Some mornings I just don't want a bowl of cereal, but most mornings all I have time for is a bowl of cereal. Thanks to summer, morning time has become more dispensable, so the other day I decided to rest the cereal bowl and make an omelet.
I normally shy away from omelets, mostly because I am super intimidated by the whole flipping concept. This, however, was my most successful attempt yet, so I'm going to share with you how I did it. This is simple. Really.
~1/2 tablespoon cream
salt & pepper
- Take a 10" cast iron skillet and heat it over medium/medium high heat (I was closer to medium as I have a gas stovetop).
- While it's heating, beat three eggs together with a splash of cream (I used half & half) and season with salt and pepper.
- Melt ~1 tablespoon of butter in the pan.
- Pour in egg mixture and let it sit. This is the key. You must let the eggs sit and therefore set. The number of eggs to pan size is what makes this work. Once there is next to no liquid egg remaining, take a big spatula (or two) and flip the omelet. At this point, the other side of omelet will cook immediately, so you can actually remove the pan from the heat.
- Add whatever toppings you like, cheese, and flip one end over to make the classic omelet shape. After a minute or so the cheese will be all melty and delicious and you can dig in.
To boost the flavor of my avocado and cheese omelet even more, I topped it with some of P-Dub's restaurant style salsa. That stuff is amazing. Make it now, eat it with chips tonight and put it on your omelet tomorrow. Your tastebuds will thank you.
Stories and pics from my European adventure are in the works...