Build Your Own Omelet

For Heather’s last night in town, we decided to continue “build your own day” (we had waffles for breakfast) with an omelet bar.

I guess it was just a breakfast kind of day right?

That’s always OK in my book!

I was the line cook!

Omelet’s can be tricky, but once you get the technique down, it’s really not that hard.

Omelet Basics

1. Before you begin, you want to make sure you’re using the right pan. For omelet’s, I typically use a heavy, 8 inch non-stick pan. I use this for a single serving omelet, which is 2-3 eggs. If you’re making a bigger omelet, you can use the same pan, but you will have a thicker, sturdier omelet.
2. To me, the best part about an omelet is the filling. The filling should be already prepared and hot or at room temperature before you begin the omelet process. You don’t want to skimp on the filling, but you don’t want to overload it either. The ideal amount of filling is around 1/4-1/3 cup per omelet.
3. I like to cook my eggs until they are “soft set”, meaning that they are still slightly moist on top. You can cook your eggs however you like, but this is my preference.

For him…

• Organic garlic
• Organic tomatoes
• Fresh, organic basil
• Organic Spinach
• Le Gruyere (my favorite) cheese

For her…

• Organic tomatoes
• Organic green bell pepper
• Black olives
• Organic baby spinach
• Le Gruyere

Heather claims this meal was the best one all week. #Winning.

Do you like omelets? What is your favorite filling?

Tagged as: Basil, Cheese, Eggs, Garlic, Omelet, Roasted Vegetetables, Spinach, Sweet Potato, Tomato