Rather than post more protein waffles with blueberry sauce or one of my hughjass BBQ chicken salads that I ate today, I thought I would show my secret technique for the perfect looking omelet:
This is what I had for dinner. Nom, nom!
This is more of a technique than a recipe because you should feel free to do whatever you want in the middle. The only thing is that whatever you put in the middle should be cooked to doneness and heated up, since it doesn’t take long.
For this omelet, I used 1 whole egg plus 2 egg whites (liquid). I whisked them up and set aside while I sauteed my broccoli in some coconut oil. This is the pan I used, which is an 8 inch nonstick pan with a lid.
Brand is Wearever and I seriously love this pan. Cooked broccoli is set aside to the right, which I also did in this pan. I sprayed the pan with a bit of cooking spray. I would say a little over medium on the heat here (6 on my stove that goes to 10)
Then added the egg mixture:
I use a spatula to move the bottom of the eggs a little bit for maybe a minute. You don’t want to scramble them, but just push it around a bit since the middle is usually thicker than the edges.
It will look just like that. Now comes my secret technique!
Slap a lid on it! This will set the egg. Let it sit for a minute or two. This is why you don’t want the heat too high or you will burn the bottom. Now is the time to heat up any middle ingredient. Got leftover veggies? Pop them in the micro for 30 seconds to heat up. Same with cooked meat. My broccoli was already warm because I just cooked it.
Check the omelet and it will be puffed up a little and the top will just be set and not runny:
Now add whatever you want in the middle. I added my cooked broccoli and a chopped up laughing cow wedge. Feta is also a nice addition to this, btw.
Try to keep the filling over half of the omelet.
Slap the lid back on for a minute:
This will melt any cheese if you have it in there.
Uncover, then take your spatula and fold over the empty half of the omelet.
Key here – hold the omelet in place for 15 or 20 seconds to let it settle in place, otherwise it will flop back open.
Slide onto a plate and you have a picture perfect omelet!
It takes less than 10 minutes to have a purty omelet and a perfect way to use up bits of leftovers from the fridge. Yum!
Question: What do you stuff your omelets with?
YUM! Your omelettes always do look amazing 🙂
I usually stuff mine with some tomato, mushroom & spinach (all lightly cooked already) and a diced avocado.
Our omelets usually end up being scrambled eggs. LOL
We like cream cheese and smoked salmon in ours! YUM!
I use that same lid technique for a fried egg. That way I never have to flip it and the top of the egg sets!
I like omelets with any kind of veggies and CHEEEEESE 🙂
Almost anything can go into an omelet – I fix what I call clean-out-the-fridge eggs – anything that needs to go goes into the omelet. The omelet is one of the greatest inventions, ever!
for some reason i think i just commented on an old post….weird! well here is my comment again love how you showed us how to make the omelet. yours turns out perfect!
Thanks for the tips! I always screw up my omelets. I love onion, feta, and tomato ones…..yummy!
I’m one of the two people on the planet who doesn’t eat omelets. I don’t even add much of anything to my scrambled eggs, maybe some cheese, if I have it.
Shoot. Now I’m wanting some scrambled eggs. 🙂
Jummie! We put a lid on our eggs too, makes better eggs.
Yesterday we had an omelet filled with potatoes, onion, carrots and green pees, it was good!
WOW, that looks cool! I have not eaten omelets in a long long time but with your easy technique, I think I may just give it a try! Thx Lori once again!
Genius! You have to patent this 🙂
I love “breakfast” for dinner! Mr. Helen is my omelet maker. If I try this I’m not going to tell him I’ve learned how to do it. 😉
What an awesome reason you have given me to go out and buy a new pan with a lid! 🙂
I am cooking disabled and am sooooo glad you posted this! I don’t have this type of pan, but I think I can figure something out with what I’ve got going on.
The lid is a great tip. I’ve tried to make omeletes a few times, and we always end up having “scrambled eggs” instead. Thanks Lori! Have a great day.
YES! Thank you so much for posting this!!! I’ve tried making omelettes, but they always turn into scrambles, can’t wait to try again with your method 🙂
Question Lori. I see that you eat alot of Broccoli and I was wondering if it’s fresh or frozen?
Your omelette looks delish btw.
Oh, you noticed I eat a lot of broccoli? 😀
I buy frozen broccoli florets. Bird’s Eye Baby Broccoli florets. I get a pound or 2 a week.
I actually like it better than fresh – go figure.
You’ve inspired me to try to master the omelet!
That’s one pretty attractive omelet.
I stuff mine with asparagus, broccoli, grape tomatoes, sometimes hot peppers, and always feta cheese.