Perfect Omelets
Ingredients
- 3 large eggs, preferably room temperature
- Coarse salt and ground pepper
- 1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional)
- 1 tablespoon butter, plus more for serving
- 1/4 to 1/3 cup desired filling
Directions
- Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.
- Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
- Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).
- Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
- Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.
Tips and Tricks
1.Take eggs out of the refrigerator about 30 minutes before using, if possible.2. Have fillings at room temperature (or warmer); the omelet cooks so quickly that cold fillings won't warm through.
3. Incorporate lots of air during whisking for the fluffiest omelet, and whisk eggs again just before adding to skillet.
4. Fill, fold, and remove omelet from heat while eggs are still a bit soft (eggs will continue to cook a bit off heat).
5. Experiment with leftover vegetables and meats for filling.
Filling Ideas
Cooked Fillings: Onion or shallot, mushrooms, bell peppers, spinach (squeezed of excess moisture), diced turkey or ham, crumbled bacon, diced potatoes, chopped asparagus, shrimp or crabmeat.
No-Cook Fillings: Grated cheddar, Swiss, Monterey Jack, Gruyere, fontina, or Parmesan cheeses, small pieces of Brie or soft goat cheese, seeded and diced tomatoes, prepared salsa, chopped artichoke hearts (canned), diced avocado, smoked salmon.
Cooked Fillings: Onion or shallot, mushrooms, bell peppers, spinach (squeezed of excess moisture), diced turkey or ham, crumbled bacon, diced potatoes, chopped asparagus, shrimp or crabmeat.
No-Cook Fillings: Grated cheddar, Swiss, Monterey Jack, Gruyere, fontina, or Parmesan cheeses, small pieces of Brie or soft goat cheese, seeded and diced tomatoes, prepared salsa, chopped artichoke hearts (canned), diced avocado, smoked salmon.
