Omelettes
Folks, we’ve had a breakthrough. My amazing, darling, spectacular daughter slept through the night last night. After months of groggy, delirious mornings with conversation limited to grunts, it was like the sun peeked through the clouds. There’s an end in sight! In a 2020 that’s been dark in so many ways, this small but critical change was quite possibly the best thing that’s happened to my family in months. Lately, breakfast for us has been restricted to whatever is quick, straightforward, and goes well washed down with a gallon of coffee — generally the realm of yogurt, oatmeal, and bagels. But I was in such a good mood this morning that I decided to go big for breakfast: omelettes.
There was a time several months ago when I made omelettes almost daily for breakfast or lunch. I was on a mission to perfect my omelette-making technique, which isn’t that difficult but definitely takes some experience to know when the eggs are looking right. I’d greedily store up the odds and ends from dinner - onion ends, the tiny bit of scallion that didn’t get used, pepper scraps - for the omelette filling.
I remember reading somewhere (Julia Child, queen of omelettes, comes to mind as a possible source) that the best way to learn to make an omelette is to have someone show you how. I use maybe a less than perfect technique, especially if you compare it to Julia’s, but it works for me, and there’s never much left on the plate after a meal. That seems like success to me.
I generally use two eggs per omelette, which is typically enough with fillings and some toast. To do this right, you need a decent non-stick pan. Mine is 10 inches, so my omelettes come out a little thinner and more delicate than they would in a more typical 8 or 9 inch pan, but I like them that way. The only other tool you need is a rubber spatula so that you don’t harm your pan and so you can easily slide under the omelette to lift it. And butter.
Once you get the hang of it, omelettes are a pretty quick breakfast, lunch, or dinner. But they feel kind of special compared to cereal, and your fellow diners will definitely be impressed by your kitchen skills.
Despite my full night of sleep (bliss), I went lazy - a.k.a. no-cook - on the filling. Goat cheese and chives is classic, delicious, and easy - but use whatever you have hanging around. Ready?
Omelettes
Servings: 1 || Time: 10 mins || Inspiration: A full night of sleep
Butter - 1 tbsp
Eggs - 2, whisked until just combined
Salt & pepper
Filling of your choice - in this case, 1 tbsp goat cheese and chives
Prepare your filling - in this case, get out your goat cheese and chives. Take a sip of coffee or beverage of choice (no judgement).
Heat butter in 8, 9, or 10 inch non-stick pan over medium heat until it foams.
Get your spatula ready, and pour eggs into the pan. Turn heat to low. Immediately stir eggs in a steady figure-8 pattern until they begin to set, about two minutes. You may need to push the sides down to avoid crispy thin egg edges. Once egg begins to set, stop stirring the eggs - if you keep going, you’ll have delicious scrambled eggs, but not an omelette.
Continue cooking eggs over low until the top is somewhat moist but no longer wet - the eggs shouldn’t run when you tilt the pan. (If they do, lift the edge of the omelette and tilt the pan to allow the wet egg on top to slide under the cooked egg.) Turn off the heat.
Slide a spatula under the omelette to ensure it’s loose from the pan. Season with salt and pepper.
About a third of the way into the egg disc, perpendicular to the pan handle, create a line of filling. Lay down the goat cheese, and then snip chives over the top. With a nonstick spatula, tip the edge of the eggs closest to the handle over the filling. Roll one more time, until you have a little omelette roll with a lip.
Tilt pan over a plate and, using your spatula, roll omelette a final time off the pan and onto the plate. Top lightly with butter (for shine, if you want to get fancy) and season with salt and pepper.