Wednesday, July 20, 2011


A lot of people I talk to seem to be afraid of making omelets, I'm not sure why, since with a few tricks they are really easy and to me they just look more impressive than scrambled eggs. I wouldn't go to the trouble of making individual omelets for a large family or crowd, but I often whip up a two-person omelet for Hubby and I.

3 eggs
dash of milk
salt and pepper to taste

Fillings: a cheese omelet is the most basic and definitely delicious but I sometimes I like to add things like ham, mushrooms, spinach, onion, bell peppers, fresh herbs, etc. You can add anything you want to your omelet.

Melt a pat of butter in a small skillet over medium-low heat. Crack eggs into a bowl, add milk and seasonings, whisk together until fluffy.
Pour eggs into skillet and let sit for a few minutes. Resist the urge to touch them for a bit, you want to let them set up.
Once eggs are setting up nicely and look a bit like this
Get your largest spatula and use it to very gently push the side of the omelet toward the center of the pan

Then spread some of the uncooked egg that is on top into the space created.
Once that has set up, use your spatula to gently lift and flip the entire omelet. If you have a lot of uncooked egg still on top, repeat the scooting and spreading step above a coule of times, in different areas prior to flipping.
Once flipped, add toppings to one half and fold the other half over. I usually turn off the heat and cover for a few minutes to allow the cheese to melt and everything to set.

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