Omelette's are the perfect way to start the day. First thing they are made of eggs, which in my opinion is a perfect whole food with a wide spectrum of nutrients, including choline (brain health, metabolism, energy...). Also, you can stuff it full of yummy vegetables and you don't really need to eat it with refined flours or bread which may throw off your blood sugar balance in the morning.
When I say omelette, I'm not talking about that super greasy, brown bottomed, rubbery Western Omelette from your local truck stop diner. I rarely eat omelettes when I go out because I'm almost always disappointed and have found a way to perfect it at home, and so can you.
So how do you make the perfect omelette you ask? Like anything, it starts with the best ingredients. Since the recipe is so simple, the eggs especially should be top drawer because the flavour really shines through rather than being smothered in salt, strong spices or overpowering cheeses. The fresher the better. If you don't have access to farm fresh eggs, choose organic which will ensure they are antibiotic free, cage-free and not fed animal by-products.
Rules For the Perfect Omelette
- Slow and Low Baby: Be kind to your eggs. Heat them gently on medium-low heat and take your time with it. This will result in fluffier eggs that are not rubbery.
- Use Butter, But Not Too Much: 1 tsp of butter is enough for two whisked eggs. Any more will weigh down the texture and become greasy. If the butter sizzles, the heat is too high.
- Whisk with Love: Gently but thoroughly. Avoid brisk whisking which can add too much air to the omelette. You want to take your time making sure it's fully incorporated and uniform in colour.
- One at a Time: No more than three eggs per omelette and one at a time. Sorry if you have big families that want to eat all at the same time, but it's simply not going to happen. Each one needs the right size pan to receive all of your attention as timing is everything.
- Tilt the Pan: A few minutes after you add the egg to the pan and the bottom begins to solidify, with a spatula start lifting the sides and tilting the pan so the runny egg sneaks underneath. This will ensure you don't burn the bottom and the top cooks as quick as the bottom.
- Keep the Pan Moving: Jiggle the pan so the bottom doesn't burn .
- 2 eggs (organic)
- Maldon salt (or pink salt)
- 2 tsp butter (the best you can find)
- 4 slices of aged English cheddar
- 1 small chilli pepper
- leek, sliced thinly (about 2 cm)
- baby spinach, handful
- herb de provence , pinch
- Heat a non-stick skillet to medium heat.
- Slice the leeks, chilli pepper and cheese.
- Place butter in the pan and swirl until it covers the surface but doesn't bubble. Add the leek and chilli to the pan and gently saute for about 3 minutes until slightly coloured, stirring often.
- Gently whisk the eggs in a bowl with a fork for 3 minutes until well combined. Add a pinch of salt and herb de provence.
- Remove the vegetables from the pan and set aside. Lower heat to medium-low and remove pan from the heat. Add 1 tsp butter and swirl until coats the pan evenly with out sizzling.
- Poor the whisked egg into the pan and return to the heat. As the egg begins to coagulate, start to jiggle the pan to prevent it from sticking.
- Using a rubber spatula, run it along the edges. Lift the edge and tilt the pan to allow any runny egg to sneak underneath. Continue this process until the top is no longer runny. At this point you can place a large lid on top for a minute or two to cook the top a bit more.
- Add the sauted vegetables to one half of the omelette in the shape of a half moon, spread out.
- Add the cheese in the same way, avoiding getting too close to the edge.
- At this point you want to fold it in half. Using the spatula run it along the sides and jiggle the pan to make sure it's not sticking in any place. Slip the spatula underneath the omelette as far to the other side as you can get. With confidence fold the omelette in half, aiming for one edge to meet the other like a little pocket of cheesy amazing.
- Continue to cook on medium-low for another minute or two. You can lift the flap to check if the cheese has melted. As soon as it's melted, transfer to a hot plate and serve.
Yield: 1 omelette
Time: 15 minutes