How to Make anOmelette
Confession: My first few attempts at making omelettes were fairly disastrous. They tasted great, but wow, were they ever ugly. I couldn’t get them to hold together, so the filling would spill out all over the place. I might as well have been making scrambled eggs!
My problem was threefold:
- I added too much milk to my eggs.
- I tried to stuff my omelettes with too much filling.
- I attempted to roll my omelettes all fancy like the ones we got at local diners.
I finally realized that I was over-complicating things. So I simplified my process, and suddenly my omelette game improved immensely. This may not be the most traditional way to make an omelette, but it’s what works well for me. Let me show you my streamlined method!
Start with quality ingredients. My favorite omelettes contain cheese, some kind of meat, and sautéed veggies. You can have all of these ingredients prepped ahead of time so you can eat amazing omelettes all week. My filling ingredients always disappear way too fast…
The main component of an omelette is, of course, the eggs. I use 2 eggs for a 10-inch skillet. You can use a larger pan if you prefer a thinner omelette, but it may be harder to fold your omelette.
I like to add a pinch or two of salt to my eggs. Make sure to use a light hand if your filling ingredients are pretty salty. My dad would always put milk in his omelettes, but I find that it’s not necessary (read: I’m too lazy to add the extra step). If you like a thinner omelette, you can add about a tablespoon of cream or milk.
Now it’s time to whisk your eggs! You want to get them fairly uniform, but you don’t have to be extremely picky. I like to use a fork (it’s what’s handy), but you can use a whisk if you’re more comfortable with that.
Melt a good amount of butter in a 10-inch cast iron skillet set over medium-high heat. I recommend using a little more than you initially think you should. Omelettes are thirsty things!
Dump all of your whisked up eggs into the pan.
Tip: Rinse out your egg bowl right away. Otherwise, it will be difficult to wash later!
Turn your heat down to medium-low.
Cook until the omelette is just about set (the eggs are still a bit runny in the center). If your eggs don’t seem to want to set up, you can always tilt the pan so the uncooked eggs run onto the hot pan and get done sooner. You can also gently skooch them to the edge with a spatula.
Once your omelette is not-quite-set, you can add your fillings. I like to start with my cheese so it has plenty of time to melt.
Then I like to follow that with some kind of meat. Bacon is fabulous.
I finish it off with some sautéed veggies. Add ALL the mushrooms and onions!
Now it’s time to fold over your omelette. Run your spatula around the empty edge of the omelette and carefully lift it up …
And quickly fold it over! See how easy that was?
Sometimes, if I feel like the top edge didn’t get cooked enough, I’ll flip the whole thing over. There’s always the risk of spilling your ingredients though!
Sprinkle some fresh herbs over the top (here, I use chives from my garden) to make it all pretty and fancy-like.
Omelettes are not only marvelous for breakfast, they’re also fantastic for a speedy, filling lunch or supper. They’re a great meal for those days when you can’t think of ANYTHING to make and dinnertime is in 10 minutes (and your kids/husband got hangry 20 minutes ago).
In summary: http://thepioneerwoman.com/food-and-friends/how-to-make-an-omelette/ thepioneerwoman.com Confession: My first few attempts at making omelettes were fairly disastrous. They tasted great, but wow, were they ever ugly. I couldn’t get them to hold together, so the filling would spill…
These are my favorite omelette fillings:
