Omelette
"An omelette is only as good as the chef making it. Or, in my case, as good as the luck of not breaking it." - Unknown
Ingredients:
3 large eggs
Salt & pepper, to taste
1 tablespoon butter or cooking oil
Fillings of your choice (e.g., diced vegetables, cooked meats, cheese, herbs)
Equipment Needed:
Non-stick skillet
Spatula
Mixing bowl
Whisk or fork
Instructions:
Prepare Your Fillings
Chop or dice your desired fillings: Jazzy loves bell peppers, pickled onions, tomatoes, spinach, mushrooms & cooked ham
Cook Your Fillings
Saute all fillings together for 4 minutes
Place in a separate bowl/plate once fone
Crack and Beat the Eggs
Crack the eggs into a mixing bowl. Season with a pinch of salt and pepper.
Use a whisk or fork to beat the eggs until the yolks & whites are well combined
Cook Your Eggs
Using the same skillet that you sautéed your fillings in, add more butter or cooking oil and pour the eggs to cover the skillet
Tilt the pan to spread the eggs evenly across the surface.
As the eggs begin to set around the edges, use a spatula to gently push the cooked edges towards the center while tilting the pan to let the uncooked eggs flow to the edges.
Cover the skillet
Flip the omelette
When you see the top of the eggs are almost done cooking, remove the lid from the skillet to flip
If you prefer your omelette slightly runny… skip to step 6.
Add Fillings:
Add your prepared fillings evenly over one half of the omelette.
Fold and Finish:
Use the spatula to fold the unfilled side of the omelette over the side with the fillings, creating a half-moon shape…or be fancy & place your fillings in the middle & fold the omelette sides to the middle
Serve:
Slide the finished omelette onto a plate. Garnish with fresh herbs
Enjoy your hot and fluffy breakfast omelette immediately!
Tips:
Cover the eggs while cooking!
Be patient while cooking the eggs to achieve a tender and fluffy texture.
Serve your omelette with a side of toast, fresh fruit, or a light salad for a complete breakfast.
