Apparently eggs are like, the all-time breakfast staple.. or something.
I missed this memo growing up- either that, or I simply ignored it.. or defied the rule that one must love eggs.
It has only been in the last year or so that I have really learned to love eggs.
Actually, I don’t believe in lying- so I should not say that I love them. I have learned to like them, yes, but even still I am incredibly picking regarding the state in which the eggs find themselves on my plate.
I decided that the best way for me to take on the egg challenge was to eat the eggs with tons of other stuff mixed in- you know, the whole, “would you like a little fries with your ketchup?” sort of thing.
I started out small- one egg omelets with a meat mixed in and cheese on top, and over the last year that has morphed into a pretty dang tasty omelet.
The thing that I find so perfect about this omelet, really, is that no exact recipe or formula is needed. Seriously, anyone can do it. Basically, you just need to know what you are in the mood for, and you need to know the proper technique for preparing an omelet.
Here’s how it goes:
- Start with a breakfast meat (BACON, always, right?) or if you are a vegetarian, use some bell peppers and onions (you will need a little oil if you aren’t using a meat). This will be the base of your omelet.
- Sauté these until they are the proper level of doneness. (will vary depending on the chosen ingredients).
- While these are sautéing, whisk up three eggs. I like to really beat mine, because I am personally grossed out by the whites and yolks being separated in the omelet- I like one smooth consistency.
- When your base ingredients are ready, spread them evenly on one side of the pan.
- Gently pour the eggs over the ingredients and around the entire area of the pan. *Pouring gently is super important, otherwise, you might separate your ingredients and possibly spread them to the other side.
- DO NOT STIR OR MOVE THE EGGS UNTIL THEY LOOK TO BE ALMOST DONE IN ONE SINGLE LAYER.
- When the eggs appear nearly done, add your remaining ingredients. I like to add sharp cheddar, and sometimes veggies, and I love to add black beans when I have some left over from the night before.
- When your cheese has just melted, fold the top half (the half without the base ingredients) onto the other side using a spatula. At this point- your omelet can be done if you want. If you are like me, you want those eggs as done as possible. If that’s the case, just give it a few seconds once you fold it, and then toss it on a plate!
- Serve with salsa, avocado, or hot sauce- if you’re feeling crazy!
If three eggs feels like a lot to you- cut the omelet in half once it is folded and share it with someone you love! Daniel and I do this almost every other morning of the week!
If three eggs doesn’t feel like enough- add another!
Also, please note that the diameter of your pan will determine the depth of your omelet. I like mine to be really thin, so I use a larger pan. This is really up to you!
The omelet pictured below is a bacon, cheddar, and black bean omelet! This is what the omelet- regardless of ingredients- should look like once it is folded and cut in half!
I hope this is eggs-actly what you were searching for!
