It’s become a sort of tradition in our house that one morning every weekend, my husband makes breakfast. His go-to thing to make are omelettes. That being said, it took a lot of practice and patience to get it looking like an omelette. 😉
Oh, and did I mention that there was a few times when omelettes made it to the floor? You know, the whole I-think-I’m-a-chef-by-flipping-it-in-the-pan-with-no-spatula. Yeah, that happened. That being said we’ve come a long way and I always look forward to omelette mornings!
First, he’ll sauté the veggies. Today, he decided on mushrooms, spinach, peppers and onions. Yum!
Next, we get to try out our fancy-dancy new omelette tools! Boy, do they make life so much easier (and I’m not just saying that…they really do, especially the beater and spatula).
First, the eggs must be cracked into a bowl. I’m rather picky and require more egg whites than eggs. So, the egg separator comes in handy here.
Next, you have to beat the eggs until it becomes an even mixture.
Once you’ve preheated the pan and greased it with oil spray, butter, or straight up olive oil from the sautéed veggies, pour the eggs into the pan. Make sure the pan is just the right size for the amount of eggs you are cooking. If you grab too large of a pan, the egg will be too thin and hard to flip. On the other hand, if the pan is too big, the egg will be rather thick and take a while to cook through.
Using your spatula and carefully going around the sides, loosen the egg from the pan and allow some of the uncooked egg from the top to drain down to the bottom of the egg. Once you feel comfortable enough to flip, carefully flip the egg.
Once the omelette is on the other side, load it up with veggies and cheese. Allow the cheese to melt just a tad and make sure the egg is cooked completely underneath.
Serve right away with your favorite toppings (I love salsa on mine!).
So, what do you like in your omelette? Or do you spell it omelet?