Eggs: nature’s perfect food.
They’re cheap. They’re versatile. They cook in 10 minutes or less. I LOVE eggs.
Once upon a time, I was a Master Omelette Chef. (← not a real title.) So when Lisa emailed me this weekend and said, “We should do an omelette!” I was all like, “I got this one.” Because 1) I’d get to dust off my omelette-cheffing skills, and 2) I’d get to eat eggs.
But then I started gathering my omelette accoutrements, and I realized why I had allowed my omelette skills to get so dusty in the first place.
I do not own a non-stick skillet. A couple of years ago, when my last one started to flake Teflon into my food after only about a year of use, I threw it away and replaced it with a cast iron skillet, which does everything a non-stick skillet does…EXCEPT make a good omelette.
Now, I know, somewhere there is a real Master Omelette Chef who is shaking their head at me in disbelief. Because a REAL Master Omelette Chef doesn’t have to rely on such fancy equipment.
But I want you to know: if you are not much of a cook, a non-stick skillet is absolutely required equipment. That’s Omelette Tip #1. Omelette Tip #2 is to use a smaller skillet, if you have one. For a 2-egg omelette, an 8-inch skillet works perfectly. Otherwise the eggs get spread out too thin, and don’t hold together very well. Especially if you’ve overloaded your omelette with veggies, which is how I like to do it.
And here’s Omelette Tip #3: add just a tiny splash of water to your eggs when you beat them. It makes them fluffier. And everybody loves a fluffy omelette.
The best part about this whole blog post? For me, anyway? These pictures are my second attempt at making a halfway decent-looking omelette without a non-stick pan. My first attempt (in a 10-inch, non-nonstick pan) turned out a lot more like scrambled eggs. So I had to make a second omelette just for photography purposes.
Which I then got to eat. Lucky for me, eggs & veggies taste just as good together whether they’re scrambled or in omelette form.
- 2 eggs
- ½ cup diced broccoli
- 2-3 tbsp diced roasted red pepper
- 2-3 tbsp feta cheese
- 1-2 tsp fresh basil, minced
- salt and pepper
- 1 tbsp vegetable oil
- Beat the eggs with salt and pepper and a splash of water, and set aside.
- Heat oil in a nonstick skillet over medium-high heat until very hot.
- Add the broccoli and stir-fry for 1 minute.
- Add the roasted red pepper and stir-fry for 30 seconds.
- Add the egg mixture. DO NOT STIR. Reduce heat to low and cover the skillet. Allow the egg mixture to cook, undisturbed, for 3-5 minutes, or until almost set.
- Sprinkle basil and feta over half the egg mixture. Fold the other half over to cover the cheese.