My mother never made omelet and bemused by my attempts said, "It's just scrambled eggs. Scramble your eggs and never mind the fuss." She was never one to hang out much in the kitchen, preferring to knit. So like a good fourteen year-old, I countered, "Omelet has kept me alive ten days. I'm going to figure out how to make one. Besides, how hard can it be?" Infinitely easier and faster than uploading pictures to Blogger has become. How to make a basic omelet is a simple, practical skill providing a quick meal suitable to any hour of the day.
- 3 large eggs
- 1/3 cup of milk or cream - frankly, this is the first time I've actually measured the milk - just put in a glug or two
- salt - pinch to taste - I use sea-salt
- pepper - pinch to taste
- turmeric - a pinch
- 1/4 to 1/2 cup chopped cooked ham or sausage or bacon - again, never actually measured this before
- 1/4 cup grated cheddar cheese
Crack three eggs into a measuring cup. Add the milk, salt, pepper, turmeric and whisk together until just foamy. A note about the turmeric - not necessary, but I use it, with it's companion pepper, in as many savoury dishes as possible. Pour the mix into a non-stick 8-inch frying pan heated between high and medium.
The eggs will begin to cook immediately. Pick up the pan and gently swirl it a bit. Begin to slide the spatula beneath the omelet outer edge. Lift that portion of the omelet allowing liquid egg from the top to run beneath and cook. Work fast moving all around the pan edge doing this. In the photo, I've already made one pass around the edge and am doing a bit more lifting allowing any runny egg to slide between pan and omelet. This will all happen very fast - seconds.
The top will be still wet looking but for the most part, not runny. Now quickly add the fillings.
Slide the spatula under one half of the omelet and flip it over onto itself.
You will notice the edge is not perfect, as I got hung up taking photos and the cooking got a little ahead of me. But there you go - easy breakfast, lunch, brunch or supper.