Almost every morning I ask my husband what he’d like for breakfast.
Almost invariably I am met with: “An egg.” I have to ask leading questions after that to find out if he’d possibly like a piece of toast as well and whether with butter or peanut butter.
Sometimes, if I’m lucky, he ventures to ask for an egg and cheese sandwich. Sometimes he asks if we have tortillas so that he can have a breakfast burrito … which is almost the same as the sandwich except that if we have them, I will swap Sriracha for salsa and I will add some sautéed veggies. Once in a blue moon, we have sausage too.
However, on this rare occasion, Michael himself brought up the subject of breakfast. And when asked for a suggestion, he said, “Omelettes.”
Oh, my heart sang for joy!
Of course, I can’t be bothered with something as simple and boring as a couple eggs with some cheddar cheese. And besides, Michael really likes spinach. What greater excuse do I need to whip up a truly scrumptious treat!
Here’s how I did this one:
Picked some veggies and bacon, chopped ’em up small, and threw ’em in a pan. This was enough for two, two-egg omelettes.
You can pick any sort of additions, just remember that cooking them a bit prior to adding to your omelette will not only make them more palatable but also cook out some of the water that can make your omelette soggy. And nobody wants a runny mess of an omelette.
Now, I’m not going to tell you what to put in your omelette. But if you eat meat, bacon makes everything more delicious.
I actually conveniently have packets of finely-cubed bacon stored in the freezer for just such an occasion as this. And the spinach was frozen too! Just add it all to the pan as is. It’ll thaw and cook up perfectly.
Slice your veggies and onions thinly or in a small dice for a finer presentation.
Now, I used a separate pan to cook my eggs. I didn’t want the veggie bits ruining the beautiful, smooth surface of my egg pan, or my eggs would not only stick, but the omelette would look ugly on the outside.
This pan was pre-heated on a medium heat, but you can do it a little lower if you like a light-colored omelette. I cook my eggs as my fancy strikes in the moment.
Put some good ‘ol butter in that pan to heat up a bit before you pour your beaten and seasoned eggs in. For goodness’ sake use at least a little salt. Pepper is nice too. And garlic if you’re into that sort of thing.
Just after pouring your eggs in the pan, take some of your sautéed mixture and just sprinkle it evenly over the surface of your eggs.
Once the top of the omelette is not so liquidy and jiggly, slip your spatula underneath and give it a smooth flip over to the other side, just for a few seconds.
Look at that beautiful color. Mmmm …
I know not everyone likes their eggs to be browned, and I don’t always either, so do it how you like!
This is when I flipped it back over. Definitely not pretty. But look at how those veggies are staying put. Perfect.
Good thing for us we’re not leaving it looking like that. Throw some cheese on there!
Once again, put whatever cheese on that you want. I briefly considered a hard cheese like Parmesan but then wanted something with a bit more substance and melty gooeyness. But this Gouda still has a nice hint of being different. Cheddar just couldn’t cut it for this one.
Sorry, cheddar. You know I love you.
And voila! Fold ‘er over and plate immediately. Don’t let that beautiful omelette get overcooked. The cheese will melt with the heat of the egg surrounding it.
And let me tell you it was goo-o-o-d!
I knew by the way Michael said, “Mmm!” after every bite. Ha! It gives me a feeling of glorious satisfaction.
I love making good food.
I love eating good food.
Can’t go wrong with that.
Here’s how I did the other one, for me. It’s open-faced!
For this one, I did the same thing, except I covered it until the top was almost completely set. Then I liberally added cheese and covered again until it was melted. At this point I turned the heat down so the bottom didn’t overcook but so that there was still enough heat to melt the cheese.
Then, for presentation (and taste), just a touch of cayenne. It was the perfect addition.
Depending on your flavor combo, you could use paprika, curry powder, turmeric, or parsley, just as a few examples.
Tips & Ideas
- DON’T go overboard with your filling selection or the quantity. Even proportions are key so that every flavor gets a chance to shine. Plus, you’ll have a hard time flipping it if it’s too heavy with filling.
- DO use colorful fillings to make it look pretty.
- DO preheat your egg pan and then add your oil or butter or fat of choice and heat that as well before adding the eggs.
And remember, love is always the most important ingredient.
Yield 1 omelette
A delicious and beautiful omelette, perfect for everyday breakfast or for company.
- 2 Eggs
- 2-3 Tbs of sautéed veggies and/or meats for filling
- 2-3+ Tbs shredded cheese, to taste
- Salt & pepper, to taste
- Other seasonings, to taste
- Preheat a pan over medium to medium-high heat
- While the pan is pre-heating, prepare your chosen veggies and/or meats by chopping finely.
- Add a little oil or butter to the pan once it's hot, and add your filling ingredients.
- Stir occasionally to keep from burning and to cook evenly.
- Take off the heat when meats are done and veggies are cooked to desired level. Softened but with a little bit of bite is a nice texture.
- Preheat an 8" pan over medium or medium-low heat.
- Crack your eggs into a small bowl, season with salt, pepper, and any other spices. Beat with a fork until it's an even yellow color.
- Have your cheese shredded and waiting, as the egg will cook fairly quickly once it's in the pan.
- Add a small amount of butter or other oil to your preheated pan. Let it heat up for 30 seconds or so.
- Pour your beaten eggs into the pan and immediately distribute your sautéed filling evenly over the surface of the eggs.
- Let cook until the top is almost set and it's not very jiggly.
- Flip your omelette and leave to cook just for a few seconds, because it should have been pretty much cooked through from the other side.
- Flip over so the golden side is now on the bottom again. Top with cheese and fold in half.
- Immediately move to a plate and serve. Cheese will melt on it's own.
- Use colorful veggies and cheese with a flavor complementary to your filling ingredients.
- This works equally well with an all-egg white omelette.