I’m not great at every kitchen preparation (I’m a terrible baker, for example), but I am a champion omelet maker. It’s a great skill to have, so I’ll share my secrets — once you’ve got it down, omelet-making is super easy, and you can make gourmet meals for breakfast, lunch, brunch or even dinner if you’re in the mood. I usually stick to a simple combination of mushrooms, onions and cheddar cheese, but you can add in whatever you’d like.
If you want to get really creative, try different meat (ham, bacon or chicken are all great), veggies (try red peppers for a burst of fresh flavor and bright color), cheese and herbs. Smoked salmon goes great with cream cheese, which gets hot and gooey in the pan, and you can add sun-dried tomatoes to an herb and mushroom omelet, which adds a salty burst of flavor to each bite.
Two to three eggs per person are typical, but if you’re starving, feel free to make more. You can also make a giant omelet for a group and then cut it into slices, which is a lot easier than making everyone their own.
So, what makes my omelet-making technique different? Some people saute their meat and veggies, then add in the whipped eggs to the pan and flip the whole thing over. That method is fine, but the eggs don’t cook as evenly and the finished product isn’t particularly pretty.
What I do instead is cook the filling first and then remove everything to a plate. After letting the pan heat up again (if the pan is screaming hot, even without oil the eggs won’t stick), I pour in the eggs, flip them and then add the filling back on top. Don’t overcook; the ham’s already cooked and you don’t want it to get tough. Veggies taste best when they’re fresh and crisp. You can then fold the omelet over, in half or in thirds, for a well-cooked and prettily prepared meal.
Even if you’d rather throw everything in together, though, it’s really important that you do one thing differently. Don’t buy those gross, factory-farmed eggs that taste like plastic! I guarantee you that free-range eggs taste a million times better. They’re richer, thicker and creamier and they only cost a dollar or two more per carton. Believe me, it’s worth the extra money and you will notice a difference.
A few ounces of ham steak
A small onion
A green bell pepper
Monterey Jack, white cheddar
or gouda cheese (optional)
2-3 eggs per person
Pinch of salt and pepper
A splash of milk (optional)
1. Dice the ham and vegetables..
2. Grate the cheese.
3. Whisk the eggs in a bowl and add salt and pepper. A splash of milk can be good, but you don’t need it. Set aside.
4. Heat your pan to medium, and add a little oil if it isn’t nonstick.
5. Sauté the onions until they’re translucent, and sprinkle a little salt over them.
6. Add the ham and the green pepper. Flip the filling around for a minute and then remove it to a plate.
7. Heat the pan again. You can test if it’s hot enough by flicking a droplet of water into the pan, although be careful — if it is hot, the water may pop and burn you.
8. Add the eggs into the pan. You can flip them around or leave them alone, but either way, they should cook up in a few minutes.
9. Flip the eggs and pour the filling on top of them.
10. If you’re eating cheese, sprinkle it on now, and then fold the omelet in half so the heat melts the cheese.