1/1 Photo of Three Egg Omelette
Sue Lau's Note:
Even if you know how to make an omelet with your eyes closed, try this! Tell me if it helps you refine your technique or if it is something you would also like to recommend to fledgling cooks out there. It is the classic omelet I learned early on, although organic was not a demand for me then as it is now.
My Private Note
Units: US | Metric
- 3 large free-range organic eggs, brought to room temperature
- 29.58 ml organic milk (a splash) or 29.58 ml organic half-and-half (a splash)
- 14.79 ml european butter (I like Italian from Parma myself)
- 0.25 ml unrefined sea salt
- 0.25 ml fresh ground black pepper
- 59.14 ml freshly grated sharp cheddar cheese (a handful)
- 1 half-moon slice colby cheese with jalapenos or 1 slice monterey jack pepper cheese
- chopped fresh chervil, chives (optional) or parsley (optional)
- 59.14 ml chopped pre-cooked meats and raw vegetables, brought to room temperature (other favorite ingredients) (optional)
- paprika (as desired) or hot sauce (as desired)
- 1Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
- 2When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
- 3Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
- 4Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
- 5As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
- 6Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
- 7Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
- 8If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
- 9Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
- 10Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.
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Nutritional Facts for Three Egg Omelette
Serving Size: 1 (238 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 454.0
- Calories from Fat 326
- Total Fat 36.3 g
- Saturated Fat 18.6 g
- Cholesterol 622.4 mg
- Sodium 1086.5 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.4 g
- Sugars 1.2 g
- Protein 27.1 g