Friday, June 11, 2010

Omelets


Zucchini is starting to show up in my csa bag, so omelets are on the menu. My dad always makes them really thin - like egg tortillas. I love them this way.

5 eggs, well beaten
breakfast meat (bacon, sausage, ham etc.)
veggie (zucchini, sauteed spinach, peppers, mushrooms, etc.)
onion (green onions, red onions, etc.)
cheese (cheddar, chevre, etc.)
salt and pepper
butter

Chop all fillings. The fillings listed are just to give you some ideas. Use as many or as few as you'd like. One of my favorite combos is bacon, zucchini, green onion, and cheddar. I like to saute the veggies before they go in the omelet as my omelets don't cook very long. If I'm using red or yellow onions, I will saute them with the veggies so they're nice and soft.



Heat a non-stick skillet over medium-high heat. Melt about a tsp of butter in the pan and pour about 3/4 of an egg worth of beaten egg into the pan. Immediately pick up the pan and 'swish' the egg around so it coats the bottom (and up the sides a little bit) of the pan. Pour out any egg that doesn't quickly 'set' or continue to swivel the pan around until it all gets absorbed. Put pan back down on burner and sprinkle cheese in a straight line from one side of the pan to the other. Sprinkle remaining toppings. You probably don't want more than 1/3 cup of toppings per omelet or they may be too big.



When the omelet seems done (once the cheese is melted usually - it may only be 30 seconds or so if your pan is really hot), use a spatula to help peel up one corner of the egg. Pull it over the filling with your hand, using the spatula to help encourage the egg to come up off the pan. Note: this is a quick movement - don't get burned. Once half of the egg has been folded over the toppings, move the pan over a plate and use the spatula to finish rolling the omelet over and onto the plate. Repeat until you've used up all your ingredients or your eggs are gone. Serve hot with toast and juice.

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