As a follow up to the premiere of our Kitchen Basic series, we’re tackling the often tricky omelet. A perfect omelet can be the great main dish at any meal, whether it’s breakfast, lunch or dinner. The trick is getting it just right and pairing it with the perfect fillings.
- 2 tablespoons butter
- 2 eggs
- 1 tablespoon heavy cream
- salt and pepper to taste
In a small bowl, break the eggs and whisk together with the heavy cream. Season with salt and pepper to taste. In a 10″ frying pan on medium heat, melt the butter and turn the pan to coat the bottom and sides of the pan. When the butter begins to color, pour the egg mixture into the pan, shaking it gently to distribute the egg evenly over the base. Set the heat to high. After five minutes tilt the pan and with the help of a wooden spoon, draw the edges of the omelet toward the center. Tilt the pan to allow the remaining liquid egg mixture to fill the gaps. When the egg has just barely set, begin folding the omelet. With the pan tilted, lift one side of the omelet and fold to the center, then fold again. Gently slide the omelet onto a platter and serve!
Cheese Omelet: before folding the omelet, sprinkle 3 tablespoons of grated Swiss cheese or any cheese of your choice and then fold.
Chopped Spinach and Swiss: before folding, add 1/4 cup of chopped spinach (thawed and drained) and 2 tablespoons of a high quality Swiss cheese.
Peppers and Onions: Saute slices of onion, red bell pepper and green bell pepper in 1 tablespoon of olive oil.
Before folding the omelet, add 1/2 cup of the sauteed vegetables.
Mushroom and Onion: Saute mushrooms and onions in 1 tablespoon of olive oil. Before folding the omelet, add 1/2 cup of the sauteed mushrooms and onions.
Ham and Cheddar: before folding, sprinkle the omelet with 1/2 cup of diced ham and 3 tablespoons of grated cheddar cheese.