Dad’s Omelettes
*******
Stan’s method is our favorite.
They are fluffy, with a rippled, golden surface.
For each omelette:
2 eggs
Pinch of salt
Grated cheese
(Gruyère, Swiss, whatever)
Sauteéd veggies (onions, peppers, whatever—leftovers work
well)
Sliced green onions, chives or fresh parsley, minced
8-inch skillet, heavy-duty non-stick *
Spatula or fork for
lifting edges of omelette
- Put skillet over medium-high heat. Let skillet get hot. While skillet is
heating whisk eggs in small bowl, add pinch of salt. Add drizzle of olive
oil or small pat of butter to skillet and swirl to coat. If using butter, wait until butter
froths and subsides.
- Pour eggs into hot skillet. Imagine
working around the omelette like a clock; lift one edge of the eggs with
spatula. Then, holding skillet
handle, raise the opposite side of the pan from the lifted edge, still
holding up the lifted edge of the eggs.
Some of the runny part will fill the place under the lifted edge.
- Keep working your way around the
omelette to keep lifting and filling the edges.
- When the top of the omelette is still
glossy, but there isn’t any runny egg left to fill the edges, add cheese
and/or veggies on one half. Fold
over the other half, slide onto warm plate and serve.
- Nice garnishes: salsa, chopped parsley or other herbs.
* We really like non-stick, vacuum pressure cast
aluminum pans—hand wash only. Berndes
makes a great one.
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