With all this talk about traveling and breakfast on the road, I thought now would be a good time to revisit a post from July 2014. Kiddo is a huge (and I do mean huge) fan of omelettes, which I find truly amazing since he will not eat eggs is general. Give him an omelette, and he is right there – fork at the ready, eager to dig in. Everything I know about omelette making has been through trial and error – which is truly how most of us learn in the first place. Ride a bike, fall down, skin your knee, think about what went wrong and try it again. For most people, it’s how we develop skills.
So here is what I know about making an omelette, for what it is worth.
I don’t like omelettes that are under cooked. If there is even the slightest hint of runny whites, I will not eat it. I don’t like omelettes that are over cooked, as in crisp around the edges and browned. Call me Goldie Locks, but an omelette has to be cooked “just right”, cooked through without being brown or dry.
The first thing I do when making omelettes for breakfast is to gather all my “fixings” and have them warmed and ready. I think it helps in the omelette process if the filling is hot. It helps to finish the eggs, it helps to melt the cheese without over cooking the outer omelette.
You can put just about anything into an omelette. Fry up some bacon, crumble it and keep it warm – that’s a good filling. Chop vegetables, sauté until tender but crisp – that’s a good filling. Chopped ham, dices red onions and mushrooms (today’s selection) is probably the most common, basic omelette filling. Mix it all together for a flavor-packed omelette. Another wonderful filling is left over taco meat. Add a little salsa as a garnish and you’ve got a kicking South of the Border delight. As I always say, the sky’s the limit!
The recipe that follows is for the basic Ham, Mushroom and Cheese Omelette. The cooking method will work for any style omelette.
Ham, Mushroom & Cheese Omelette
1 Cup Cooked Ham, cubed
1 Cup any mild cheese of your choice, shredded
1 cup Chopped Mushrooms
½ cup Onion, finely chopped
2-3 Eggs per omelet, whipped, depending upon skillet size
4 tablespoons butter, 1 per omelet
Olive oil – enough to lightly coat a small skillet
Salt & Pepper to taste
In a small skillet, drizzle olive oil to coat bottom. Add mushrooms and onions, sauté until mushrooms are tender but firm and onion has begun to brown lightly. Add ham and keep warm until ready to use. In a medium size bowl, whip 3 eggs until pale and blended.(Note, when using a smaller skillet or omelette pan, 2 eggs per omelette may be all you will need).
Add salt and pepper to taste.
Melt butter in a medium-size skillet or omelet pan over medium-low heat. Pour eggs into pan.
Shake and swirl pan on burner during cooking to help spread egg mixture and prevent burning.
Once egg has begun to “set”, push the outer edges toward the middle, tilting the pan to allow any unset egg to run beneath and continue to cook. Once all the egg is set, add ¼ of ham mixture and ¼ cup of cheese, fold and slide onto serving dish. Wipe omelet pan clean and continue until all the omelets are cooked.
Follow up: Here’s a neat little tool that has made omelette making even easier – a spatula designed for omelettes. Oh my word, was a joy this is to have in the kitchen; and the name says it all – Flip and Fold Omelette Turner!