The Omelet, Perfected

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During the week, we usually drink smoothies or eat oatmeal/toast with fruit for breakfast.  But, on weekends, we like to sleep in a little and make a big breakfast.  Rourke is the grits master, and I love to do the eggs.  I wanted to perfect the omelet, so after a lot of practice, I feel like this one is perfect.

I started with Julia Child’s recipe, but her’s was too done on the outside and not done enough of the inside.  I found this little trick mentioned in this recipe to follow fixes that problem.

The most important tool you need to invest in is an omelet pan.  I bought this one several years ago, and it really has stood the test of time.

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Another must is to have everything ready to go, because this all happens so fast.  You even need your plates you are serving on nearby.

I usually have a protein, veggie, herb and cheese option for folks to choose from.  I make this individually, so I need everything chopped and ready to go.  For this recipe, I had some sautéed peppers and steamed asparagus already on hand, so I wanted to use these up.  I also had asiago-romano and Mexican cheese, so I used that, too.  I chose not to use herbs this time.

Also, you must use real butter.  I have tried with every kind of different oil, margarine and spray, and I have found that only butter works the best.

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Starting with your eggs at room temperature helps them cook evenly.  Break into a bowl, add salt and pepper and whisk for about 30 seconds.

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Heat your omelet pan on medium high heat and melt one tablespoon of butter, swirling it around so it doesn’t brown.

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As soon as it is completely melted like above, pour your whisked egg into the pan.  Immediately put your cheese in first and then other toppings.  Swirl your pan around and around on the burner loosening the egg from the edges.  As soon as you see the edges start to bubble, turn the heat to low.  Let it cook for about 5-7 minutes.  (This is my little trick I was talking about.)fullsizeoutput_f94.jpegfullsizeoutput_f95.jpegfullsizeoutput_f96.jpeg

When done, get your serving plate and tip the pan at a 45-degree angle on top of your plate.  It should slide right out.  When it gets halfway onto the plate, fold it over with tip of the pan. Voila!

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I usually top mine with salsa(recipe here) and/or sliced avocado.

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Some of my other favorites fillings are: cooked chopped spinach and artichokes, chopped ham and tomatoes, cooked chopped spinach and sautéed mushrooms, and always cheese.

I hope you can try making omelets for your family using this technique.  It has been a fail-proof way for me for awhile now.

Bon Apetite’!

Toodle-oo,

Melanie

 

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