Fry some diced onion:

Onion is optional, but I like to start by frying some onion in a heavy duty skillet with just a bit of oil- this is my grandmother’s cast iron pan, well seasoned.
I have used green onions, yellow onions, sweet onions, and red onions- it just depends on what is in my fridge.

Meanwhile, get out your eggs:

Usually I use two eggs. Because these eggs seemed small to me, I used three. You can whisk in a tablespoon of water or a tablespoon of mayo. I like mayo, as it makes the egg richer, but water is okay.

I like to break the eggs into a coffee cup and use a spring coil whisk to mix the eggs and liquid- I put the whisk into the cup and push the handle up and down while the whisk end still rests in the bottom of the cup- something like using a bathroom plunger.

Add salt and pepper if desired.

Carefully pour the egg mixture into your skillet:

Tilt the skillet as you pour.

As the egg bakes, continue to tilt the skillet, sliding a pancake turner under the outside edge of the eggs, all around pan.

Ideally, you want to slide the pancake turner under a bit of the egg, lift it ever-so-gently up while tilting the pan so that more liquid, uncooked egg slides beneath the lifted section ofthe omelette- you continue going around the outside edge of the pan, lifting, tilting, letting liquid egg frun off the top to the side and under the cooked egg, and do this until the egg loos done- or nearly done.

I like to finish them off under the broiler.

Watch it closely, as it doesn’t take more than a couple of minutes if the broiler was reheated.

By which I mean that you probably really do not have time to get the 3 year old a glass of milk, warm up his oatmeal, and put a spoonful of apple butter in it for him:

Oh, well. This is the inside of the omelette, and it’s not really burnt. I won’t even be able to tell once I put a handful of fresh spinach on one side, sprinkle it generously with freshly grated swiss cheese:

Then fold the other half of the omelette gently over on top of the fillings, and gently slide out of the pan onto a plate.

You can use other fillings:
sliced fried mushrooms
cheese sauce
holandaise sauce
pico de gallo
steamed broccoli

all kinds of odds and ends of leftovers- it only takes a couple of spoonfuls, and perhaps a bit of cheese or a cheese sauce (make a white sauce, stir in cheese to melt) for fairly frugal,fast, and elegant meal.

Omelettes make good suppers, too

LInked at Midnight Maniac Meatless Mondays

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  1. Rebecca Jean
    Posted November 8, 2010 at 2:59 pm | Permalink
  2. Brandi
    Posted March 7, 2011 at 9:25 pm | Permalink

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