There is nothing like a real good omelet. The neat thing about them is that it almost doesn’t matter what you put inside the fluffy eggs, it will always taste good, provided of course, you master the basics of creating the luxurious, silky palette for your chosen fixins. I have included 3 choices, none of them common.
Heat the butter in a 10 inch nonstick fying pan over medium high heat. When the butter turns a golden brown color, pour in the eggs. Let them sit about 5 seconds until you see the edges start to set. Then using a wooden spoon stir the eggs for 5 -10 seconds until the are about to set. Carefully tilt the frying pan at about a 45 degree angle holding “back” the eggs with a fork while letting the egg that is still runny to pass through fork to the hot part of the pan. Repeat on all sides until cooked to your liking. Add your favorite version to the middle and fold over the top so it looks like a half moon. Sprinkle with a little salt and pepper and serve.
Omelet 1 – Sauteed Mushroom
Toss a pad of butter in your frying pan, add a handful of your favorite mushrooms (I like a blend of crimini, shitaake, and morel when I can find them). Brown up but be sure you don't crowd the pan, you don't want soggy, you want brown. Sprinkle in some fresh thyme and cook for another 2 minutes and when eggs are set, place mushroom mixture in center and fold and serve
Omelet 2 – Fresh Herbs and Prosciutto
When prepping omelet mixture, stir in 2 tbsp chopped fresh herbs such as parsley, tarragon, or chives. When eggs are set, scatter two slices of prosciutto torn into pieces and fold and serve.
Omelet 3 – Dill, Scallion, and Fontina
When prepping the omelet mixture, stir in 1 tbsp coarsely chopped fresh dill and 1 chopped scallion (green onion). When eggs are set, sprinkle with either grated Fontina or a nice slice. Fold and serve.
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