Better Omelettes

April 2, 2015

Here is how to make your omelettes fluffy and fuller looking, and it’s all in the wrist!

Before you begin cooking up your omelette, have your filling ingredients at the ready. For example, if you are adding mushrooms, have them already sauteed and set aside in a bowl. Ditto for onions or any meats. Also, if you are adding cheese, have your slices or grated bits ready for pouring. This way you can focus on creating a fluffy omelette and the ingredients, still warm, will be added at the very end.

  1. Your pan.  If you have a really great non-stick pan, you are ahead of the game. Still, I like to slick up my pan with Earth Balance butter substitute (or olive or coconut oil).
  2. Get your pan nice and sizzling hot.
  3. Beat two eggs very well, adding a tablespoon of water to lighten them up. (I like to add some salt and a dash of Tabasco or Sriracha right into my wet mix.)
  4. Now, pour your beaten eggs into you sizzling hot pan and wait until the mixture settles and begins to bubble! Do not touch your mix until you see the bubbling and a solid base forming.
  5. As it bubbles, take a fork and pull or drag the edges of the omelette in from the sides toward the center.
    Wait for more bubbling and repeat this process 3 or 4 times.
  6. As you continue to pull in your sides toward center, you will notice your omelette is becoming  fuller, fluffier, bigger.
  7. When your egg mixture is still wet, but mostly cooked through, turn heat to low and add your filling ingredients. Cover and leave 1 minute.
  8. Now using a spatula, fold one side onto the other, creating a half-moon. Then slide this on to your plate.

imageIn this Omelette, I have added a kind of Kale, chopped, and sauteed with a bit of garlic, onion and salt.
Also, I put in some cheese and a bit of ham. (Omit if vegetarian).

This omelette came out so large I had to cut it in two, thus the quarter pie look!

I love serving eggs with fresh tomatoes. I just think the combination is delicious.

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