Omelets: Perfection is in the Eye of the Beholder (or Taster)

Scanning cookbooks or browsing the web, you find scores of differing opinions about how to cook the perfect omelet—everything from medium heat to high heat, slowly, quickly, non-stick pan, or specialized omelet pan. Regardless the technique you choose, practice will be your greatest teacher.  For a little fun, I included an instructional video by Julia Child because her straightforward style makes me smile (especially the way she chucks the specialized omelet pan under the table).

Though non-stick pans are often recommended for omelets, I use cast iron since we stopped using non-stick years ago.  Plain eggs have never been my favorite, so I fold savory ingredients inside the eggs and add fresh on top.  Of course, the beauty of omelets is their versatility, substitutions are as simple as choosing what you like. This recipe is one of our favorites—fluffy eggs folded over spinach, mushrooms, cheese, onion, and garlic, with a garnish of fresh avocado, tomato, basil, and feta. Practice, be creative with ingredients and enjoy omelets for breakfast, lunch, or dinner.

Spinach-Mushroom Omelet with Avocado, Tomato, Basil, & Feta

Serves: 2
3      whole  eggs
1       pinch  sea salt
1       pinch  black pepper — freshly ground
1       tablespoon  milk
2      tablespoons  butter
1       whole  green onion — green and white part
1       clove  garlic — minced
5       large  mushroom — sliced thick
2       handfuls  fresh spinach
1/3   cup  cheese — any favorite that will melt
Garnish:
1/2    whole  avocado — sliced
1        whole  Roma tomato — seeded and chopped
3        large  basil leaves — chiffonade
2        tablespoons  feta cheese

In a skillet over medium heat, melt 1 tablespoon butter. Add onion and garlic and cook until softened.  Add mushrooms and cook until mushrooms release their juices. Add two large handfuls of spinach and stir while cooking until spinach is just wilted. Remove from pan and set aside on a plate until ready to fill the omelet.

Add a tablespoon of butter to skillet over medium heat and swirl so that melted butter covers the pan. Whisk eggs, milk, salt and pepper together until a little foamy.

Pour the egg mixture into the pan and lightly scramble it with the back of a fork or rubber spatula for 30-40 seconds. When eggs begin to set, stop stirring. Spread the omelet into an even layer and allow cooking for another 30 seconds. Gently test the edges of the eggs with a spatula and work to get them to release from the pan.

Once the eggs are nearly set, but not firm, remove pan from heat. Add the cheese and spinach-mushroom mixture to one side. Gently slide a spatula under the opposite side and fold over the filling. Cover with a lid and allow to set for 1-2 minutes to melt the cheese.

Transfer to a plate and garnish with slices of avocado, fresh tomatoes, basil, and feta.

Notes: Eggs cook quickly, it is important to have all ingredients prepped before beginning cooking the eggs.

Cut vegetables work best in omelets when lightly cooked before filling the omelet so the vegetables can release some of their moisture. Otherwise, the omelet can become soggy. 

To preserve a cut avocado, leave the peel and the pit in tact on the part saved. Place the unused portion in a resealable bag with a squeeze of lime or lemon juice to keep the avocado from turning brown. Use within 1-2 days for best results.

Shared on the following Blog Hops:
Real Food Whole Health Traditional Tuesdays
SS & GF Lightly Indulgent Tuesday
Hearth & Soul Blog Hop
Fresh Bites Friday
Girlichef for EKat’s Kitchen Friday Potlock
The Healthy Home Economist Monday Mania

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7 Responses to Omelets: Perfection is in the Eye of the Beholder (or Taster)

  1. Colleen July 11, 2011 at 1:56 pm #

    I’ve got to be honest, I’m not much of an egg eater, but that omelet looks amazing! I love the avocado in it.

  2. rsmacaalay July 13, 2011 at 1:43 am #

    Thats one pretty omellete

  3. greenbusinessonly July 13, 2011 at 7:34 am #

    It is really great to read such a refreshing and beautiful post.I liked all of it.You are awesome. An omelet can be such beautiful at look as well as for eat.

  4. Rachel @ day2day joys July 13, 2011 at 11:51 am #

    I agree with greenbusiness only! You make me what to go out and try this!

  5. Swathi July 13, 2011 at 7:42 pm #

    I love omelets, this one includes veggies is nice addition to my recipe. Thanks for sharing with Hearth and soul hop.

  6. Heather @girlichef July 17, 2011 at 7:36 am #

    I love that Julia video…classic :) And I love omelets…I love their versatility and that you can make one to suit pretty much anybody!

  7. Rug Cleaning Los Angeles August 24, 2011 at 2:05 pm #

    What a great dish! I love omelettes… and I’ve actually never had one with avocado before. My boyfriend will really enjoy it when I make these :D

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