In our house we alternate weekday breakfasts between steel-cut oatmeal and simple omelets with cheddar cheese and various greens (weekends are dutch pancakes or sourdough waffles!)
For some reason, a lot of people are intimidated by omelets, but they shouldn’t be! As long as you keep it simple, don’t over stuff or use too many eggs, you’ll be able to make perfect omelets quickly and easily for a healthy weekday breakfast!
Watch the video below…
- 2 eggs
- 1 Tbsp butter
- Salt and pepper- to taste
- Greens (beet greens, spinach, etc.)- optional
- Cheese (cheddar, parmesan, swiss)- optional
- Cack the eggs into a small bowl and beat lightly.
- Season with a pinch of salt and a few grinds of pepper.
- Heat a heavy-bottomed pan over medium-low heat. (I prefer not to use a non-stick pan!)
- When the pan is hot, melt the butter in the pan and swirl to coat the bottom.
- Pour the eggs into the pan, but don’t stir!
You might need to tip the pan spread the egg mixture evenly across the pan.
- Let the eggs cook for just a minute or until the bottom starts to set.
- OPTIONAL: If you plan on stuffing your omelet with goodies, now’s the time, but don’t over do it!
- Using a spatula, gently fold one edge of the egg into the center of the pan and then the other edge. Don’t worry if there’s a little liquid egg mixture left, it will continue to cook through.
- Give the omelet one more flip, but only for ~20 seconds or so.
- OPTIONAL: If you choose to top your omelet with cheese, place the pan under a hot broiler for 30 seconds or less to melt the cheese.
- Lastly, slide the omelet on to a plate and enjoy!
Cooking Tip: A common mistake is using too many eggs which makes the omelet too thick and difficult to cook evenly without burning the eggs… omelets shouldn’t have brown spots!
Another tip is to give your time to heat up nice and evenly. You want your pan hot throughout… if you crank up the heat, you’ll get hot spots and your omelet won’t cook evenly. Keep the pan on med-low heat and give it a good 5 minutes to heat up.