Owning the Omelet in 6 Easy Steps

Mastering the omelet is a skill that takes some practice but is essential to any college cook’s repertoire.  Omelets are a great meal at any time of day, they’re easy and take less than 10 minutes to prepare.  The issue: so many of us end up with a scrambled mess that may taste good, but doesn’t look all that appetizing. Follow these 6 basic steps to make the perfect omelet.

**How to Make the Perfect Omelet**

1. Select the right type of pan. I suggest a 7-10’’ non-stick frying pan.

2. Pick your ingredients. A common mistake is adding too much, which makes it impossible to flip.  Here are some suggestions:

  • Sauteed mushrooms, onions, pesto and mozzarella
  • Grated zucchini, parsley and parmesan
  • Bacon, chives and goat cheese
  • Salsa, green peppers, cheddar cheese

Cheese adds flavor and structure to the omelet.

3. Add some heat. Turn the stove to medium and heat 1 tablespoon olive oil.  Make sure the oil is evenly distributed along the bottom of the pan.

4. Fluff ‘em up. In a bowl, whip 2-3 eggs and add a splash of milk to make them fluffy.  Add some salt and pepper and pour the egg mixture onto the pan.  Wait for the eggs to solidify on the bottom and watch for bubbles on the top.

5. Add your fillings. When the eggs have started to solidify, add your fillings.  After 2-3 minutes, carefully use a fork and a spatula to bring one side of the omelet over – for the flip.

6. Finish it off. Finally, smush the two layers together with the spatula until the egg inside looks cooked and the cheese has melted.  This should take another minute or two.

And voila! A perfect, tasty omelet in no time!

Zoe McKinnell is enjoying her last week at college while making tasty breakfast.

Recipe Index Keywords:

Categories: Blog, Campus Cooking, How To, and Recipes.
Cooking Method: On the Stove.
Mealtime: Early Bird and Lunch.
I Don't Have Any: Money and Time.
I'm Cooking For...: Brunch and Finals Week.
Type of Food: Breakfast Brunch & Eggs.
I Don't Eat: Gluten and Meat.

Originally posted on Wednesday, May 30th, 2012

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