It has honestly taken me most of these two years to learn to make omelets that I can enjoy. Granted, eggs and I have an iffy relationship. But as it turns out, attention to a few little details can help a lot. Here they are.
Tips for a Successful Omelet
- Use a skillet with sides. (Although my father-in-law seems to manage perfectly well with his electric griddle. I don't know how he does it.)
- Pre-heat the skillet. Then heat butter or bacon grease before adding eggs.
- Forget about going low-fat. Cook the vegetables in bacon grease.
- Beat a little cream (half-and-half or heavy cream, not milk) into the eggs. I use about one tablespoon to two eggs.
- Coat the whole egg surface with cheese before adding the meat and vegetables, so it has time to melt.
- Fold carefully. I have no good shortcut for this, but if you've preheated the grease, the eggs shouldn't stick. There's no way I'm trying that whole-pan-flipping thing that professional chefs do, but if you're more coordinated than I am, feel free.
- Salt and pepper the top upon completion.
As for what to put in it, you're only limited by your imagination and the produce and meat departments. Bacon, ham, sausage, steak; mushrooms, onions, broccoli, tomatoes, olives, peppers.... all right, now I'm hungry. I'd better go make dinner.