Directions for: The Perfect Omelette
Ingredients
3 large eggs
1 Tbsp oil or small pat of butter
3 toppings of choice (peppers, mushrooms, ham, onions, tomatoes, etc.), 1/3 cup each
Directions
1. Have your mise en place ready ("mise en place" is a French term for having everything in its place). This means dicing the onions and mushrooms, grating the cheese, beating the eggs, pouring out the oil, and having my seasonings ready.
2. As for how much of everything to use, a general guideline is to use three large eggs and then up to three toppings at 1/3 cup each or 1/2 cup if youre only using two toppings. Loading your omelet with too much stuff would result in the egg ripping and becoming more of a scramble.
3. Put the skillet over medium heat for about a minute. Then pour in the oil or butter and wait again till the butter melts (and starts foaming) and the oil becomes shiny and coats the pan. If the oil is still cold when you pour the egg in, you get this gross-looking oily egg mixture where the oil floats on top of the egg, which defeats the purpose of the oil making the egg not stick to the pan.
4. First saut the toppings that require more cooking time than the eggs such as bell peppers, mushrooms, onions, bacon, and broccoli.
5. Spread the sauted toppings evenly across the skillet. Gently pour the beaten eggs into the hot skillet, making sure that it envelops all the toppings and there arent any gaps in the omelet.
6. Dont poke the omelet with the spatula just yet. Let the omelet cook and solidify for about 30 seconds so that it wont fall apart when you fold it.
7. Gently nudge the edges of the omelet towards the centre with a spatula, making sure the eggs arent stuck to the pan. You can tilt the pan and give it a light swirl with the wrist to allow the uncooked eggs from the middle of the pan to flow to the edges. The centre of the omelet should still be a bit runny.
8. Sprinkle in the toppings that dont require as much cooking time such as finely grated cheese, herbs, or chopped tomatoes.
9. This is the critical part. Try to get as much of the spatula under one half of the omelet before you do a quick flip (its all in the wrist). You also can use your other hand to tilt the pan towards the spatula.
10. Gently slide the folded omelet on to a plate. Garnish with additional herbs or cheese if you like. Serve immediately.
See more: Breakfast, Brunch, Dinner, Eggs/Dairy