Veggie Omelette

by Suzanne on January 16, 2013

in Breakfast

Omelettes seem easy enough emphasis on the word “seem”, I have been trying for the longest time to get my omelettes to look like the photo above and taste delicious too. I’ve struggled, felt frustrated and defeated by a simple egg dish and I felt like I’ve had the best books to learn from, you know the kind with good pictures and instructions. I have made dozens and dozens of them and I’m finally really proud of how it turned out. There are a few tricks to making an omelette without burning, drying out the eggs, getting it out of the pan. The most important secret I can share is patience and this is something I lack on a daily basis, although as I get older and wiser it isn’t as elusive. Second secret is a good pan,a long with oil and butter for greasing it. The third secret is your heat, not too hot and not too cold, oh and did I mention lots of practice πŸ™‚

Veggie Omelette

2 fresh asparagus sliced
2 fresh mushrooms sliced
1/2 avocado peeled and sliced
olive oil
2 eggs
cheese optional
salt and pepper

Step 1: In a 10 inch skillet put about a tablespoon of olive oil in the pan and saute the mushroom and asparagus together on medium high heat. Season with salt and pepper until the mushrooms are lightly browned and asparagus is crisp tender. When done take out of pan and set aside.
Step 2: Crack eggs and whisk well, add a splash of water or milk if you like and whisk.
Step 3: Using a ten inch skillet put 1 tablespoon of oil and a pat of butter in the skillet and let butter melt. The pan should be hot but not smoking or burn the butter. I use the medium setting on my cook top but I have a gas not electric you may need to cook on med-high.
Step 4: Β Put the whisked eggs into the hot pan and with a whisk in one hand and the the other hand moving the pan back and forth swirl the eggs around so it covers the whole pan, then quickly break up the eggs so you have some holes and swirl pan so the holes get filled back in with the uncooked eggs. When the eggs look like they are getting dried stop making holes and let cook but still moving pan back and forth.
Step 5: Β The eggs should still look a bit wet, put the all vegetables and cheese on one side of pan and gently and carefully get a spatula under the side you want to fold over and fold it over.
Step 6: Β Get a plate and just let the omelette slide out onto the plate from the pan.

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1 Laura (Tutti Dolci) January 16, 2013 at 10:47 am

I love veggie omelettes! Your is so fluffy and golden :).

2 Suzanne January 21, 2013 at 1:56 am

Thank you Laura!

3 Patty January 16, 2013 at 1:36 pm

Beautiful omelet!!! I think you’ve mastered the technique for a perfect omelet;-)

I love an omelet with a green salad for any meal-thanks for sharing your recipe;-)

4 Suzanne January 21, 2013 at 1:56 am

Thanks Patty πŸ™‚ xoxo

5 Maureen | Orgasmic Chef January 16, 2013 at 8:54 pm

This looks so good I’m marching to the kitchen right now and making myself one. πŸ™‚

6 Suzanne January 21, 2013 at 1:50 am

So glad I inspired you to make one Maureen πŸ™‚

7 Lisa {AuthenticSuburbanGourmet} January 17, 2013 at 12:24 am

What a beautiful omelette! Just made some a few weeks ago and there is certainly an “art” to making the perfect one. Yours look darn perfect and I bet it tasted supreme!!!!

8 Suzanne January 21, 2013 at 1:42 am

Thank you Lisa!

9 Jessica@AKitchenAddiction January 17, 2013 at 11:30 am

Your omelette looks perfect! πŸ™‚

10 Suzanne January 21, 2013 at 1:41 am

Awe thanks Jess πŸ™‚

11 Jen Laceda @ Tartine and Apron Strings January 17, 2013 at 11:41 am

Me, too! I’ve struggles with making the “perfect” omelette! It’s just eggs, I thought. But the simplest things are hardest to do well, I find. Your omelette is perfect, though!!! Congrats! It looks fresh, not burnt. Light and delicate like a crepe. So awesome! I’m having an omelette-envy moment πŸ™‚

12 Suzanne January 21, 2013 at 1:38 am

Thanks Jen, I was pretty proud of that omelette and I made one the next day to see if it was just a fluke but it worked again πŸ™‚

13 Erin @ Dinners, Dishes and Desserts January 17, 2013 at 10:22 pm

Your omelette looks gorgeous! Love all the yummy veggies in there!

14 Suzanne January 21, 2013 at 1:37 am

Thank you Erin!

15 CCU January 18, 2013 at 1:32 pm

Your omelette looks absolutely delicious my friend, so perfectly cooked πŸ˜€

Choc Chip Uru

16 Suzanne January 21, 2013 at 1:36 am

Thanks dear, xoxox

17 The CafΓ© SucrΓ© Farine January 18, 2013 at 5:19 pm

A perfect breakfast, lunch or dinner Suzanne! Love all your ingredients!

18 Suzanne January 21, 2013 at 1:31 am

Thanks Chris πŸ™‚

19 Valerie January 19, 2013 at 4:29 pm

I’m not very good at making omelettes either, but, after seeing how fluffy and happy yours looks (plus the helpful instructions), maybe I can pull it off!

Beautiful work!!

20 Suzanne January 21, 2013 at 1:30 am

You can do it if I can πŸ™‚

21 Roxana | Roxana's Home Baking January 19, 2013 at 7:21 pm

perfect for breakfast, brunch or even dinner. yours turned out so fluffy!

22 Suzanne January 21, 2013 at 1:30 am

Thanks Roxana, your right I can eat this anytime!

23 Magic of Spice January 19, 2013 at 8:00 pm

Well it looks like you have mastered it! Gorgeous and delicious looking omelette!

24 Suzanne January 21, 2013 at 1:29 am

Thanks Alisha πŸ™‚

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