One of my goals for this next year is making and eating a healthy breakfast every morning. I can be very guilty of just pouring a few cups of coffee for myself until lunch time…
I made it my mission to take our love of scrambled eggs one step further and make the perfect omelet.
There are some simple tips to make the perfect omelet. While I sometimes enjoy a good “scrambled” omelet, with all of the vegetables mixed right into the eggs, a proper omelet is almost like an egg quesadilla! It should have perfect fluffy egg and then a perfectly cooked “filling,” typically vegetables or breakfasts meats.
I’m going to take you step-by-step through how I’ve perfected the breakfast omelet, with little tips throughout that will change what you thought you knew about cooking eggs!
(And I’d love to hear from you! What are your best breakfast tips?)
First, clean off your work space and assemble all of your ingredients. A cluttered work space can lead to frustration and accidents, and there is nothing worse than getting halfway through a recipe and finding out you’re missing an ingredient.
Add your chosen fat (butter, oil, or cooking spray) to your cold frying pan.
Place your pan over medium heat and heat until the chosen fat becomes translucent and starts to bead apart. You don’t want it to be so hot that your fat is smoking, but you want the pan to be hot so that the food you add next cooks immediately rather than sitting and soaking up the fat.
Sautee your vegetables and filling ingredients (except for cheese) first if you like cooked vegetables/meat in your omelet. Cook for about 2-5 minutes, until vegetables are wilted and any meat is fully cooked.
Remove the filling ingredients from the pan to a small dish and set aside.
Give the frying pan a quick wipe with a paper towel and add another light coating of cooking spray or small amount of fat.
While the new coating of fat warms up, crack your eggs into a small container and give it a good whisk – slant the bowl slightly to incorporate lots of air into the eggs for a fluffier omelet.
Add your desired amount of cheese and just a splash of cream, and give a good incorporating stir.
Pour the eggs into the hot frying pan and avoid the urge to stir them around.
Allow the eggs to form a slight crust along the edges and bottom of the pan – you should be able to go around the edge of the eggs with a heat-proof silicone spatula without the crust breaking or the eggs flowing past the crust.
Add the omelet filling ingredients to the center of the omelet, avoiding the edge by about one inch. You want to avoid having the ingredients spill out of the sides.
Cook through until there is no appearance of uncooked eggs on the top of the omelet.
Carefully but confidently, take your silicone spatula, wedge it underneath half of the omelet and flip that side over top of the second half of the omelet, making a “pocket” with all of the ingredients.
Cook for another minute to “seal” the omelet and then serve.
I compared PAM to a bargain brand cooking spray and there were a few difference:
- taste: the original PAM left no taste on the eggs, while the other cooking spray did
- residue: the PAM was easy to both wipe away after the veggie saute, and also clean from my nonstick pans after cooking our omelets
- spray control: the PAM spray was easy to control and I was able to just lightly and evenly coat the pans, and the button was easy enough to push that I didn’t miss the pan!
- smoke point: the PAM didn’t burn or smoke at any point in cooking the eggs, which is something to pay attention to when cooking with any fat/oil
The biggest impact for me was the lack of residue – it’s a residon’t in my books! Especially with a recipe like omelets where I want to use a pan twice, or potentially use two pans, I don’t want to have a lot of sticky clean up.
I am participating in the PAM No Residue blog comparison program with enCompass Media. I’ve received payment as a thank you for participating and sharing my honest opinion.