Ingredients
- 2 eggs
- 7 - 10 inch cast iron skillet
- pinch of salt
- grind pepper
- 1/4 filling if wanted
- 1 tbs
Recipe Description
Recipe by student: Karen Reynolds
In the breakfast hierarchy, the omelet ranks up there with the waffle, eggs benedict and the breakfast taco. Ready in minutes, it's the perfect protein-packed vehicle for all kinds of ingredients, whether you're hungry for an over-the-top brunch or a lean weekday power breakfast.
Cooking an omelet couldn't be easier. Just whisk together some eggs, cook them in a nonstick pan with a little oil or butter, add the filling of your choice, fold and serve.
That said, there is some finesse involved in making a successful omelet.Be sure and check out the step by step instructions.
To help inspire your next omelet-making endeavor, here are some great items you can put into your next omelet.
Cheese: including: Boursin Ricotta Cream cheese Chèvre Feta Pimiento cheese Gruyère Cheddar Fontina Mozzarella Parmesan
Meats: Smoked salmon or trout Bacon Pancetta Chorizo Crab Deli ham Prosciutto or country ham Breakfast sausage Grilled shrimp Lobster Thinly sliced steak
Veggies: Sautéed mushrooms Spinach Avocado Tomatoes Artichoke hearts Roasted potatoes or hash browns Sautéed asparagus Leeks Scallions Caramelized onion Red or yellow bell pepper Chile peppers (such as jalapeño or poblano)
Recipe Directions
Whisk the eggs or mix with a fork until blended. Add about 1/2 tablespoon water per egg. The water in the egg mixture will turn to steam as the eggs heat to make the omelet a little fluffier.
Heat 1 teaspoon olive oil in the skillet over medium-high heat until hot. Tip the pan to coat it with oil. Pour the eggs into the pan and tilt the edges of the pan to spread the liquid egg. Immediately stir with a heat-resistant rubber spatula or fork for 5 to 10 seconds. Then use the spatula gently push the cooked portions at the edge toward the center, tilting the pan to allow uncooked eggs to flow in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is a just cooked. This whole step takes about 1 minute.
Remove the pan from the heat and spoon filling onto the center third of the omelet perpendicular to the handle. Use the spatula to fold the omelet into thirds over the filling. Then, grasping the handle from underneath and using the spatula as a guide, tip the omelet onto a warm plate so that it lands folded in thirds, seam-side down.
