I think the best way to start this journey is with breakfast. Breakfast is my favorite meal. In fact, for me it’s essential! Before coffee before everything, I don’t function without breakfast I am from the Midwest and the day always starts with breakfast. Whether its oatmeal or homemade eggs benedict, breakfast is going to happen. Skipping breakfast is stark raving madness!
With that said, I will eat anything for breakfast. I don’t buy into the only certain things are for breakfast idea. I will eat spaghetti or steak or ramen or a salad, anything goes for breakfast. Although, one of my favorite things for breakfast is an omelet.
An omelet is amazing #fancysavagefood. You can make an omelet with practically anything. You have leftovers, throw them in an omelet! You can also use the finest of ingredients paired perfectly for omelet ecstasy. The great thing about omelets is that they are appropriate for any situation from fancy to savage.
An omelet is one of those things that everyone should know how to make. First, it is impressive; making someone an omelet demonstrates that you care. Second, if you are having an intimate evening you should be able to feed that person in the morning. Even if you will never see them again it’s just common decency to send them on their way with breakfast. (See rant about breakfast above)
- Omelet essentials: Pan, some kind of fat, eggs.
- Omelet ingredients: Practically anything, however traditionally ham, onions, peppers, mushrooms, tomatoes, spinach, cheddar cheese. Fancy ingredients include; fresh herbs, salmon, crab, leeks, ricotta cheese, brie cheese any combination of the above, etc.
Let’s begin with omelet techniques. There are two main styles of omelet; the American style and the French style. The difference is the American style is firmer and fully cooked while the French style is more tender and runny most Americans would consider it undercooked.
I enjoy both styles for different reasons. I prefer the French style for a simple omelet made with good farm fresh eggs. The taste of the eggs is highlighted in the French style and they can be complemented with a few fresh herbs, butter, and good salt. I prefer the American style for a hardier omelet with ingredients like ham, onion, peppers, and cheese.
First things first, prep! Also called mise en place, which is French for “everything in its place.” Omelets cook quickly, which is part of the point, so prepare everything before you start cooking. (link to Mise en Place, under “in the know”) Have all of your equipment ready at hand. Chop all ingredients. Whip up the eggs. Have your seasonings ready. Once you’re ready to cook make sure everything is within easy reach, that way anyone watching you assumes you know what you’re doing.
What pan should I use? I use both non-stick and carbon steel pans. A non-stick pan is really the easiest to use in making your omelet, but both will work fine. Either way you should heat up your pan before adding your oil or butter. I’m not talking scorching hot just until the butter is melted and nicely bubbling or the oil shimmers in the pan. Smoke is bad!
If you are adding vegetables or meat they go in now allow them to sauté until tender. Next, add the eggs and move them around in the pan with a silicon spatula until cooked to your desired doneness dictated by style and preference then plate and enjoy!