The Perfect Omelet

Omelets are quick and easy to make not to mention inexpensive and nutritional. Always start with the freshest, farm-raised organic eggs if you want a flavorful, healthy omelet. Somewhat of an empty canvas, an omelet can be built upon to create all sorts of delicious masterpieces, especially if you have a refrigerator filled with leftovers.  The first time I tested this recipe, I had leftover vegetables from making Pasta Primavera. The second time, I opted for grated cheddar cheese plus a sprinkling of fleur de sel and red Aleppo pepper. Simple or complex, omelets are a necessary addition to everyone’s culinary repertoire.

Ingredients:

2-3 eggs, at room temperature

1 tablespoon milk or water

Kosher salt and freshly ground black pepper, to taste

2 teaspoons butter

Herbs (optional)

1/4 to 1/3 cup filling (optional) at room temperature

Cooking instructions:

1.   Use an 8-inch nonstick skillet for a 2-egg omelet, a 9-inch skillet for 3 eggs.

2.   Crack the eggs into a bowl, add water or milk, and season with salt and pepper. Then beat vigorously with a fork until the white and the yolk are fully integrated.

3.   Melt the butter over medium-low heat.

4.   Add the eggs to the skillet and allow to sit for 15-20 seconds.  Then using a heatproof silicone spatula, gently lift the cooked eggs from the four sides of the pan. Tilt the pan to allow the uncooked egg mixture to flow to the edge of the pan. Jiggle the skillet a bit to encourage cooking the omelet evenly.

5.   Once the eggs have begun to set, or “curds” have formed, add the filling on one half of the omelet. Be careful not to overstuff as it will make finishing the omelet a challenge. Cook for a few more seconds until the bottom is cooked but the interior still creamy, velvety, and shiny in texture.

6.   Lift up the side without the filling using your spatula. Fold the omelet in half. Then, slide it onto a warmed plate. Sprinkle with fleur de sel and more freshly ground black pepper and/or fresh herbs such as finely chopped Italian parsley or chives.  

Serves: 1

Wine recommendations: This all depends on the filling which can range from a mild goat’s milk cheese to delicate sautéed vegetables to gutsy Spanish chorizo sausage and onions.  If au nature, or on the delicate side, select a light white wine such as a Pinot Blanc, a non-wood-aged Chardonnay, or a Rosé de Provence.  Allow the country and the intensity of the flavors to direct you. For a flavorful Spanish omelet, for example, try a Tempranillo based red wine such as a light Rioja or a Garnacha.