Tuesday, October 29, 2013

Perfect Morning Omelet (G V)


 
It usually takes years of trial and error to reach a certain stage of cooking perfection. While trial and error is a good teacher, often it just takes the right recipe, great directions and a willingness to learn something new to turn out perfectly wonderful food.
Fast forward to me rethinking the basic omelet. To me, it had always been nothing more than a scrambled egg left to set up in a pan, layered with various ingredients and folded over. Not a bad idea, but certainly not in the ‘perfection’ category. And, then, there was always the pan with the stuck-on egg to deal with. Hardly a perfect conclusion!
Perfect Morning Omelet is my offering to all who also wish to rethink omelets. As you prepare this dish, your kitchen will be filled with wonderful aromas and mouth-watering deliciousness. I also promise - no stuck on egg in the pan!

 

Perfect Morning Omelet


 

 

1 egg per person (or, you may use more if desired) – beat egg(s)
Sweet onion, sliced
Sweet pepper, diced
Bacon bits (optional or use vegetarian bacon-flavored bits)
Shredded cheddar cheese – ¼ C per person
Butter

*Various vegetables may be substituted or added: mushrooms, asparagus, summer squash, chopped black olives or spinach.

Heat pan on medium/high heat. Add 1T butter to pan and when butter has stopped frothing, add vegetables and bacon bits.
 
 Sauté vegetables until they are tender crisp. Remove vegetables to a dish and wipe out the pan with a paper towel.
 
Add 1T butter to pan and, again, heat until frothing stops. Immediately pour in beaten egg(s). Let bottom layer set slightly and, with a rubber spatula, lift edges so the runny egg layer can slip to the bottom of the pan. Lift edges all around the pan. Gently scrape the rest of the uncooked egg to the edge.

Let pan sit for 15 seconds. Remove pan from heat and sprinkle vegetable mixture evenly over egg layer. Add cheese evenly.
 
 Cover pan with a lid and allow the egg to sit for 3 minutes. Uncover pan and place back on medium heat burner for 30 seconds.
 
 Use a rubber spatula to gently slide the omelet onto a serving plate. The pan may be tilted during this process so the egg folds over.
 
 Cut omelet into serving slices and garnish if desired.

Garnishes: Chopped parsley, sliced tomato, chopped black olive.