A Perfect Omelet

How to make an omelet

Being back in the swing of the school year and the swirl of parents that comes along with it, I’m reminded of the rich community of moms around me: So smart, and so full of clever ideas. Just this morning I found myself swapping lunch packing tips with Kelly, a mother of two challenged with a picky eater, and healthy snack ideas with Suzanne, whose kids have put the kabosh on dried fruits and nuts (raw almonds and unsulfured apricots can only take you so far). I was impressed with how both approach the task of nourishing kids.

Maybe it sounds mundane, chattering about the nitty gritty of feeding kids, but exchanging stories and recipes is a time-honored tradition of parenting. It’s often where I get my best ideas.  In this spirit of sharing, I’m hoping today’s post will become a recipe swap of sorts. I’ll start by offering up my most tried and true quick dinner: a simple omelet. Then, I’d love to hear what you do for dinner on those nights when you blow into the house late in the day and have to get supper on the table in a flash, so please leave comments below!

About the omelet

Now, onto the perfect omelet. I wasn’t particularly keen on this preparation for eggs until about 10 years ago when I had my first taste of a classic one over lunch at a restaurant in France (but of course). The omelet was tender, gently cooked, with just enough Gruyere to make you want more. It was nothing like the overstuffed and overcooked ones I’d been eating all my life. I ate one almost daily for the remainder of the trip and returned determined to make a proper omelet at home. It’s now often the first thing I teach in my cooking classes for kids, and is my “go-to” dish when the cupboards are bare and the dinner hour approaches.

Just a few ingredients

A classic Fresh omelet with a simple salad or vegetable to go with it is a perfectly nourishing and satisfying meal. All that’s required are a couple of eggs, a knob of butter, salt and pepper. Cheese is a nice addition, but not essential. A glass of white wine for the cook never hurts.

I recommend a non-stick skillet with sloped sides that is about 8 inches across. Here’s a little known secret to omelet cooking perfection: slightly scramble the middle. Basically, you run a fork through the eggs, pulling the cooked parts into the middle of the pan, allowing raw egg to fill in the bottom of the pan. You can tilt the pan to help the eggs run to the edges of the pan. Do this a couple of times and then jiggle the pan so that the eggs settle into a nice round shape.

I’ll talk you through the basic technique in the recipe below. Don’t be discouraged if you don’t nail it the first time around. Eggs are relatively inexpensive and it may take a few times to get it right. To help you along, I recommend this “how to” video by Jamie Oliver. It’s worth the few minutes it will take to watch it.

How to Make an Omelet
4 from 3 votes
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A Perfect Omelet

A classic Fresh omelet, perhaps with a simple salad or vegetable to go with it, is a perfectly nourishing and satisfying meal. All that’s required are a couple of eggs, a knob of butter, salt and pepper. A glass of white wine for the cook never hurts.

Course Breakfast, Dinner, Lunch
Cuisine French
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 1 omelet
Author katiemorford

Ingredients

  • 2 to 3 eggs
  • Pinch salt
  • Black pepper
  • ½ tablespoon butter
  • 2 to 3 tablespoons grated Gruyere or sharp Cheddar cheese

Instructions

  1. Crack the eggs into a small bowl, add a pinch of salt and a few cracks of black pepper. Mix with a fork or whisk until the color and consistency is uniform.
  2. Set a pan that's about 8 inches (sloped sides and non-stick helps here) over medium heat and add the butter. Melt the butter, swirling it around the pan to coat the bottom and up the sides.
  3. Pour the eggs into the pan and let them settle for 10 seconds or so until the bottom cooks a bit. Run a fork through the eggs, pulling the cooked parts into the middle of the pan, allowing raw egg to drift into the bottom of the pan. You can tilt the pan to help the eggs run to the edges. Do this a couple of times and then jiggle the pan so that the eggs settle into a nice round shape.
  4. Let the eggs cook until the firm along the bottom with the top nearly set. Sprinkle the cheese over the surface of the eggs. When it looks like the top of the eggs is cooked, or nearly so (it may be slightly runny, but will continue to cook even when off the heat), use a spatula to wedge under one half of the omelette and fold it over, forming a half moon. Lift the pan from the stove, tilt it and with the aid of the spatula slide the omelette onto a plate.
  5. Serve immediately.

 

Comments

09.02.2011 at 10:54 AM #

Stephanie

Our “go to” meal is a bean & cheese burrito. We always have cheese on hand to shred and some cans of whole beans. If the kids are not looking I will shred some zucchinni into the tortilla as well.

09.02.2011 at 10:54 AM #

katiemorford

Love it. Thanks

09.02.2011 at 11:44 AM #

Jill Castle

Chicken noodle soup (homemade or canned) with an egg dropped in (one for each eater). Very satisfying and quick. Or pancakes! Brinner (breakfast for dinner). 🙂

09.02.2011 at 12:57 PM #

Natalie

When in a rush to get dinner on the table I saute some garlic in olive oil and throw in a can of black beans, salt and pepper. Pop a potato in the microave and serve beans on the split spud topped with sour cream, yogurt or cheese with some green onions. Served with a salad or leftover green veggies and it’s the perfect meal!

09.02.2011 at 3:49 PM #

Pamela Prime

yum! this will be dinner tonight!
thank you…

09.02.2011 at 6:05 PM #

Leslie

OMG, just made, tasted and gave some corn, avacado, onion salad to my neighbor.
He just called to say he was eating it and it is the best thing he has ever had!!
It is delicious and SO easy..Thank you Katie

09.02.2011 at 6:05 PM #

katiemorford

Thanks for telling me that. Made my day!

09.03.2011 at 11:11 AM #

Alison

I go for a quick pasta. Sautee garlic in olive oil. Add diced tomatoes, capers, olives and throw in Arugula or spinach at the end to just wil it.

09.04.2011 at 7:33 AM #

Suzanne

My go to and kid’s all time favorite is breaded white fish with Old Bay seasoning and Lemon. I often use Talapia, but any white fish will work. Salt and pepper the fish, drizzle olive oil on both sides, coat with bread crumbs(panko, italian, plain all good), arrange in pan, sprinkle Old Bay Seasoning on the fish, lay slices of lemon on top, bake at 375 till done(10+ min). Sometime I remove the lemon slices and broil it for the last minute or so to make the top a little crunchy. While it bakes I usually saute a bag of spinach and slice up a bagette – Done!

09.04.2011 at 7:33 AM #

katiemorford

Excellent. Thanks!

09.04.2011 at 12:34 PM #

Pam

I’m going to second the pasta suggestion. I take whatever vegetables are in the house (broccoli, cauliflower, kale, zucchini, tomatoes, etc), steam them if necessary (broccoli, cauliflower) in a big non-stick wok until al dente while the pasta is cooking then add tomatoes, onion, garlic and saute. I also throw in whatever greens are around, usually arugula, just to wilt it and then add the pasta when it is done with some parmesan cheese. If there is bacon handy a couple diced strips usually get sauteed with the vegetables too. Pasta with ham or bacon (cut into slivers or small pieces) and lots of peas is also a popular last minute meal here.

09.06.2011 at 5:02 PM #

Leslie

Not being Jewish and growing up back east in a small beach town north of Boston I never ate Latkes. Trying them 20 years ago for the first time I loved them and we eat them often.

The recipe from one of our favorite stories, Latkes, Latkes Good to Eat by Naomi Howland, is:

3 large potatoes (what ever I have), 2 eggs, 1/4 C onion, 1 Tbsp chopped parsley, 1/2 tsp salt, 1/8 tsp pepper 3 Tbsp flour.
I add more egg and a bit more flour.
In cuisinart, grate onion and potatoe then mix and fry in a pan of olive oil and butter (not too much).

Serve with salad, applesauce and sour cream..

09.06.2011 at 8:12 PM #

J McKay

Fish supper…Sardines are abundant and fished in environmentally friendly ways. Empty a can of sardines in tomato sauce into a bowl, toss with some fresh cooked spaghetti (add a garlic clove to the boiling water and mash after draining) and a handful of finely chopped parsley and you have a plateful of goodness. Season and drizzle with olive oil if the sauce was lacking.

09.06.2011 at 8:12 PM #

katiemorford

Sardines are a wonderful, sustainable, healthy and delicious “fast food”. Thanks for that one.

09.07.2011 at 1:21 PM #

Meggin

Saute some garlic in a little olive oil then add a pound of lean ground beef, season with S&P then brown. Once the meat is cooked pour in approx 1.5 cups of stock and a bag of frozen mixed veggies and put the lid on and turn off the heat. Cook up some whole wheat noodles and serve meat mixture on top. My family enjoys this!!!

10.17.2011 at 7:27 PM #

Tanya H.

For a quick meal, I like to bake salmon in the oven, with either lemon juice and several cloves of garlic, or, spread with mustard and maple syrup or brown sugar. Wilt some spinach while the fish is baking, and prepare a bit of couscous with chopped veggies (celery, onion, peppers — whatever’s in the fridge) and spices (usually garlic, parsley, cumin & cinnamon) and we;re good to go!

10.17.2011 at 7:27 PM #

katiemorford

That sounds delicious.

04.06.2018 at 8:22 AM #

Travis

Pasta dinner, take a package of ramen noodles and put them in a pan of boiling water, here’s the critical part! Pour most of the water out and leave some, add the seasoning and two eggs and slowly stir as the egg cools with the noodles and seasoning easy, cheap, delicious

07.09.2018 at 2:55 PM #

Joyce Stone

Left over pizza toppings make a great filling for a basic omelette! Scrape off the toppings and trash the crust.

07.09.2018 at 2:55 PM #

katiemorford

That’s a clever idea…though I do like a leftover crust 🙂

11.10.2018 at 12:21 PM #

frederick n kay

To much chat. All I want is the recipe

11.24.2018 at 7:50 AM #

Wyelene Coxwell

I like all recipes can’t to fix them

11.29.2018 at 5:26 PM #

Bong

BEST FOOD EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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