I couldn't cook. And this what I jokingly call my "everyday omelet" was one of my very first efforts. Eventually, I made it as a chef.
Finding out how to make omelets was a serendipity. In the late 1960's, when I was a newly-married, one of my husband's and my favorite places was The Egg and Eye ... a sleek omelet restaurant on the top floor of what is now the Craft Contemporary museum.
Omelets were made at table. So I picked the brain of the chefs who were making ours to find out how to cook them. Other alterations came later ... like putting the fluffed-up omelet under the broiler to puff it up.
That trick was complements of the chef whose restaurant I worked in. We had something called a "salamander" ... a kind of high-temp broiler that puffed up the omelet and finished the ingredients in about 30 seconds.
My stove broiler takes a couple of minutes. But does a similar finish.
This isn't a true French omelet (I do use the French technique of fluffing up the eggs while they cook by whipping with a fork [actually a silicone whisk]) ... but I don't care. I own a cast-iron skillet but use my small All-Clad non-stick one exclusively for omelets so I can add just a touch of fat.
The everyday omelet is a spectacular, fast, and a gourmet treat for dinner when you don't feel like cooking. And what I mostly make (along with Gluten Free or Paleo baked goods and fruit salad) for a spectacular brunch.
And since you can cook it any way you want, you can make it your own too. Omelet a la (Your Name). Eat it up ... FOR REAL!
AuthorJill PlaceOne of my best versatile Paleo meals that can be plain or gourmet depending upon whatever fillings or toppings you use ... the everyday omelet.
Take the eggs out of the refrigerator 30 minutes to an hour earlier so that they are room temperature. Crack them in a bowl and add a splash of milk (for extra fluffiness) and Dairy Free Parmesan cheese (if desired). Whisk with a silicone-coated whisk until combined and slightly frothy. Preheat the broiler in your oven.
Heat skillet over medium-high heat until a drop of water sizzles in the pan. Spray with non-aerosol cooking spray or melt a little butter in the pan. Add the eggs and whip the insides with the whisk (I use it instead of a fork to protect the non-stick surface) until you see a custard-like texture.
Add the fillings to one side of the pan and immediately place under the broiler. Broil a few minutes until puffed up. Remove from the oven, fold over one side of the omelet on the filling, and slide onto a plate.
Top with toppings and sauces of choice. Serve with fruit and baked goods if desired.
Ingredients
Directions
Take the eggs out of the refrigerator 30 minutes to an hour earlier so that they are room temperature. Crack them in a bowl and add a splash of milk (for extra fluffiness) and Dairy Free Parmesan cheese (if desired). Whisk with a silicone-coated whisk until combined and slightly frothy. Preheat the broiler in your oven.
Heat skillet over medium-high heat until a drop of water sizzles in the pan. Spray with non-aerosol cooking spray or melt a little butter in the pan. Add the eggs and whip the insides with the whisk (I use it instead of a fork to protect the non-stick surface) until you see a custard-like texture.
Add the fillings to one side of the pan and immediately place under the broiler. Broil a few minutes until puffed up. Remove from the oven, fold over one side of the omelet on the filling, and slide onto a plate.
Top with toppings and sauces of choice. Serve with fruit and baked goods if desired.
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