Omelets

The fillings for an omelet can run as basic as just American cheese to extravagant with lobster and truffles. Personally, I prefer an omelet loaded with sautéed veggies and a little cheese. My children love a simple bacon and American cheese omelet. Whatever it is that you enjoy we can all agree that dishes like this can be eaten at any of time of day. This recipe is the base for whatever it is that you want to create.

Tips:

• Room temperature eggs will whip easier creating a fluffier omelet. Leave them out for an hour or put them in warm water for 10 minutes.

• Avoid adding milk or water to omelets. They make the eggs looser which hinders forming the omelet. Save the milk for scrambled eggs.

• If filling your omelet, sauté all the ingredients and dice them to bite-sized pieces. Fillings should be warm since the omelet cooks so quickly.

• It is difficult to make anything smaller than a 3 egg omelet. If you want less food, then I suggest a scramble which can be loaded with all sorts of goodies.

Omelets

Serves 1

PREP 5 minutes

COOK 5 minutes

INGREDIENTS

3 eggs

Kosher salt

1 1/2 teaspoons of butter, divided

Chives or parsley, minced for garnish

INSTRUCTIONS

1. Crack your eggs into a large bowl. Add a pinch of salt and begin to whip with a fork or whisk, beating the eggs until they are smooth and frothy, 2 minutes.

2. If you are using any filling, you want to saute that before starting the eggs. All ingredients should be cooked before assembling, since the omelet doesn’t take much time to cook.

3. Heat a non-stick pan over medium-high heat. Add the butter and tilt the pan to distribute the butter along the bottom.

4. Add the whipped eggs and using a rubber spatula scramble the eggs, stirring them for a few seconds until the eggs are forming a solid mass, but still very wet.

5. Tilt the pan to one side to slide all the loose egg from the top of the mass into the pan to cook. Use your rubber spatula to move the sides a bit to allow the top of the egg to cook. The center of the omelet shouldn’t be disturbed at this point.

6. Use your spatula to loosen the sides of the omelet from the pan, making sure the entire bottom is able to slide around. Allow the eggs to sit for a few seconds untouched. If adding cheese or any other toppings, add them to one third of the omelet now.

7. Using your spatula fold one third of your omelet over towards the center. If using a filling, use that side. Slide the omelet onto a plate as you fold that omelet again into a tri-fold.

8. Coat the omelet with the remaining butter and sprinkle with chives or other fresh herbs you like.