Omelets are great for breakfast, lunch or dinner!
- Butter – a few Tbs per omelet
- Eggs – 2 large per omelet/person
- Seasoning – salt and pepper are basic
- Fillers – veggies, herbs, cheeses, meats, etc
- Stainless steel or well-seasoned cast iron skillet (medium size)
- Large spatula
- Bowl and whisk to beat eggs
First, get all the parts of your omelet ready and in place: chop, cook or gather any fillers, get out your butter and eggs and seasonings, etc. Beat the seasonings you’re using into the eggs themselves. Get everything ready to go into the pan when it’s ready. (See below for filler and seasoning recommendations as well as some of our favorite combos!)
Place your skillet over medium low heat on the stovetop. Wait about 4 minutes and test to see if it’s ready by sprinkling a few drops of water onto the surface of the pan. If the water droplets steam and immediately dance off the surface and then evaporate, it’s ready! (You can turn your heat up to medium if your pan just won’t seem to get hot enough).
Place 2 Tbs butter in the pan and swirl it around. Let it sit for about a 20-30 seconds so it is very hot. When it begins to darken in color, it’s ready for the eggs!
Add your beaten eggs and seasonings to the pan and let it sit without moving the egg around for about 10 seconds. It should be kind of boiling under the surface of the egg. This heat, and the butter, keeps the egg from sticking.
After about 10 seconds make some slits in the egg with your spatula so the uncooked egg can kind of seep through and become cooked.
If you want to flip your omelet to cook the top side, go for it! Otherwise, just let it sit and kind of pull back the edges and tip the pan – whatever you have to do to get all the egg cooked but, don’t worry. A little over-easy egg on top is yummy!
Now, you can scoop or slide the omelet off onto a plate and add your fillers to one half. Fold the other half over the top and sprinkle extra fillers on top for garnish (things like herbs or salsa or more cheese).
Fillers and/or topping suggestions:
Garlic, fresh or sautéed
Onions, sautéed or fresh or caramelized
Peppers, sautéed or fresh or pickled
Cheese, such as cheddar, feta, swiss, queso fresco, etc.
Hot sauces such as Tobasco
Mushrooms, sautéed or fresh
Leafy greens, fresh or sautéed, such as spinach or kale
Herbs, such as fresh dill, chives, parsley, basil, cilantro, etc
Other cooked veggies such as sweet potato cubes, black beans or cauliflower
Meats, cooked, such as bacon, sausage, steak, shredded chicken, etc.
(I like to season to taste and whisk my seasonings right into the eggs. Just sprinkle a bit of whatever you’re using and you’ll be fine):
Salt & pepper, of course
Garlic powder (if not using fresh inside the omelet)
Dill, fresh or dried
Oregano, fresh or dried
A few of our favorite combos:
- Basic – Salt, pepper, sausage or bacon and cheddar cheese with salsa on top. Add some cilantro and sour cream, too, or cooked potatoes!
- Savory – Salt, pepper, fresh dill and feta cheese.
- Southwestern – Salt, pepper and a bit of cumin, garlic powder and onion powder all whisked into the eggs. Then, for the filling, cubed sweet potato, cauliflower pieces, sliced onion, sliced red bell pepper, sliced poblano pepper all roasted together in the oven until cooked. Also add black beans and grated cheese such as cheddar, fontina or Monterrey jack. Top with sour cream and cilantro or pico de Gallo or salsa!
- Make what you like or use the internet to find other great flavor combinations! You can even email Veritas Kitchen for more ideas based on your likes and dislikes and we would love to help you.