We eat quite a number of omelettes in this house.
It hasn’t always been that way. I used to be terrified of making them and only pulled out my recipe during weekends when we had company. And really, who isn’t scared of making a fool out of themselves in front of others and who isn’t terrified that the eggs won’t stick and make a mess out of your lovingly prepared masterpiece and causing the aforementioned fool-making/feeling behavior?
The reality is, omelettes are a humble food, perfectly suited for those moments when you need something to eat, have tons of leftovers you’re not sure what to do with, and don’t want to spend hours in the kitchen. If you’re really short on time and patience there is nothing quite so satisfying as a warm cheese omelette whipped up in less than ten minutes. And while everyone is familiar with the lovely “Western” omelette of ham, cheese, peppers, and onions, two eggs slightly whipped make the perfect envelope for almost anything you have in your fridge. It’s incredibly freeing to think of omelettes as “only scrambled eggs with stuff inside” which is really what they are. Who cares that it’s folded half instead of perfect thirds, or if it breaks a little in the center, or there are holes here and there? It’s scrambled eggs with stuff in the middle! It will be delicious! And if not, start over again; you’ll have another, better version in five minutes or less.
I am not a pro by any means, so don’t think this is something that is beyond your capabilities. I will offer a few tips that have helped me out ::
- Use a non-stick pan that’s not scratched or beaten up
- Take the time to heat-up your fillings, whatever they may be, well, except for the cheese as that’s just messy
- Get everything set up ahead of time because the eggs cook quickly
- Two eggs, beaten lightly (streaks are just fine!) with salt and pepper, added to melted butter in a low-heated pan is all you need
- Once the edges of the eggs start to set ever-so-slightly, push them toward the center and let the rest of the runny egg flow to the edges
- Place your fillings on one half of your eggs now, and allow the eggs to set
- Let the whole omelette slide off your pan and then gentle flip the last empty half over the fillings
- Sprinkle with a bit of chopped herbs
I like to heat the plates up in the microwave to keep the eggs warm just a bit longer. It’s easy to do, but not at all necessary. I place a damp paper towel on top of each pate before stacking the next, then run it for three minutes or so. You don’t want the plates too hot to handle, and three minutes in our microwave gets them to just the perfect temperature. As an added bonus, your plates are all ready to go, which is always always the last thing I scramble for once I realize the first omelette is done.
And really, many times the omelettes are eaten faster than they can cool, so there’s another strike against wasting the microwave energy!
We’ve had omelettes filled with leftover greens; omelettes made from butter braised radishes straight from the garden; and although this one is super fancy and qualifies as “company food” last week we had omelettes made from leftover lobster and potatoes with a touch of raclette cheese, this one right here below…
…which I almost forgot to take a picture of before I demolished it entirely.
We’ve had a slight snag in omelette making recently, when one of our children was diagnosed with a bit of an egg allergy, and I have to admit it curtailed many a quick dinner plan for us. Recently, I realized that I could substitue a quick crepe instead of the scrambled eggs, which has made it a great deal easier to pull together an super fast meal for us all.
So, yes, omelettes and me are back on again, and I couldn’t be happier! I’d love to hear what kind of omelettes you’re making!