I have a few breakfast chefs at my house. They actually plan to wake up a little bit earlier than they need to so they can make themselves a really delicious breakfast.
You can see there, that I said, "make themselves" because I am on the other end of the spectrum where I calculate the last possible moment I can roll out of bed and still have time to brush my teeth and still be on time.
One of the things that my oldest breakfast chef likes to make is an omelet. It isn't anything Too official and certainly not difficult. There are a lot of french techniques and broo-ha-ha that can be made over an omelet, complete with special tools and pans and lots of ways to make it overly complicated.
I am here to say to you, "Do Not Be Scared to Make an Omelet!"
Food $ense has an amazing Step-by-Step plan to help you get started.
Here We Go:
Prepare fillings of choice; set aside - This is a great way to use up leftovers. Especially things you just have a little bit of left.
• Vegetables-onion, green pepper, mushroom, tomato, salsa, green chili, broccoli, squash, etc.
• Grated cheese–cheddar, mozzarella, Swiss, American, Parmesan, feta, etc.
• Cooked meat–ham, bacon, Canadian bacon, chicken, etc. (Pepperoni is a big favorite)
Crack two eggs in a small bowl
Add salt, pepper, water, and herbs to bowl and gently stir.
• Water: 2 tablespoons
• Herbs: 1 tablespoon of chives and/or parsley (optional)
Fold the omelet with a spatula and carefully slide it onto a plate.
Heat omelet pan or non-stick skillet over medium-high heat. Spray with cooking spray. The pan should be hot when you add the cooking spray so that it sizzles.
Add egg mixture to pan and tilt to evenly coat bottom of pan with eggs.
Pull cooked egg from edge of pan with spatula and let liquid eggs run underneath.
When the eggs are mostly set but the top is still a little runny, add any filling of choice.
Add fillings down center of omelet.
Fold omelet in thirds and slide onto plate -
You can cook your eggs are "hard" or "soft" as you want them. I like mine to be on the softer side and really creamy. Jarren (who made this omelet) likes his cooked hard with no liquid left at all in the egg. That is one of the great things about making an omelet. You can make it how you want it to be.
** I know the flipping and folding seems like it is hard and going to be difficult, but give it a try. If you don't succeed the first time - No Problem... you just make the most awesome scrambled eggs ever!
