Oh Labor Day! The joy of having an extra day off. I took off this weekend and went to visit some friends and my sister. It was a really fun, relaxing time. I got to spend time eating my way through San Antonio and then playing in Austin. I also got to do something that is a rarity these days. And it is such a shame, because it is one of my favorite things to do! Fix a leisurely breakfast. You know–wake up late, stay in your PJs, drink good coffee while it’s still hot, and raid the fridge to see what you can create. I was at my sister’s place, so even better – raid her fridge! She is the member of a co-op community farm and had, literally, farm fresh eggs, some poached chicken, and several kinds of yummy cheeses. Can anyone say omelette?!
There are a couple of tricks to creating a perfect omelette:
One, you must add some milk to the eggs. Then, season them before you whip them up so that every bite has seasoning throughout once it is cooked. Get a good amount of air into the eggs as you whip them to insure that they cook up light and fluffy. I use 3 eggs per person and like to make a giant omelette that we split at the end. Be sure your pan is big enough that it isn’t too full. You want the eggs to be about 1 inch deep.
- Melt your butter in the bottom of a non-stick skillet over medium-low heat.
- Pour in your whipped eggs and let them start to cook.
- As they start to set, gently scrape the eggs up, pulling them towards the middle, letting the liquid eggs settle to the bottom to cook. Continue doing this slowly and gently, essentially turning the eggs over to allow them all to come in contact with the pan.
- As you notice that the eggs are starting to set completely, but just before they are done, spread your ingredients over the top of the eggs. Turn the heat to low and let it cook a little longer until you see the cheese melting (if you have added any) about 2 minutes.
- Run your spatula around the edge of the pan, gently loosening the bottom of the omelette from the pan. Then, using the spatula to gently lift the front edge of the eggs, slide the omelette onto a large serving platter. As you get the first half of the omelette onto the plate, use the edge of the pan to flip the omelette over onto itself.
Cut into serving size pieces and enjoy!