I am now thinking that whatever comes out of our garden this year will be promptly stuffed into fluffy, golden eggs.
Recipe: Basic Fluffy Omelet
Note: I think the key to an easy-to-make omelet is a cast iron skillet. I don't like teflon because it is made non-stick by toxic chemicals, but a cast-iron skillet, properly cared for, makes even better eggs.
- 2-3 eggs, beaten
- 1/2 tablespoon cold butter, broken into small pieces + extra for the pan
- salt & pepper to taste
- fillings: cheese, bacon, ham, greens, asparagus, tomato, onion, or any other vegetable you have lying around.
- Place a 9" cast-iron skillet over medium-low heat and allow to heat up. Meanwhile crack your eggs into a small bowl and beat lightly. Add little bits of butter, salt and pepper to eggs, mix, and set aside.
- Prep your fillings: cook bacon pieces right in your warming skillet, chop veggies, grate or slice cheese, etc.
- Once the skillet is hot add about 1 tablespoon of butter, swirl, and add egg mixture. Allow to set 1-2 minutes. Now grab the handle of the skillet with a hot pad, tilt the handle up, and use a rubber spatula to gently push the edge of one side of the omelet towards the center a bit, allowing the runny egg to flow into its place. Repeat 2-3 more times on different sides.
- Once it looks fairly set and just a bit runny on top you can fill the omelet or if you're like me and don't enjoy runny omelets you can very carefully flip your eggs using a large spatula. Then fill one half, folding the other half over the top of the fillings.
- Remove from pan and season to taste as needed. Serve with a salad or other vegetable.