I was going to start by linking to a list of omelette making tips because I thought there would be a standard set of instructions if you are just starting out. Well was I ever wrong! Everyone has an opinion on this topic!
The method I use is one I learned from the NC Egg Association way back when. It’s pretty simple so I’ll pass it on. Feel free to try it or stick to your own method. This seems to be foolproof for me and it’s the method I teach kids who are just beginning to cook. They get a huge sense of accomplishment when they master this beautiful egg dish.
This process is more about patience and using a lower heat than anything else. We’re not in a restaurant where speed is key. Take your time and get comfortable with the steps and then you can turn the heat up just a little. Cooking eggs with high heat can make them tough and unevenly cooked which isn’t good for omelette making.
- 2 eggs, lightly beaten with 2 tablespoons water
- Pinch of pepper & salt.
- 1 tablespoon each of chopped meat or meat substitute
- 1 tablespoon fresh farmstead cheese like chevre
- 1 tablespoon each of a couple of different vegetables: my favorites include roasted or raw red pepper, green onions or baby leeks, fresh spinach
- 1/2 teaspoon fresh chives, chopped
- Heat a non-stick 8″ pan on medium/low heat and add a bit of olive oil or butter to the pan before filling it with the eggs.
- Pour the eggs into the oiled/buttered pan and spread them around by moving the pan to swirl the eggs to cover the bottom of the pan but not up the sides.
- Put the pan on the burner on medium/low heat to cook the eggs slowly and using a heat-proof spatula, pull the cooked part of the egg into the center of the pan and swirl the pan to let the remaining liquid eggs fill in the gap. You will do this all the way around the pan one time and by the time you are finished you should be just about ready to add your meat, cheese and vegetables.
- Sprinkle the additional ingredients on top of the egg when it is almost cooked all the way through.
- Let the cheese melt a little. Then use your spatula to make sure you don’t have sticking spots under the half of the egg you are going to flip. Gently put your spatula under the egg and quickly flip half over half.
- Plate it up and sprinkle some cut chives from my garden on the top of the omelette just before serving. You can add them to the inside just as easily.
- An Italian Black Truffle Sea Salt mixed into the chevre is very good. Be sparing.
- During the summer, I mix fresh herbs like thyme and rosemary into the chevre.