I have to say it helps when you live with an Omelette Chef, but my Dad makes the absolutely best "Kitchen-Sink" Omelettes. The reason we like to call it a "Kitchen-Sink" Omelette is because whatever we have left in the fridge, goes in the Omelette. In the summer we always have a ton of fresh veggies from our Farm Share at Good Work Farm, but we also always have a little bit of some sort of protein, like left over ground beef, some grilled chicken or anything else we can find. The combination of all of these ingredients make the best and most creative Omelettes. Since my Dad is not much of a blogger, I decided I would capture a few of his special techniques that he learned at the CIA and from several years of experience at the restaurant.
We would love you all to share your favorite ingredients you use in your omelettes.
Enjoy!!
- Becca
Tips for Making the Perfect Omelette:
Step 1: Check your fridge to find out what left-overs you have to use in your omelette.
Step 2: Once you have all of your ingredients, dice up all of your veggies, cheeses and proteins ahead of time and leave them laid out on the cutting board until you are ready to use. According to my Dad, this is called a "mise en place" which is a french culinary phrase, meaning putting everything in its place.
Step 3: Whisk your eggs together until they are light and fluffy. As a rule of thumb, use 3 eggs per person.
*Tip: The fluffier your eggs are after whisking, the fluffier omelette will be.
Step 4: Use a well seasoned steel pan or a non-stick pan. Pre-heat the pan over medium heat for about 3-5 minutes and then add in butter.
Step 5: Lightly sauté all of your veggies and meats for about 2-3 minutes.
*Tip: Never overload your omelette with too many ingredients, unless you plan on adding more eggs.
Step 6: Add in your eggs and swirl the eggs in the pan so they are evenly distributed throughout the vegetables. Let sit on heat until the omelette is no longer runny, but congealed.
Step 7: Flip the omelette to the other side.
*Tip: Before you flip your omelette, using a rubber spatula run it around the rim of the omelette just to loosen from pan so it does not stick when you go to flip it. Using a front to back motion, flip the omelette towards you. This will take some practice. :-)
Step 8: Once your omelette is flipped, remove from heat, add in your cheese and put back on the heat. Using your rubber spatula, flip the omelette half way over so you now have a semicircle. Turn your heat to low, put a cover on it until the cheese melts.
Step 9: Remove from heat and plate to serve.
