I have developed an obsession with omelettes. It’s a serious problem, and I may never recover from this whirlwind love affair between me and eggs/vegetables/lotsofcheese. This obsession of mine began in school this past year: seeing as the dining hall offers very little safe options for Celiacs to eat, I found myself only going there for breakfast due to the availability of fresh omelettes that are made to order right there in front of you. Me and my roommate would wake up a whole 30 minutes earlier than necessary just to start our day off right with a hearty omelette, potatoes/hash browns (which, let’s face it, are really just french fries in disguise as a breakfast food), and cranberry juice. Now that I’m back in Seattle, living at home with a full kitchen, I’m making an omelette every morning for myself and frankly, I could eat about 5 omelettes a day but that would make for a ridiculous amount of Costco trips for eggs.
After having observed the techniques of the omelette-making-man at school everyday for about 9 months, I have learned the ways of making a foolproof omelette, and I’m going to share this sacred knowledge with you all.
– 2+ eggs
– some veggies
– cheese of your choice
– olive oil
–>Start by cutting up some vegetables. I chose to use onion, spinach, and tomato for this particular omelette, but I’ve used everything from parsley to avocado to green chilis, so do as you please/use whatever is in the fridge.
–> Next, pour about 1/2 tbsp of olive oil into a small-ish pan and give the oil a whirl around to coat the bottom. I’ve discovered that non-stick spray and butter don’t really work as well as olive oil in terms of keeping the omelette from sticking to the pan, so by all means, use olive oil.
–> Crack 2 eggs in the pan (use 3 if you’re ravenous), and whip them around until it’s all yellow– this is going to make for a fluffier omelette and give it a uniform yellow color (not that that really matters in the scope of things, but I’m weird like that).
–> Turn on the heat to high/medium and drop in your chopped veggies. There is no rhyme or reason to this, but don’t hold back from making a smiley face or heart shape with the vegetables (an idea that I unfortunately, had no thought of when I was making my omelette =[ ).
–> Let this sit a little while over heat. This would be the time to start cutting up any fruit or toast you want with this omelette. Because let’s not fool ourselves: we’ll still be hungry after the omelette.
–> Once the edges of the omelette start to form, like shown about, lift up the edges gently with your spatula and tilt the pan, letting the liquid-y eggs on top drip over the edges, going underneath the omelette.
–> Now is the intimidating part: flipping the omelette. But, if you have properly oiled the pan and done the liquid-over-the-edge part, you’ll make it through just fine. Simply scoot the spatula under the omelette and loosen the omelette from the bottom and sides of the pan being sure that it is completely separated from it. Give the pan a slight forward/up motion at the same time as using the spatula to flip the omelette like you would a pancake. Good luck to you.
–> Add some shredded cheese on one side of the flipped omelette to let in begin it’s melting stage. Wait about 2 minutes until the other side can cook. Fold the non-cheesy side of the omelette over the cheesy side, and slip it onto a plate.
YUM. Go make one for yourself, your dad, your mom, your granny, your dog. They will love you forever and always.