Omelettes are something that have taken me a long time to perfect.  They’re such a great meal in a pinch, though.  You can add any vegetable, any cheese, any sauce, and you’re good.  Here are some of the tricks I’ve learned along the way:

1.  If you think you’ve oiled/buttered/sprayed your pan enough, you haven’t.  don’t forget-  the sides of the skillet!!

2.  Use the smallest pan possible.  A smaller, thicker omelette is much easier to make than a thin one.

3.  This may be a no brainer, but it took me a long time to figure out this was key- whisk your eggs in a seperate bowl or glass first.  Add a little water or milk to give them extra fluff.

4.  Another no brainer, but again, I made a lot of gross omelettes before I figured this out- take the time to sautee all your vegetables before you add them to the omelette.  Sautee them first, THEN start your egg.  Then you’re not rushed and either undercooking your veggies or, even worse, overcooking your egg.

5.  If you want an omelette but are out of cheese, use salsa.  It adds the needed creamy-ness that makes an omelette good.

6.  There is no spice or vegetable combination that is bad in an omelette.

7.  Use the smallest spatula possible when flipping your omelette.  This will help you wield it best.

8.  Don’t let your pan get too hot, but if it’s not hot enough your omelette won’t cook well.  medium to medium low is best.

9.  Let your omelette cook part way before adding your vegetables.  If you add too soon, you will end up with a mess.

10.  Some of my favorite combinations: onion, green pepper, colby jack; spinach, onion, black beans, salsa; spinach and goat cheese; potatoes, onion, fennel, gouda;

end of the week CSA omelette(this is the second Thursday night omelette I’ve made with the last few remnants of the week’s CSA)

sautee chopped turnip greens, beet greens, green onions, or kale, green onions, chives (or a combo of both!) in olive oil
-while sauteeing, whisk two eggs in a cup; add a tablespoon or two of milk
-remove veggies from pan, spray extra cooking oil in pan
-pour eggs in pan, let them cook for ~1 minute
-add veggies, salsa, cheese (I used gouda for the first omelette, bleu cheese for the second)
-flip one side over, creating a pocket
-if desired (I usually don’t), flip the omelette by rocking it over the spine (?) of the omelette. (what the heck do you call that part?)

okay, so it looks more like a taco than an omelette, but at least it stayed together!

Total Price:$1.24-$2.20

-2 eggs: $0.34
-whatever veggies are in your fridge: $0.20-$0.75
-bits of cheese: $0.50-$1.00
-1/8 of a cup of salsa: $0.20


2 responses »

  1. I have this weird thing about not being able to eat an egg once the white and yolk are mixed. Bizarre, I know. But I sometimes make the omelette filling and just layer a fried egg on top.

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