Huevos Domingo

Because Sunday is our day to make breakfast, we have been trying to make something different than the usual scrambled eggs. Miles and I both love fried and poached eggs, but week after week the same moves get stale.

We decided on omelets this week. 

I hesitate to even admit that I made this dish. My dad has been making omelets for most of my life. Don’t think I’m going to quantify that statement and incriminate myself. “Not gonna do it.”- George Bush, AKA Dana Carvey on SNL. Let’s just say my dad is the Emeril of omelets; I cook in awe.

I did learn a few tricks from him. It all depends on how you like your eggs.

When my dad makes omelets for the entire family, he has bowls of everything imaginable: sausage, bacon, ham, cheese, green onions, white onions, chives, sauteed mushrooms, cheese, jalapenos, fried potatoes, tomatoes, salsa, and anything else he and Pam might come up with. You will want to have all the ingredients you want ready.

Whip 2 or 3 eggs in a bowl. Two sounds about right, but for some unknown reason 3 eggs makes a better omelet. I guess the extra egg compensates for all the filler.

Heat a small 10 inch, Teflon pan on medium high coated with Pam or a pat of butter. I prefer to spray Pam but my dad uses butter.

Let the pan get hot, about a minute or so. Pour the beaten eggs in the hot pan. It should  bubble when you pour it in the pan. 

I like to add salt and pepper at this point.

You want the egg portion you can see to get mostly done without burning the bottom of the eggs you can’t see. Personally, I’m not offended by a little running egg in the middle, but I know some people, (Joel and Miles) who act like a nuclear bomb has been set off inside their mouths. So, I like to run my spatula around the perimeter of the omelet to loosen the cooked part, while allowing the running part to run around the edge and get cooked. It helps to tilt the pan as you do this. 

Next it’s time to add your filling. You choose what you like. Today we ate closer to lunch than earlier to breakfast, so I grabbed some odds and ends out of the fridge that I had on hand: tomatoes, asparagus, mushrooms, and a few bites of left over steak and stir fried them beforehand.

You want to add your filler like you would a burrito, leaving room to fold.

Now’s the part that is easier than you think it is. Using a wide spatula, take the half of the eggs opposite of where you put the filler and lift it and fold it over. 

Don’t get your feelings hurt if you don’t make a perfect fold. It’s ok, you’re not on the Food Network and I can just about bet the people who are going to eat your wonderful creation are not going to send it back to the kitchen for something prettier.

Let this sit for about 30 seconds. Then flip the entire folded omelet while tilting the pan. Again, don’t worry if pieces break off or you get messy. 

My cool dad can flip it with just the pan, but unless you’re feeling especially confident or you got your sassy pants on, I would suggest using the spatula, at least until you’ve made a few. But you can be the judge.

Again, another 30 seconds of cooking and it’s all over except the eating.

Sometimes I make hashbrowns on the side or MIles will make him some waffles, but usually the omelet is a filling meal in itself.

Try this and tell me how it went. Don’t be afraid to make it. It really isn’t as hard as you think it is. And the most wonderful part is you can make it anyway you’d like!

Happy cooking!

Omelets

3 eggs, beaten

Pam spray 

Filler-meat, vegetables, cheese, etc.

Heat a 10” Teflon skillet on medium high. Add the eggs and some salt and pepper.

Let this cook until most of the looks done.

On half of the eggs put all your filler. Using a wide spatula, flip the egg half over the filled half. Cook for about 30 seconds and flip the whole thing over and cook for about 30 seconds.