Friday, June 22, 2012

How To: Flip a Perfect Omelette

I absolutely love the weekend for a number of obvious reasons. Perhaps the best part about a relaxing weekend in my eyes is that I finally have time to cook up a nice big breakfast.

I usually like to kick start a weekend with eggs! Eggs are awesome as we know. There is so much you can do just for breakfast with these delightful pockets of protein.

Perhaps my favorite way to use eggs in the morning is in a veggie-packed Omelette! For a while though, my omelettes always turned into scrambles. I couldn't master the damn flip!

Alas, as with most things, practice seemed to make perfect and I could not be happier. The perfect Omlette flip allows you to get a taste of your entire filling in every bite--awesome!

It takes a little bit of finesse and the right equipment to flip an omelette beautifully--but trust me, it can be done!

The equipment you need is a flat-bottomed frying pan with a diameter no bigger than 12 inches (10 inches is ideal) along with a thin spatula.

For the omelette itself, start by whisking 2 or 3 eggs with about 2 tablespoons of milk. Lightly spray the pan with an olive oil spray or cooking spray. Heat it up slightly over medium-low heat.

Now, take your scrambled eggs and dump them into the pan. Pick up the pan and tilt it so that every part of the pan is covered by the egg mixture.

On one half of the pan, add your filling of choice along with a 1/4 cup of cheese of your choosing. Leave about half an inch between your filling and the edge of the egg to prevent spillage!

Let the eggs and fillings cook for about 5 minutes or just when the egg starts to rise and separate slightly from the pan. Take your spatula to lift up slightly the half of the omelette that does not have the filling cooking on it. Using your thumb and pointer finger, gently pull this half of the omelette over the filled half, covering completely.

Reduce the heat to low and cook another 1 to 2 minutes. At this point you should be able to cleanly flip the entire omelette, cooking the other side for another minute.

The result should be a half-moon shaped, slightly browned and golden delicious omelette with warm and oozing insides! If you don't want your eggs to become too browned, cook the entire omelette over low heat. This will obviously increase cooking time but it will prevent the olive oil from burning.

I stuffed my omelette with sliced cherry tomatoes, spinach, chopped mushrooms and Parmesan cheese. It was delicious! And beautifully flipped!

1 comment:

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