The Perfect Omelette
Make the Perfect French Omelette every time.
It always strikes me as funny when people say, “I’m not a good cook — I can’t even make eggs.” In my experience, eggs are one of the hardest foods to cook well and require years of practice and getting it wrong.
It only took me 15 years to figure out the best pan, seasoning, cook and heating times, so let me save you some time so you can can enjoy this omelette anytime of day.
Ingredients:
Note: This recipe serves two. To make a single serving omelette, reduce the recipe by one egg.
4 eggs
2 tbsp cream or milk
1/4 cup fresh parmesan, finely shredded
1 cup arugula (optional)
1/4 cup cooked bacon, crumbled (optional)
salt and pepper to taste
Directions:
Break 4 eggs into a medium-sized mixing bowl.
Add 2 tbsp of cream and 1/4 cup parmesan and mix thoroughly with a whisk.
Add in salt and pepper to taste. (I use one turn of the salt mill for each egg, and three turns of the pepper mill for each salted portion. ie 4 salt mill turns and 12 pepper mill turns.)
Give the mixture one more turn of the whisk.
Heat a 9” nonstick pan on medium heat.
6. Add egg mixture to the pan. With a rubber spatula pull the outside of the mixture towards the middle.
7. Work your way around the entire perimeter of the mixture, gently pulling the cooked egg towards the center of the pan.
8. Rotate and tilt the pan to allow the uncooked egg mixture to move outwards.
9. Repeat the process of pulling the cooked egg towards the center of the pan and rotating/tilting the pan until no more egg can run off.
9. Reduce heat to medium-low.
10. Sprinkle 1 cup of arugula one one side of the omelette. Sprinkle 1/4 cup of crumbled bacon on top of the arugula. (If you want to add extra cheese, now’s the time!)
11. Reduce heat to low.
12. With a wide pancake turner, gently fold the plain side of the omelette over the bacon/arugula mixture.
13. Turn off the heat and allow the omelette to set for 1-2 minutes. You can use this time to prep the rest of your breakfast plate.
14. Serve with fresh fruit, your favourite toast and enjoy!
Notes:
Try this omelette with other fresh ingredients like spinach or fresh herbs.
If you want to add in onions or mushrooms, thinly slice and cook first to remove excess moisture.
Try different meats like diced chorizo, or a honey garlic sausage. (Don’t forget to drizzle some maple syrup on top for that one!)
Use old/sharp cheeses for more complex flavour layers.
Omelette Combinations to try:
Honey garlic sausage - spinach - maple syrup
Spicy n’ Sweet: Diced chorizo, goat cheese (serve with fresh peaches)
Asparagus - leek - goat cheese
Mediterranean: spinach - sundried tomato - Kalamata olive - rosemary - feta
Mexican: taco seasoned beef - cheddar - salsa - guacamole - sour cream
