I used to think omelettes were too complicated (of the “Do not attempt this at home!” variety), but after watching a number of experts at wonderful places like Biltmore Estate and Hilton Head resorts, I’ve learned a few tricks to make it simple and fun. In Amberly, Marsten likes to whip these up at Crestmere Palace.
– 2-3 eggs
– 1 tsp milk
– Olive oil and/or butter
– ¼ tsp salt (if desired).
– Seasonings (fresh basil, Italian seasonings, or whatever you like)
- ½ cup chopped meats and/or vegetables – ham, peppers, onions, mushrooms, etc. (I like to roast the veggies in olive oil for 5 minutes or so. If I prepare some for homemade pizza on a Friday night, I’ll save half for omelettes on Saturday morning – yum! Otherwise, simply sautee them in the omelette pan beforehand)
- ½ cup shredded cheese (I like shredded NY Sharp Cheddar). Feta’s nice too (with spinach!), or jack cheeses.
First, cut up some fresh fruit, squeeze a few oranges for juice, and start some fine coffee brewing, so you don’t have to do this later when your omelette is ready. They cook fast. :) I like dark roast coffee blends like Starbucks Verona or Gevalia Espresso Roast. Mmmm! Next, heat a good omelette pan (I like the green ceramic kind) on medium-high with the oil or butter. Beat the eggs, milk and salt.
When the pan is ready, pour in the mixture. Then, follow
Trick # 1: Tilt the pan and lift the edges to drain excess liquid from the top (this allows the omelette to cook evenly).
Trick # 2: Flip it over.
Now sprinkle the fillings on top. Reserve a little cheese.
And fold over.
Reduce temp to low, cook to finish on one side, then flip to the other and sprinkle the rest of the cheese on top.
A perfect omelette! Très simple.
Here’s a lighter variety made with fewer eggs. Lowfat cheese can also be used.
And an English variety made with codfish!