Welcome
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Let’s make an omelette today.
I made for breakfast yesterday.
(Plus a few herbs/spices)
Let’s get started!
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Read through all directions first!
Really!
You will need:
1/3 Cup roughly chopped red bell pepper
1/2 stick butter
1 Cup roughly chopped mushrooms
6 Large eggs
4 Tablespoons milk or cream
Seasonings
I used fresh ground salt & pepper,
Dried minced onion (had no fresh!)
Dried Anaheim chilies, crushed
Onion powder
Let’s get started!
Prep work:
Whisk together, set aside.
Get your skillet hot, add 1/4 stick butter to melt.
Add in mushrooms and stir until cooked
(About 1-2 minutes)
Leave as much butter in the skillet as you can.
Place skillet back on heated burner.
In melted butter, stir until peppers are crisp-soft.
Remove from skillet with slotted spoon,
leaving as much butter in pan as you can.
Add to mushrooms, set aside.
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Add bowl of whisked eggs and milk to hot skillet.
As eggs start to set,
push an edge to the middle and tip pan
so eggs will run onto hot skillet surface.
Continue gently pushing semi-cooked eggs towards middle, tipping pan so runny eggs flow onto hot skillet surface.
When eggs stop running freely,
Turn heat down.
Add your sautéed mushrooms and red peppers,
leaving a 1 1/2” border with just eggs.
Cover skillet for 30 seconds on low-medium heat.
Watch! You might need less time!
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Now is the time to make your omelette Your specialty!
Choose your herbs and spices and sprinkle on egg mixture
Sparingly!
You can always add more later.
I like my eggs well done, so if there are runny parts
I place a lid over the skillet
and keep the heat at med to med-low for no longer than
less than 1 minute (think 30-45 seconds).
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Now comes the tricky part.
With as large a spatula as you can find,
Quickly
flip half of the omelette over, on top of the first half.
half rests on top of the other half.
This really does take a bit of practice!
Slide omelette out of skillet and onto plate.
Voila!
You’ve done it!
A few beginner tips:
These are just a few things that if you are a beginner cook you may not have heard of, or known.
1. Cooking is flexible. You will make mistakes, but most of them you can still eat! Relax, have fun!
2. When breaking eggs and a piece of shell falls into the bowl, use a large piece of shell to scoop it out.
Much easier!
3. When whisking eggs, slightly tip the bowl to one side. You will see others holding the bowl while whisking; this is why. Makes the job faster, easier.
4. Eggs cook better when room temperature.
5. Before you turn on the heat, set all ingredients out and to the side. This includes all bowls, spoons, etc.
6. If your omelette just looks too messy on the plate, add a topping! Think ‘blanket to cover it’.
Easy fixes can be green chili sauce; melted cheese
with a dollop of salsa or a couple of mushroom slices;
small amount of sour cream, spread lightly
with a red bell pepper twist on top...
Remember, you are learning!
7. I use salted butter, so I do not add much additional salt. Depend more on the flavors of herbs like basil, lemon pepper, onion powder or dried minced.
You can taste more flavors if they are not covered up by salt.
8. Fresh herbs have the best flavor. Dried herbs lose their potency and become weaker in flavor. Keep this in mind! You will need different amounts depending on the freshness of herbs & spices.
(Was reminded of that the hard way with oregano and spaghetti sauce!)
I hope you try out omelettes if you have never cooked one before.
There are all sorts of tasty ingredient exchanges to make each one unique and yummy.
‘Til next time,
inkspired
If you have any suggestions or comments, I love to hear from my readers!
Created by inkspired
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