Omelets

My Dad was the omelet maker in my family.  My mom would make us scrambled eggs and she knew how to make other kinds of eggs, but she didn't do it very often because she doesn't like eggs.  So that left it to my Dad to be the egg cooker.

I'm sure there are different was to do omelets and different tips and tricks.  So let us know how you do it!!! I will  tell you how I do it and I will include a lot of photos because it's really something you learn by watching and doing, not necessarily from a recipe.

First get everything ready...
Stainless steel (not non-stick) frying pan  (mine is 10.5 inch diameter--but you could probably use a 9 inch up to an 11 inch---I'm guessing?!?!)  (Maybe you can do it with a non-stick coating...but I'm just telling you how I do mine!)

Stick of Butter (margarine doesn't work as well, and definitely not tub butter)  ( I have used margarine before--but do not use a light margarine--I just think butter keeps it from sticking as much as with margarine)

Spatula or 2

Salt

Pepper (I like coarse)

Eggs (I do 3 egg omelets, unless I'm watching my calories, then I do 2 egg whites and 1 whole egg)  (for kids sometimes I do 2 egg omelets)

Toppings:  Grated cheese, chopped ham, green peppers, mushrooms, onions, bacon, sausage, etc...)  (Have them all chopped and grated before you start.

The chopped/grated ham/cheese below would be for 1 omelet.  It is a medium sized fistful of each.

If doing veggies...saute them in 1/2 T. of butter until softened, cooked and browned.
1st pic below is mushrooms, green peppers and onions
2nd pic below is just onions

Remove sauteed veggies from frying pans and place in small bowls to use later.

Wash out and dry frying pan if using same frying pan to cook the omelets in.


Break 3 eggs into a small bowl.

Whisk them (Beat with a fork) for a few seconds until fairly well blended.

Put about 1/2-1 T. of butter in frying pan over med-high heat.

Once butter is melted...swish the butter around the pan and up the sides just a bit so the eggs won't stick to the sides of the pan.

Pour the beaten eggs into the frying pan.

Salt and Pepper fairly liberally.

They cook quite quickly.  Once it cooks just a bit...it will still be a little runny on top...place toppings on 1/2 of the omelet.

A few seconds later (almost not runny at all now--just a tiny tiny bit) lift up all of the edges on the half without toppings.  Then fold over the half without toppings.  Sometimes this step takes 2 spatulas.

Almost immediately flip the omelet over once more to seal the omelet all together.  The one in the pic is cooked just a tad longer than I like it...but still good!)

Carefully remove omelet to plate (sometimes it takes 2 spatulas).



Then immediately rinse your hot pan and spatula.

Scrub out all the eggs with a metal scrubber.

Rinse and dry your frying pan and spatula.

Start over with more butter for your next omelet.

It takes some practice.  You can do it.  It's not as hard as it seems!  Give it a try!

Omelets are best served hot...I serve mine as they come out of the pan...so this is one dinner we don't necessarily eat all at the same time.