CHEESE OMELETTE


We learned that a chef is only as good as he makes omelettes. Well, that's scary. I've learned since then that it doesn't really have to be this way. Omelette eggs are not scary. The soft drag then prepares the perfect blanket for the cheese and your favourite filling. Here are some tips to help you become a master chef for breakfast.





How do I make a fluffy omelette?


Pillow omelettes are the best omelette. When you put the egg in the skeleton, the edges begin to stick. As they do, use a rubber spatula to gently drag one edge into the centre. Tilt the pan so that the cooked eggs fall on the bare edge in the middle of the pan. Doing so creates ripples and not only speeds up your omelette but also helps it cook evenly.


Do I need milk?


no! A couple of tablespoons of milk does not hurt and they will make your omelette stronger, but the drag method does not require milk to get the omelette. When you have the eggs slightly wet in the middle but around the edges, you also want to pull your omelette out of the oven.


Can I make omelettes in a bag?


Surprisingly, yes! Making omelettes in one bag is a great way to make more than one omelette at a time that doesn't need to be turned over. Add your favourite fill and shake.


Ingredients


  • 3 large eggs
  • Kosher salt
  • Fresh Pepper Pepper
  • Pinch red pepper flakes
  • 2 tbsp. Butter
  • 1/4 c chopped cheddar
  • 2 tbsp. Freshly chopped chives


Instructions


  • In a medium bowl, beat the eggs until no whites remain, then season with salt, pepper, and a pinch of red pepper flakes.
  • In a medium non-stick skeleton over medium heat, melt the butter. Put in the eggs and tilt the pan so that the eggs cover the whole pan completely. As the eggs begin to set, use a rubber spatula to drag the cooked edges to the edge of the pan. Let the cooked egg fall on the edge of the pan.
  • Once the bottom is set, but the top is still a little wet, sprinkle half of the omelette with cheese and chives. Put another plate on the cheese and slide the omelette on one plate.