For those who know me and this blog, you will have heard of my love of eggs. This is my method of making an omelette, which I do often.
(I realise I don’t have a list of ingredients. This is because this isn’t a recipe recipe, it’s simply me telling you in detail of my omelette endeavors.)
1. Wilt spinach leaves
I really like the taste of spinach leaves that have been cooked in butter (and wilted) in a frying pan. I just cook them on high, and it only takes a few minutes. If I added them at the same time as the omelette mixture, they wouldn’t have the same vibe.
Once they look deliciously shrunken size (you chuck a massive handful of spinach leaves in the pan but once they’ve wilted it looks like you’ve got a teaspoon of spinach leaves), I put them on my plate where they sit patiently while we start on the omelette itself.
2. Mix eggs
Which is basically two eggs (or three if you’re feeling daring) with a bit of milk, salt, and pepper. Don’t add the spinach leaves to this. I also don’t add the cheese yet. Stir with a fork so the yolks and whites combine in happiness.
Put this mix into a frying pan (still on high) and chill for a little bit. This is where I would cut some cheese (yes, cut not grate. I’ll get to this later) and/or start cooking some toast if I so desire.
3. Cooking the omelette
Once the bottom of the omelette has cooked a liiiittttttle bit, I lift up one side of the pan so that the runny-top-layer of egg slides down to the other end of the pan, the half that’s furthest away from me. I keep doing this until one half of the omelette looks more cooked than the other. The side that’s furthest away from me is cooked on the bottom but still runnier on the top.
4. Add others
Once the omelette looks nearly, nearly cooked, I add my wilted spinach and cheese onto the side of the omelette that’s still a bit runny. This is the side that’s furthest away from me.
On a cheesy note…
I like cutting a few slices of cheese instead of grating it. This is a) quicker and b) means when I eat it, I get gooey pockets of melted cheese, and I prefer clumps of cheese to small amounts all the way through. It also feels less greasy.
Back to the omelette…
I’ll leave it cooking for a few moments longer (basically at your own discretion depending on what looks good to you. Let’s be honest; the timing varies every time I make an omelette)
5. Flip omelette
I say flip, but I don’t actually flip it. Instead, I get a spatula and carefully fold over the side that’s closest to me (there should be no extra ingredients on this half) and place it on top of the other side. The omelette has now been folded in half, with all our spinach and cheese tucked away inside. (Like a little present.) The omelette is now shaped like a crescent. Sometimes. Sometimes it breaks and becomes piles of egg randomly scattered in the pan. But I like to think that more often than note, my omelette looks like a crescent.
6. Turn off heat
This is the end! I turn off the heat, and slide the omelette onto my plate. I then eat it and it’s very satisfying.
I also like adding tomatoes, so when I do, I start cooking them before the spinach because they take longer to shrivel – I mean, cook. Once they look nearly done, I’ll add the spinach and they can finish cooking together.
Back to the blog…
Go and enjoy an omelette (you know you want to),