Monday, December 15, 2014

Easy Omelettes

My boyfriend claims these are the best omelettes he's ever had! 

Ok, he may be biased...

Nathan lives in Cobble Hill, a stone's throw away from the best bakery ever (Bien Cuit), the best lox ever (Shelskys), and the best donut truck ever (Carpe Donut). Since the holidays always involve a whirlwind of parties, festive food, and warm sugary beverages, I decided to start cooking breakfast at home on Saturday mornings to provide some balance. 

I usually make breakfast to take to work, sometimes scrambled eggs, sometimes oatmeal, so I wanted to make something a liiiiitle more elevated. I haven't made omelettes in what seems like forever, so I decided to just wing it based on techniques I remembered and also what I remember seeing from various chefs at omelette stations at hotels. 

The key is to whisk the eggs so they are fluffy and aerated, which takes a little bit of manual labor, but is worth the effort. I have heard that some people add milk to the mixture, but I didn't have any, so that will be an experiment for next time!

{That hot sauce was supposed to be in the shape of a heart}

An easy start to Saturday morning!

Easy Omelettes

Serves 2 


  • 2 tsp butter
  • 1/2 green bell pepper, finely diced 
  • 1 green onion, diced 
  • 2 cups spinach
  • 4 eggs
  • 1-2 tbsp cheddar cheese (optional if you want to keep it extra healthy) 
  • Salt and pepper to taste 

  • In a skillet, melt the butter over medium heat, ensuring that it coats the surface of the pan. Add the green bell peppers and sauté for a few minutes. Add in the scallions and spinach and sauté until the spinach has wilted. Once the spinach has wilted, place vegetable mixture in a small bowl and reheat the skillet over medium heat for the eggs. 

    While the vegetables are cooking, crack the eggs into a large bowl. Now comes the hard part - whisk the eggs for 30-60 seconds. Season with some salt and pepper and whisk a little more to incorporate. 

    Pour half the mixture into the skillet for the first omelette. After the omelette has cooked for 2-3 minutes add the cheese to one side. Using a silicone spatula, gently lift up around the sides of the omelette. When the omelette looks more cooked (the center wont be as runny), add the vegetables and cook for a few more minutes. Then, with the same spatula, flip the omelette in half. Let it cook for 1-2 minutes on this side and flip to the other side. Cook for 2-3 more minutes. Slide into a plate and enjoy! 

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