One of our family’s favorite evening meals is to make everyone their own omelet. It’s a favorite because everyone gets theirs the way they like.
My youngest is a plain ham and cheese kind of girl. My oldest likes ham, cheese, and extra mushrooms. My wife and I like the same but with some onions. I like peppers in mine too. Tonight we were lucky and had fresh red onion from our garden.
I’m sure I don’t make omelets the way professional chefs do but I’ve found a way that works for me. In this post I thought I’d share a few of my omelet making tips.
When we originally started having Family Omelet Nights I’d make them one at a time and our family staggered eating which kind of defeated the purpose of a family meal.
Since then, I’ve figured out a way to still make them one at a time and keep them warm.
First, pre-heat your oven to a low setting. The lowest ours goes is 170° which is perfect for keeping the finished omelets warm while I make the rest of them.
I like to get all the fixins ready first and divide them out onto plates for each person. It makes it easier and faster when I start cooking.
Speaking of the the fixins, I cook them in a separate pan while the eggs are cooking and add them together at the end.
For each omelet I use a fork to beat 2 eggs and 1 tablespoon of water in a 2 cup Pyrex measuring cup.
Some recipes I’ve seen call for putting a tablespoon of butter in your omelet pan but I’ve had success with using a half a tablespoon. Melt the butter over medium heat and then pour in the eggs.
Let the eggs cook for a bit. You’ll notice the edges start to firm up. That’s when you want to use a spatula to pull the edges into the center letting the runny eggs spill out into the pan. Keep doing this until there’s no more runny eggs.
This is when I flip it. It’s a little tricky but I’ve figured out how to make it work using a large pancake turner. At this point I cut the heat to the burner and sprinkle on some cheese.
Next, I dump the fixins that have been cooking in a different pan on top of the egg and cheese. All that’s left to do is slide the omelet from the pan onto a plate using the edge to fold the last bit over the top.
Add a little sour cream to the top and it’s ready to eat!
How about having your own Family Omelet Night? While you’re eating you can discuss whether having breakfast for the evening meal should be called “brupper” or “binner”.
Got any omelet making tips of your own? Leave a comment and let me know.