The Basic Omelet
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 15
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- 2 large eggs, room temperature
- 1-1/2 tablespoons water
- pinch (about 1/8 teaspoon) kosher or sea salt
- pinch freshly ground black pepper
- 2 teaspoons unsalted butter
- 1/2 teaspoon vegetable oil
In a medium bowl, whisk together eggs, water, salt, and pepper; don't let the mixture get foamy. In a medium nonstick frying pan over medium-low heat, melt butter with oil. Spread to coat bottom of pan. Add eggs and swirl to coat bottom of pan.
Cook egg mixture about 1 minute. Then with a wooden or plastic spatula, gently scrape bottom of pan to loosen forming curds. Cook another minute and scrape again. Repeat every minute or so until egg mixture begins to firm up. Cook 1 minute more (or longer if you like your eggs firm).
Using the spatula, fold one-third of the omelet into the center. Tilt the pan over your serving plate so that one-third of the omelet slides out and hangs over the edge onto the plate. Using the edge of the pan, fold the omelet again, onto the third of the omelet on the plate.
While you're whisking, add a tablespoon or so of fresh herbs, tender and flavorful.
Sprinkle 3 or 4 tablespoons of grated or crumbled cheese, from mild Monterey Jack to sharp cheddar or piquant blue, on top of the egg mixture before you fold the omelet.
Cooked asparagus, spinach, peppers, onions, or just about any other vegetable makes an excellent filling.