I’ve never liked omelets. In theory, they have all the right things going for them: eggs, vegetables, and cheese all gathered together in a warm soft pocket…what could be bad? But, they never delivered. This week I found out why. Too many eggs!
I was minding my own business, innocently reading Twelve Recipes by Cal Peternell, when I stumbled upon the following mind-blowing sentence, “I’d rather eat a hat trick of one-egg omelets than a three-egger any day: The fluffiness of all that egg, lauded in some quarters, has no quarter in my kitchen.” Ding, ding, ding! He described my experience with omelets to a “T”. I didn’t know that my hang-up with omelets was the overly abundant eggy-ness.
There was only one thing to do. Test Cal’s omelet recipe to see if it would cure my omelet woes.
- ONE Egg
- 1 Tablespoon water
- ½ Tablespoon butter
- Salt & pepper to taste
- Filling ideas: mushrooms, onions, broccoli, tomato, swiss chard; basically any vegetable you like, in any combination you like, will be great. Cheeses I love in omelets: Mozzarella, Muenster, Jarlsberg, Swiss, and Goat Cheese.
- Heat a cast iron skillet on medium heat.
- Crack one egg into a bowl large enough to allow you to whisk rapidly.
- Add 1 tablespoon cold water to the egg.
- Add a pinch of salt and pepper.
- Beat vigorously with a whisk until the egg is foamy.
- Add ½ tablespoon of butter to the pan and let it melt until it starts to foam.
- Once the butter is foaming, pour in your egg.
- Distribute the egg evenly over the surface of the pan by tilting the pan slightly.
- Cook on medium heat until the liquidy egg starts to stiffen.
- Pour filling ingredients onto one half of the egg
- GENTLY slide your spatula under the other egg half and flip it over the top of your filling ingredients.
- Reduce heat to low, and cover pan.
- Cook for another 5 - 6 minutes or until all the ingredients are fused together, cheese is melted, and the egg is not at all liquidy.
- GENTLY guide your egg out of your skillet onto your plate. I used two spatula to prevent it from falling apart.
RESULTS: Total success! These crepe-like omelets are a perfect balance of filling and egg. In the past, after two bites of a three egg omelet I was ready to throw in the towel. Too rich, too filling, too much EGG! But these one-eggers are everything I always imagined an omelet could be. Deeeelicious! Thank you, Cal.
Omelet for dinner? Just add some crunchy whole grain bruschetta.
I love this omelet! You’re right about omelets being too egg-y! What a great idea – and if the one you make omelets for really wants a two-egg omelet, then make two omelets! That way you get more filling – which is my favorite part of an omelet anyway.
Yay! Thanks for letting me know you’ve been making these. I love hearing that people are following my recipes and enjoying them.