this is really all about his tips and pointers. As well as his fabulous hand modeling. So! Let’s get started.
First, what you’ll need:
What is required:
• Three eggs (per large omelette — we make a big one and share it with a side salad, if that helps you judge the size)
• 1 Tbps butter
• Salt and pepper to taste
• Cherry tomatoes
• Cheese of your choice
• Sour cream
• Anything else you like in your omelette. Sometimes I have leftover carmelized onions, and those are fantastic! Or bacon! Or peppers!
Now, I’m not gonna lie. A huge part of making our omelettes is our pan. It’s a small pan with no hard corners (a smooth oval shape inside). My mom sent this to us one year (I am 99 percent sure it’s an estate-sale find) but I’ve seen great non-stick options at TJ Maxx or Marshalls (my own mecca of kitchen supplies).
The first thing you want to do is chop up your optional ingredients. You really don’t need a lot here — I think we used 2 cherry tomatoes and about 2 tablespoons chives and maybe one mushroom. Also! This is when you begin heating your pan on very low heat (VERY LOW) and melt your butter. Make sure to spread it all over the bottom and the sides.
Next, crack your eggs and scramble them up.
Then pour them into the delicious melted butter in the pan. Mmmmm…. (See how low that heat is? LOW.)
Now this is the part that requires a bunch of patience that I don’t really have and that my husband is the master of. While the egg is slowly cooking, you test the edges with a fork. When you find solid edges beginning to form, you slowly and gently lift them, and then tilt the pan so the uncooked egg seeps underneath your cooked edge. You do this on all sides of the omelette.
You can kind of see here the edges that were pulled up and where the egg slid under. Don’t worry how it looks, this will cook the most evenly. Also, once this is done, add your seasoning.
Once the egg is starting to set (jiggle the pan and see if the liquid slides all around or if it’s starting to congeal — maybe 3-5 minutes) then you add your optional ingredients to half of the omelette, like so.
Ours up there is now covered in cheese, as all things should be. Next you take your fork and work around the edges to make sure the omelette is separating from the pan, and gently using two forks, flip the side with nothing on it over the side with the filling.
Like so. Also, using two forks is helpful here.
Let this cook for another minute, then using both forks, flip the omelette over. This is tricky business, but I’m confident you can do it.
Voila! Now you let it cook on this side for another minute or two.
And there you go! We slide the omelette onto a plate straight from the pan (no lifting it up! it will break!), trim off the weird edges for the dogs and then garnish with a little sour cream, chives and fresh tomato. Delish!
For this entire omelette, it would be 481 calories. But that would be SUPER filling, so as I said, we often split it and share some fruit or salad on the side. Enjoy!
Your internet share today is AMAZING art that is made with food. I guess this would be of interest to those of you who like to play with your food instead of cooking it. Fun!