Sometimes you have to break a few eggs

If you want to make a good omelet, you have to break a few eggs. The omelet is one thing that I will admittedly never order at a restaurant. I am always disappointed by the price and quality of the omelets that I order at breakfast establishments. It was not until recently that I really started making my own omelets either. I have to say that I was a little afraid of them. They seem to always end up in a sticky lump of egg and fillings. I figured it was just as easy to make some scrambled eggs and call it good. Alton Brown, my favorite man on Food TV, had a show one night on the omelet. I was glued to the entire show like an egg to an under lubricated pan.





The thing that I have come to love about the omelet is the customization factor that you have with them. You can prep countless toppings/fillings and allow yourself (or your weekend house guests) to pick and choose from the buffet of goodness. Here is how I make my omelets. The first thing is to prep all of your toppings. The actual cook time on the protein roll ups is very quick so you cannot be messing around with chopping onions or shredding cheese. Once I am confident in the toppings that I have ready I scramble my eggs.



I have the perfect cast iron skillet for a three egg omelet. This pan is a part of my magic because it is smooth as a babies bottom and has a great lip to hold the eggy goodness in. My ratio is 2-3 eggs and 1 T of milk. One key here is to have warm eggs. This allows for quicker cooking on your eggs. I make sure that my pan is nice and warm (medium-high for about 3-5 minutes) before I spread a light coating of butter. The easiest way to do this is the wrap a tablespoon of butter in a paper towel and rub it liberally over the pan.



Dump your eggs onto the pan and spread the eggs out evenly with a spatula to assure even cooking. Once the edges of the omelet begin to firm up slide your spatula under the omelet to release it from the pan. Fill the semi-cooked omelet with your choice of fillings and fold over the two sides for a perfect tri fold. I like to sprinkle a few more items on top and then remove to a plate to enjoy. I always wait to salt and pepper my eggs to just before I add the fillings. If all has gone well you will have a nice lightly browned crust and a gooey creamy center of your omelet. I really think that the omelet is a lot like a flourless crepe. Who says you can't have a sweet filling for your omelet? I know the omelet may scare some, but I am certain that with some practice you can crank out perfect omelets that will have you turning your nose up at the next breakfast menu you look at!!