Wednesday, September 14, 2011

Voici l'omelette

I'm not trying to be pretentious here, the title means "here is the omelet." It's been a while since I've made an omelet. We've made dozen of frittatas, using up bits and pieces of leftovers. Peter has become the first man of frittatas. I've been thinking about making a simple straight-forward omelet for a while. The one I came up with is with mushrooms and cheese. With the addition of a bit of salt and pepper that's all that's in there. For a substantial one-dish lunch I use 5 eggs, beaten lightly with some half and half or milk. The cooking vehicle is our single non-stick skillet lubricated with a bit of olive oil and butter. Once the butter is melted I add the eggs and leave them alone for 2-3 minutes. Then I start lifting the edges with a spatula to let the liquid on top run underneath. Oh, I should mention, it's a good idea to keep the heat at no more than medium low. When you think it's close to the point where you want to fold it, add some sauteed mushrooms and some grated cheese. The type of either is entirely according to your taste. If you think you can manage it, fold it into thirds. Otherwise once in half is fine. I like to leave the center slightly wet, but that's up to you.


Unknown said...

the omelette is my 'go to' meal if I can't be bothered to cook.... one tip I was given years ago by an old aunt was not to whisk the eggs too much... always works for me... yours looks perfectly fluffy!... thanks so much for all your lovely comments on my blog... most appreciated!

Ma What's 4 dinner said...

Is there anything better than a well made egg dish? I swear eggs were put on the planet so men could look good while cooking them. :) It's all my hubs can cook.

Lots of yummy love,
Alex aka Ma What's For Dinner

Peggy said...

This omelette looks great! I love how versatile an omelette can be =)

Delectably Green said...

Sounds and looks perfect. The combo of mushrooms and cheese would hit the spot!

Chris said...

Omelets are one of the first thing I ever learned to cook on my own. When I'm feeling fancy I'll do the french fold using the tilted pan but most often I just fold in half.

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