Recipe: Omelet

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My boyfriend, Michael, expressed interest in learning to make omelets after seeing an old episode of Julia Child’s “The French Chef” on the subject. So I did some research, bought a decent omelet pan and let him loose in the kitchen over the past month. I’m sure this recipe has not attained perfection on the French scale, but I think he’s developed his own quite tasty omelet. Because it takes longer to describe than make, we’ve added a few videos on the blog homepage—a first on Vegetarianized.com!

Go to the blog homepage for more pictures of this recipe, nutrition and price information, plus other tasty recipes. Or, check back each Monday for a new tasty dish.

Servings: 1 (two-egg omelet)
Time: 5 minutes active; about 15 minutes total

2 large eggs, left at room temperature for 10 minutes
1 teaspoon cool water
1 tablespoon unsalted butter

1. Put dry omelet pan over medium heat.

2. Meanwhile, whisk eggs together with any herbs, spices, salt and pepper or other dry ingredients.

3. When the pan is hot to the touch, add butter and melt.

4. When foaming subsides, add the eggs. Quickly break up gently so all the liquid cooks. If you are adding any vegetables or cheese, add them here. Take care not to add more than 1/2 cup of ingredients or your eggs will not cook properly.

5. As soon as the omelet begins to set, lift from heat and begin to jerk the pan back and forth—the eggs will begin to come away from the sides and curl over.

6. Immediately bring a plate to the pan and slide the omelet on it, carefully folding the omelet on top of itself. Serve at once.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created
Vegetarianized.com as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.
 

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