Cooking Class: Omelets

We live to eat around here, cook most everything from scratch, and of course use lots of eggs. Omelets can be a bit challenging, and not just in the culinary sense; it is not entirely clear what the correct spelling may actually be-for now we'll use just one 't'. This recipe is virtually bullet proof, but in the event that Mistakes Are Made, a segue into scrambled eggs is always a viable option and has the additional advantage of avoiding that whole spelling issue.

Fluffy Omelets

This is just the basic technique. Prepare your fillings in advance and keep them warm; get creative, but moderation is advised-a little goes a long way.

Serves 4 - 6


Ingredients:

1/4 cup cream
A dozen yard eggs
4 Tbs butter
Salt/pepper
1- 2 cups of grated cheese


1). Heat oven to 350, place a rack in about the middle;

2). Whip the cream and set aside; don't try to use the stuff in the spray can, it will result in a segue;

3). Break six of the eggs into a clean bowl and add a pinch of salt and pepper. Whip until doubled in volume; be patient, it'll take a couple of minutes;

4). Melt 2 Tbs butter in a non-stick skillet over medium heat;

5). While the butter melts, combine half the whipped cream with the eggs you just whipped up, blending thoroughly; pour into skillet, swirling pan to distribute evenly;

6). Cook 2 - 3 minutes, until eggs begin to set;

7). Sprinkle about 1/4 cup cheese over eggs (trying not to deflate them during the process);

8). Place in oven for 5 - 10 minutes, until eggs begin to brown at the edges;

9). Remove from oven and sprinkle with another 1/4 cup cheese; add your filling to one half of the omelet;

10). Cover pan and let sit for about 5 minutes;

11). Carefully slide the filled portion onto a plate or cutting board; even more carefully, fold the remaing portion of the omelet over filling;

12). Garnish as desired. It is considered completely fair and lawful to use the garnish to disguise evidence of any breaks in technique.


Now you can slice the omelet into two or three sections and serve; repeat the process with remaing ingredients.

Below is a picture of the finished product; this one's filled with guacamole and garnished with fresh pico de gallo. By way of full disclosure, serving this with bacon and toasted sourdough is delicious but may well result in a visit from the Food Police: