Omelets are delicious for breakfast with croissants, jam, sausage and perhaps a mimosa on special occasions. Dress them up with French bread, butter, fruit salad, and iced tea for a refreshing lunch. And nothing is better on a hot summer night than an omelet with sautéed broccoli, sliced tomato, and a cool glass of white wine. Give them a try and then tell me which one is your favorite.
A perfect omelet
- 1½ tbsp. butter
- 2 tbsp. onion, coarsely chopped
- 2 large eggs
- Freshly ground pepper to taste
- Pinch of ground thyme
- Small handful extra sharp cheddar cheese, shredded
- Small handful aged Swiss cheese, shredded
- Chives or parsley, optional
Preheat oven to 220°F.
Use an 8-inch, non-stick skillet, to melt butter over medium heat. Add onion and sauté until translucent. Shuffle the pan often so the onion doesn’t burn
Turn the heat to almost medium-high. Whisk together eggs, pepper, and thyme, then pour into the hot pan. Gently swirl the pan to prevent the eggs from sticking. As they set, carefully lift the edges to allow raw egg to flow onto the hot pan.
Sprinkle the cheeses evenly across the eggs. Flip one side of the omelet over the other to make a half-moon. Slide onto a plate and set in the oven while you prepare more omelets.
The finished omelet will be a nice yellow color with the cheese melted. Sometimes they will have browned a bit. Don’t worry; this does not affect the delicate taste. Sprinkle with the chives or parsley and serve.
An added treat is a handful of chopped ham strewn across the egg mixture right before you sprinkle on the cheese.
May you enjoy all the days of your life around a well laden table!
Sloane
