The Quest for the Perfect Omlette

I love omelettes. Like really love them. The sad thing is that I've never been able to make them. I've been stuck spending $7-$9 for someone else to bring me that folded yummy goodness. Today I decided NO MORE! I was bound and determined to perfect a homemade omelette.

Here's my issue: The eggs of my omelette are always over done on the bottom and runny on the top. It's really very frustrating. And when I try to flip the eggs over to cook both sides, well that ends up even worse. So today I discovered a new and fabulous omelette cooking method. And all I have to say is "DUH! Why didn't I think of this sooner?!"

Here's the trick (thanks youtube!!):

Pre-scramble the eggs in a bowl with some milk. Make sure you have your middle stuff ready. I think onions and peppers need to be precooked, but you do you.

 Spray your pan or use butter (I use organic canola oil spray. I love my arteries, do you love yours?) and heat it over medium.  Once the pan is hot pour in the eggs and let them cook until they are almost all the way done.

 The best way to test this is to tilt the pan just a bit and see how much of it is runny. It should be MOSTLY solid. Then dump your middle stuff on top of the eggs. Order doesn't matter because once you fold it they will be smushed together any way.

Now here's the new trick I learned (I admit it. I feel dumb for not thinking of this myself): Put it under the broiler for a few minutes!! Really, now why couldn't I think of that like years ago!?!?  Just let it cook away for like 2 minutes. Make sure your pan is oven safe though (no plastic handles). Yikes!

Then once the top of the egg is cooked wiggle the pan over a plate and fold it over!! It really is that easy!

Now I know this method will not get you a passing grade at Le Cordon Bleu, but it does make for a very fine omelette. Mmmm so good.  


Goodbye $9.00 omelette!