Tuesday, May 18, 2010

How to Make the Perfect Omelet

For lunch today, I made my very favorite kind of egg white omelet: Parmesan Broccoli and Corn. This combination of flavors is divine!!! Trust me.

I wanted to give you some tips on how to make a great omelet.

First, I highly recommend using liquid egg whites. So much simpler.

These cost about $3.75. Significantly more than a dozen eggs, but they save so much time. Worth it.

I use frozen veggies, so I give them a quick nuke in the microwave to thaw.

Meanwhile, Get a medium pan, 6-8 inches(ish) across at the bottom. Spray with non-stick cooking spray and throw in your veggies.

The trick to a good flip is using a verrrrry thin layer of egg whites. Just enough to keep your veggies sticking together. It doesn't need to cover them entirely.

Sprinkle a bit of parmesan in for flavor.

Make sure you have your pan at just over medium heat. You don't want the eggs to cook too fast. They will burn!

You'll know your omelet is ready to fold when you start to see bubbles appear all over the omelet. If there's excess egg white still floating on the top, slide your spatula under one side and let the liquid flow beneath it.

The most important thing to remember about making the perfect fold is that it doesn't have to be perfect!

Slide your spatula under one side. I like to scoot the whole omelet to that edge, so that I can tip the pan toward the fold. Then, just... fold!

After the flip, turn your heat down to low, so the inside of the omelet can continue to cook without fear of the whole thing burning.

Not so perfect, but tasty is perfect enough for me.

**Silly Survey**

How do you take your eggs?
Do you eat the yolks?
Have you jumped on the whole egg whites in your oatmeal bandwagon?

1 comment:

  1. beautiful omelet! my hubby made me one last night - it was delicious! b/c i have borderline high cholesterol, i don't go overboard on the yolks. sometimes i will just eat them (like i did yesterday) but when i eat out i usually don't, since they end up using like 4 eggs in them!


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