Wednesday, May 8, 2013

A Basic Omelet for Fun

Last week Fun popped by to drop something off and pick something up, and this is what I cooked him.  Fun said he was in a hurry, but in the time he spent running in and out, and back in and saying he couldn't stay, I'd cooked this thing for him and he was out the door with my plate and a good, quick lunch.

Making an omelet is not hard.  I taught myself how before google, at age fourteen and with an uncooperative mother.  I had just returned from England surviving 1970's English food by patronizing a little restaurant, "The Golden Egg", on Oxford Street in London.

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. 

Basic Omelet
  • 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
Prepare the fillings first.  Chop up the ham.  Grate the cheese.  Chop the spinach if you want to put that in.  Get it all ready to go, because the omelet cooks fast.

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.


Debby@Just Breathe said...

That looks so delicious. I am currently watching my cholesterol and missing my eggs!!

Marigene said...

Looks delicious! Omelets make great breakfast for dinner meals...yummy.

Julia said...

Sounds easy enough. I love to add mushrooms to my omelettes and different combinations. Thanks for the tutorial. Great pictures.

Vee said...

I'm with you mother about omelets, though my husband loves a good cheesy omelet. Yours looks very good!

Katrina Blanchalle said...

We enjoy omelets here once in a while for dinner. I have to say that my version does not look very nice - usually slightly overcooked and not neatly folded!

Love your Blog!

Stacy said...

I have never been a huge egg fan other than well set quiche but I think your omelet looks really good!

Oregon Gifts of Comfort and Joy said...

I used to make omelets all of the time ... I got out of school early during my senior year of high school and my friends and I used to go to my house and I would make them omelets. I wonder when I fell out of the habit. Yours look super yummy!

Kathy M.

Decadent Housewife said...

Katrina, Marigene, Everyone,
Thank you for the kind words and for stopping by.