Most of my posts around here are lunch and dinner types. That’s not because I don’t adore breakfast, but usually I don’t have the time or desire to make anything other than a bagel or cereal in the morning. But this morning was different- a rainy day meant that I slept in, and when I got up, I decided I wanted an omelette.

I post my omelette method not because I think it’s the best (I’m sure it’s not) or because I want to brag, but because it seems to me like I’ve had a few different discussions with people who are just intimidated by omelettes. They aren’t that hard, I promise! And, I figure, if you mess up and everything falls out, then you end up with big scramble that will still be tasty (trust me, I’ve ended up eating a failed omelette a few times!).

First, a note about eggs: I am a vegetarian, but when I made the switch (almost three years ago now! Yikes!) I thought long and hard about dairy products. In the end, I felt ok with eating animal by-products like milk and eggs, although I made the choice to be more responsible with those choices. I buy both organic milk and eggs (those are the two things in my shopping cart that are ALWAYS, ALWAYS organic). Not only do they taste better, but I feel better about buying them. I like Eggland’s Best Cage Free Eggs (vegetarian fed, too!). They are a little pricey (ok, a lot- they’re nearly $4 a dozen!), but I don’t eat eggs too often so I don’t mind spending it. Since the eggs really are the star of the omelette show, I like to begin with good ones.

Onward to the omelette!

Leigh’s Lazy Morning Omelette

(for one)

  • 2 large eggs

    Looks good to me.

  • splash milk
  • dash garlic powder
  • olive oil (vegetable oil will work too)
  • Fillings of your choice- I used spinach, red onion and feta cheese today.

First, chose a SMALL frying pan and drizzle some oil on the surface if it’s not non-stick. Make sure you use the right size pan, otherwise your omelette will be doomed. Put it over medium heat while you prepare the eggs and fillings.

Crack your eggs into a small bowl, and add a splash of milk and garlic powder (I always do this when scrambling eggs). Beat the eggs until the texture is even and everything is mixed well. Cut up any veggies, cheese, or meat fillings you want to use, and make sure it’s ready for you when you need it.

Step 1

Step 1

Pour the eggs into the pan. Let the bottom get solid, then add your toppings on one side of the omelette. Move the pan around so the uncooked egg on top can distribute and cook. Once most of the liquid-y egg is gone, it’s time for the scary part- the flip!

Get a big spatula, maybe even two if that makes you more comfortable. I couldn’t get a picture of this part because it’s pretty much impossible to fold an omelette while photographing it.  Get your spatula(s) under the side of the omelette with no filling. Make sure it’s not sticking and you can lift it up easily. When you feel like you’ve got control over it, just fold it over the side with toppings. It’s not scary- just do it quickly and smoothly. Mine was a little messy today, and that’s fine- just push the eggs back together. And, remember, if you mess up and everything falls out, you’ve still got a really tasty breakfast scramble on your hands.

Step 2: THE FLIP

Let your omelette continue to cook for bit more. Then, when you’re ready, flip the whole thing on to the other side. This should be easy, because it’s more solid, but if some egg or filling falls out, just smush it back in- no one’s gonna notice, I promise you.

After the egg is cooked to your satisfaction, remove it from the pan, and voila- delicious, easy omelette! If you don’t get it right the first time, don’t worry. The flipping motion with the spatula may take some practice, but it’s really all about confidence. Once you feel comfortable doing it, you will have so much fun coming up with tasty filling combinations and impressing people with your kick-ass omelette making skills (There’s something really dramatic about omelette making).

Now aren’t you impressed with your omelette-making self? Enjoy!

Leigh