Omelets are kinda our thing.
They are a fast meal when we're out of time and there are no leftovers handy, they are tasty and delicious, they are versatile and easy.
Omelets are, basically, our go-to meal in all instances.
The kids have had them stuffed with meat and cheese, fresh and leftover veggies. Once in a while they request fruit in them, and Cameron likes his with cashew butter.
It doesn't take much to make a really great fluffy omelet, just a little bit of practice.
BEFORE YOU START, get all your ingredients up to temperature. Meats should be warm, veggies should be cooked and warm if you want them warm- they won't heat much in the omelet.
We start with 2 eggs and 2tsp heavy whipping cream in our egg bowl.
Yes, we have a designated egg bowl.
Go with it.
The eggs and cream get scrambled around until it's a pale yellow and well mixed. The boys love this part.
Now heat the pan. A small non-stick skillet works best here, over medium high heat.
When it's fully up to temperature (water droplets should sizzle and dance on the surface), add your fat. Bacon grease, butter, whatever works for you. Here we're using a spoonful of lard.
Yep, lard. And thanks to Meg Klein for the gift of lard from woodland pigs….that grl really knows the way to my heart!!
When the fat has melted, swirl the pan to coat, get your spatula at the ready, and pour the eggs in.
Now, quickly, stir the entire mixture around briskly in one direction (clockwise or counter-clockwise) and use your other hand to move the skillet on the burner in the opposite direction for about 30 seconds, or until most of the liquidy center is no longer sloshing around.
This gives the omelet it's fluff by pushing the quickly-cooking eggs into folds.
Let cook another 30-45 seconds, or until surface of the eggs begins to look set, and the whole thing holds together well when you attempt to flip it.
See how the underside is all toasted and brown? That's okay.
Now, remember those fillings you had all warmed up? Get them on the eggs.
Cheese first, on one half of the omelet. Or, if you're really fancy and talented and can do the omelet envelope-tri-fold flip, just down the center third of the eggs.
Don't hesitate…get the omelet off the pan now. Carefully slide the goodie-laden side onto your plate, using the spatula to ease it out, and flip/fold the top of the omelet over the rest.
You have to work with great haste once the eggs are set to flip and fill and get onto the plate; the eggs continue to cook slightly after you remove them from the pan, setting up perfectly.
You can season the eggs before cooking and fill the omelets with all manner of things for any style omelet you like.
Farmer's Market: dill, garlic, and fresh cracked pepper; fill with goat cheese, spinach, diced green pepper, mushroom, asparagus, tomato, and homemade bacon
Mexican: garlic, cumin, chili powder; fill with cheddar or cojita, spinach, green pepper strips, homemade salsa, and avocado
Italian: oregano, basil, cracked black pepper; fill with homemade sausage, cherry tomatoes, and mozzarella cheese
Pizza: oregano, basil; fill with mozzarella cheese and pepperoni or sausage and a smear of homemade pizza sauce
Stir-Fried: a splash of fish sauce and sirhacha; fill with leftover stir fried veggies
Dessert: cinnamon and a touch of nutmeg; fill with fruit and honey or almond or cashew butter. Weird, yeah, but my kids dig it.
There you go…easy, quick, and delicious. How do you like yours?