Making an Easy Omelet

November 24, 2010

 

From my calculation the best way to kick things off is with a post on how to make the perfect omelet. In my mind, a perfect meal is one that is nutritious, delicious, and is easy. If it takes more than 25 min to accomplish …forget it and when it comes to breakfast it better take less time because sleep is a valuable commodity in our household. This post is quite special to me because really it all began with an omelet. You are probably wondering what I mean when I say ‘it all began with an omelet...’ The moment I realized Jim would be my husband someday began with him cooking me the perfect omelet. Little did I know that he used the plastic microwavable ‘perfect omelet’ maker. You know the one you have probably seen on infomercials. Nevertheless, the omelet was delicious and it was a beginning of a great relationship. I try to avoid using the microwave when I can; and frankly nuking a plastic container along with my food doesn’t sit well with me especially after reading Body Electric. So I am going to teach you how to make the perfect omelet without the use of the microwave and without having to stress about flipping it only to have it destroyed and become a breakfast scrambler rather than an omelet (you know you’ve been there).

 

PREPARATION:

 

Equipment

You really should go pick up a solid omelet pan, it is an absolute necessity. Now, don’t get me wrong you certainly don’t need to get a top of the line pan ready for you to debut on Iron Chef. We picked up ours at Target. Just make sure the handle can go in the oven. And as long as you are out shopping, it also wouldn’t hurt to get a nice spatula.

 

CREATION:

 

1. Start warming up your pan on med/low heat. Crack the appropriate amount of eggs in a small bowl. I use 3 eggs in my breakfast omelets, so let’s go with that for this example. p.s. you can eat the whole egg…

2. Beat the eggs with a fork until the yolks are all broken up. Pour them into the warm pan. You can turn the heat up a little now to a med/ med high heat.

3. Now we start adding the ingredients: Begin with the spinach. Grab a handful and start ripping it into smaller pieces and place all around the eggs. Take a chunk of broccoli and break off smaller ‘trees’ and place it all around the eggs just like you did with the spinach. You can always use a knife to prep any of these ingredients; I just find it quicker to rip the food into smaller pieces with my hands. Add in some grass-fed roast beef or some turkey, again ripping it into smaller pieces and placing around on the eggs. For some color use a ½ or ¼ of a red or orange pepper. Slice it into thin pieces or cubes and place on your eggs. You can be as liberal as you’d like when adding veggies to your omelets.

4. Your eggs should be getting close to being cooked on the bottom. When the eggs are setting up along the edges of the pan turn you can turn down the heat to low and add ½ of an avocado.

TIP: How do I deal with the avocado…?Cut the avocado in ½ the long way- you will notice the tough pit in the center. Once it is halved, with the avocado sideways, take your knife and make a T in the center of the pit, give it a karate chop and wiggle your knife up and down to loosen the pit. It should come out if you push down and turn the knife to the side.

5. Score the avocado without cutting the skin behind – making a checkerboard of little pieces in the avocado. Scoop it out with a spoon and place all around on the omelet. Turn your oven boiler on.

6. Stick the entire pan in the oven on broil. Cook until the eggs start to fluff up.

7. Remove the pan from the oven with a hot pad. Using your nice spatula, fold the omelet over in half and season. Put it on a plate and VOILA! enjoy the nutritious start to your day. .

 

 

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