French chefs prepare omelets with beauty and simplicity. A beautiful technique that rolls the flat disc of gently cooked eggs out of the pan directly onto a warmed plate. But omelets don't need to look as beautiful as a chef's preparation when we make them at home. If you can crack eggs and whisk them in a bowl before adding them to a nonstick skillet, you are half-way there to making an omelet.
I am drawn to omelets because of the add-ins. Simplicity calls for just a bit of shredded cheese. I tend to take mine further by adding in pre-cooked vegetables. I generally have roasted or caramelized vegetables waiting for their next use in my refrigerator or freezer. Most always I have caramelized onions in the freezer - highly recommended for topping burgers or bruschetta toasts. Here I grabbed fresh spinach and shitake mushrooms. Just a quick sauté in the skillet before beginning the omelet. That is the true beauty of an omelet - it can be any flavor profile you desire.
Below, I have outlined the basic technique for making an omelet. But, as sometimes happens to me, if the omelet is just not coming together - no problem. Stirring it around in the pan a bit more and it is now scrambled eggs! Just as good.
Basic Cheese Omelet
3 eggs
1 heaping tablespoon butter
salt & pepper to taste preference
2 tablespoons grated cheese
Working with a small mixing bowl, crack the eggs into the bowl. Whisk the eggs thoroughly until fully combined, but not frothy.
Heat a 8-inch nonstick sloped-sided skillet over medium heat. Add the butter to melt, swirling the pan to coat the bottom and sides evenly. Gently pour the whisked eggs into the hot skillet; reduce the heat to low. Swirl the eggs in the pan to form an even layer coating the bottom of the pan; sprinkle with salt and pepper. Using a rubber spatula, draw the edges of the eggs to the center of the pan, allowing the more liquid eggs to fill in. Cook for 1-2 minutes as is without touching or moving the eggs. Add the cheese, and any other cooked filling at this time; turn off the heat. Keep the omelet in the pan while the residual heat melts the cheese. Using the rubber spatula, scrape around one side and underneath the omelet, lifting this side to fold the omelet in half to cover the cheese. Using the help of the spatula, slide the omelet onto the serving plate.
Serves 1 hungry person or split for 2 to share.
3 eggs
1 heaping tablespoon butter
salt & pepper to taste preference
2 tablespoons grated cheese
Working with a small mixing bowl, crack the eggs into the bowl. Whisk the eggs thoroughly until fully combined, but not frothy.
Heat a 8-inch nonstick sloped-sided skillet over medium heat. Add the butter to melt, swirling the pan to coat the bottom and sides evenly. Gently pour the whisked eggs into the hot skillet; reduce the heat to low. Swirl the eggs in the pan to form an even layer coating the bottom of the pan; sprinkle with salt and pepper. Using a rubber spatula, draw the edges of the eggs to the center of the pan, allowing the more liquid eggs to fill in. Cook for 1-2 minutes as is without touching or moving the eggs. Add the cheese, and any other cooked filling at this time; turn off the heat. Keep the omelet in the pan while the residual heat melts the cheese. Using the rubber spatula, scrape around one side and underneath the omelet, lifting this side to fold the omelet in half to cover the cheese. Using the help of the spatula, slide the omelet onto the serving plate.
Serves 1 hungry person or split for 2 to share.
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