|Nutritional Guidelines (per serving)|
|Servings: 1 omelet (1 serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 23g||116%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Everyone knows that if you can cook a decent egg, you can cook just about anything. The skill required for cooking an egg is not exactly complicated, but it does have some specific parameters that you need to follow in order to achieve perfect egginess!
An omelet has super simple ingredients and if you follow a few simple steps you can make the perfect omelet in any pan, with any delicious ingredients rolled up inside!
I got most of my technique/advice from Richard Olney's Simple French Food cookbook. It is a French cooking bible and has the most amazing recipes and cooking techniques. I also love reading Julia Child's egg techniques! They both have so much knowledge about beautiful French food!
For this omelet I used cheddar and bacon and a few fresh herbs. I know in traditional French omelets you're not supposed to mix a whole bunch of ingredients, but cheddar and bacon just taste so good together! I think it makes for a more consistent omelet if you do not whisk the bacon, cheddar, or whatever into the egg mixture before you cook the omelet. It can sometimes cause over-browning and inconsistent cooking and rolling of the omelet. Wait until you are just about ready to roll the omelet, and toss the filling into the center of the omelet. Roll it up and dig in!
- 2 to 3 tablespoons butter
- 3 eggs
- salt to taste
- pepper to taste
- Optional: bacon, shredded cheddar, herbs, or any other herb, cheese, or salty meat!
Dice one tablespoon of butter. Whisk together the eggs until the yolks and whites are just combined. Gently stir in the tiny cubes of butter and the salt and pepper.
Add the rest of the butter to a large frying pan. Let the butter heat on medium high heat until the butter starts foaming and is just about to turn brown.
Add the egg mixture to the hot pan. Swirl gently, or use a fork to gently mix the top of the eggs (not scraping the bottom of the pan) to fully coat the pan and let the runny egg touch the pan.
Continue to swirl or to lift the edges of the omelet with a rubber spatula to allow the runny egg to cook. Once the omelet is set and custardy looking (this is when you can add toppings like cheese or cooked bacon), immediately start tilting the pan to roll the omelet. Continue to tilt the pan and roll the omelet onto a warm plate. If you wait to start rolling the omelet until it is no longer soft looking it will be dry and overcooked! The rolling continues to cook the inside of the omelet!