Skip to main content

Dad's Omelettes


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

  1. 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.
  2. 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.
  3. Keep working your way around the omelette to keep lifting and filling the edges.
  4. 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. 
  5. 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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
10 comments
Read more

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  
Post a Comment
Read more

Challa Bread

Challa Bread *******  Makes 2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread.  Check out h ow to braid a six-strand challa .
1 comment
Read more