How To Make An Awesome Omelette
Hi everyone! I’m Amber from rick•a•bam•boo, a blog about life, love, and the pursuit of craftiness. I write about crafts, recipes, and children’s activities. I am excited to be over at Clark’s Condensed today. Katie has a lot of great posts on her site and I’m happy to be contributing.
Today I’m going to show you how easy it is to make an awesome omelette. Omelettes may sound intimidating, but there really isn’t much to it. It’s basically a flat cake of egg that you can fill with your choice of toppings. So how does one make a flat cake of egg without ending up with a scrambled mess?
Simple. Patience. Let’s start with the egg mixture.
A dash of salt & pepper
Onion powder (optional)
1 – 1.5 tsp coconut oil
First put your pan over medium to low heat with some oil to heat up. I like to use coconut oil because A) it’s healthier than other oils and B) I have better results with coconut oil than other oils.
I scrambled three eggs with a dash of pepper and a dash of onion powder. You want to scramble them until they are a consistent yellow. There should be no dark yellow yolk spots and no stray egg whites. They should be thoroughly scrambled. The top of the eggs should be frothy as well. This frothiness lets you know they eggs are mixed will and they are going to be fluffy. The more foam you have on top the fluffier your eggs will be. I like to make sure the top is completely covered in foam.
Your pan should be nice and hot now. Swirl the oil around the pan making sure that there’s an even coverage on the bottom and sides of the pan. Then pour your egg mixture into the top oil. You can tilt the pan to help the eggs cover the bottom evenly if need be. Now we wait. We wait until the sides of the the eggs are throughly cooked and there’s just a thin layer of raw egg on top.
Now it’s time for the flip. You want to go around the eggs and make sure all the edges are loose from the pan. Then put your spatula all the way under the egg pancake and carefully lift it from the middle. Gently turn over and return to the pan.
What is now the top of the egg pancake may be a little bit brown, but that’s okay. This is going to be the inside of the omelette. Sprinkle the entire area with your choice of cheese. Then put the rest of your fillings on half of the omelette. Once your omelette is filled you can fold the other side over on top of the fillings. Now all you have to do is gently move the omelette to a plate and you are finished!
See? That wasn’t so hard. I made this omelette for my husband so I only used cheddar cheese and bell pepper. Other filling ideas could be onions, mushrooms, spinach, bacon, ham, avocado, or anything else that sounds good. Some fillings might benefit from being precooked. I did sauté the bell pepper before I made the omelette to soften it a bit. The fillings don’t really “cook” inside the omelette, although it is hot. They just aren’t on the heat long enough. So all meats should be precooked. I would also precook onions and mushrooms because that’s how I prefer them.
Go and practice your omelette skills so that you can wow your family with a fancy brunch. Remember, even if you break the omelette you will still have delicious scrambled eggs.
What omelette fillings are your favorite? I love avocado.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.