The famous omelette, seems so simple when watching a pro swirl around that lovely yellow yolk on a pan… there is certainly a finesse to getting it just right each time. The fluffy, creamy results are an ideal outcome and so worth that extra attention to detail you add to make sure that baby stays whole and doesn’t turn into too-late-in-the-game scrambled eggs. Haven’t we all been there? Yeah… you know.
After much practice and finally finding a perfect pan to make my omelettes in, I can also swirl yolk around in slo-mo like a champ. And only make scrambled eggs when I mean it!
I love making omelettes on weekends. Any veggies I have leftover from all week that need to be used up = omelette filling. Done, it never disappoints. Adding in a little of your favorite spices definitely amps it up more too. So to re-cap, this breakfast is: HEALTHY, DELICIOUS, HELPS YOU NOT WASTE VEGETABLES andddddd is in the shape of a smile for crying out loud. Wining across the board with this one, guys.
So, here are my tips to get it juuuuusssstttt right:
- Always BEAT those eggs very well! I’ve seen some people add milk or water, but I usually don’t. If your beat it enough until it’s frothy… I don’t have a need to.
- Use BUTTER – I love using either coconut manna (butter) or grass-fed butter. I find that using oil makes it a little crispier than I like on the exterior.
- Make sure to TILT the pan when you’ve added your butter so it’s completely covered.
- If your filling involves crunchy veggies, I love to cook them just for a few minutes prior. I don’t care for crunchy fillings 🙂
- Use a silicon spatula if you have one, or something flexible!
- Be GENTLE, PATIENT and PRACTICE 🙂
*In my Latin inspired recipe below, I’m using cumin. My special tip here is to try cumin in your eggs… my Mom taught me this and it just tastes so good. I season the egg mixture with it most of the time. Cumin also aids in digestion and serves as an immunity defense against respiratory disorders and the common cold. Coupled with the protein from some fresh farm eggs and you’re on FIRE.
Oh and very importantly, find a great pan. I normally see non-stick Teflon skillets being used for this work, but it’s really not necessary and if you scrape that pan you’re ingesting who knows what. No thanks. As I’ve mentioned before, I stick to stainless steel or cast iron and have 1 non-stick to have on hand but thankfully isn’t made with teflon (always read and research!).
Stainless steel can be tricky for eggs but it’s certainly safe and works perfectly if you can get it right and invest in a high-quality product. Upon trying Wolf Gourmet’s new skillet, I fell in love. Game changer.
Firstly, it’s stunning. Oh HELLO you…
Secondly, it behaves like a non-stick with a little oil and a dream.
Thirdly, you can put it in THE OVEN.
YUP. THE OVEN. I had to put this to the test by making an omelet pizza/open-faced omelet as well… which means I could melt feta on top by using my broiler on low for just a couple of minutes:
OKAY, Sorry for that distraction, but isn’t it SWELL?
So now that I’ve gushed over this skillet and the lovely work of craftsmanship that it is, I have to share. WOLF Gourmet has so amazingly offered a giveaway of this 8.5” skillet which is a part of their new line. These stainless steel pots and pans are super versatile and high-performing. I’ve loved using every single piece. You can buy the whole line at Bloomingdales. And here’s how you can enter the giveaway*:
WOLF Gourmet 8.5″ Skillet Giveaway!
- Check out my Instagram post here.
- Like the photo and tag a friend you want to cook for!
- Follow both @foodbymars and @wolfgourmet on Instagram.
- I will DM the winner on April 12th, 2016! GOOD LUCK!
*To participate, you must be 18 years or older and reside in the 50 United States or D.C., Hamilton Beach is unable to ship to P.O. Boxes. This giveaway is open until Monday, April 11, 2016 at 11:59pm EST. One randomly selected winner will be chosen to win a Wolf Gourmet 8.5″ Skillet for one reader. The winner will be notified via e-mail and will have 48 hours to respond or a new winner will be selected.
Disclosure: I was not compensated to write this post. Wolf Gourmet is generously providing the Wolf Gourmet 8.5″ Skillet for one reader. My opinions are my own.
** A special THANK YOU to Wolf Gourmet for selecting me to try their fabulous 10-piece set. So grateful and excited to have these amazing tools in my kitchen. **
Now onto the recipes…
WHIP IT REAL GOOD.
Leftover Veggie Latin Omelette
- 2 large eggs
- 1/2 cup chopped veggies: kale/spinach, bell pepper, shallots (whatever else you have on hand!)
- 1/4 tsp ground cumin
- 1 1/2 tsp coconut butter or grass-fed butter, divided
- salt, pepper to taste
- Chop up your vegetables and make sure they fit in your 1/2 cup (or are less), more than that might overwhelm the omelet – but you can make the excess and pour it over top if you’d like.
- Add 1/2 tsp butter to your skillet over medium heat and saute your vegetables first for approx. 5 mins or so just to soften up. If you like your veggies crunchy inside the omelet you can skip this step.
- Once veggies are to your liking, set aside while you get the eggs going. Scrape any bits stuck to the bottom or give it a once-over with a towel to make sure nothing is left on the pan that could burn. Turn the heat off.
- Beat two eggs very well until all yellow and creamy, even slightly frothy. Add cumin and mix gently.
- Then, add 1 tsp butter to the pan over medium-high heat and tilt the pan to make sure it’s thoroughly greased.
- Pour the egg mixture into the pan, you should see the edges start to cook immediately.
- With a silicone spatula, gently push the cooked perimeter inside so that the raw liquid can come out to the edge.
- Once the top surface of the egg is 98% cooked and firm, add in your cooked veggies to half of the omelet like I’ve shown above.
- Use your spatula to slide underneath the half without the filling and fold it over the side with the filling to make a half moon. Sprinkle a little sea salt and pepper over top, remove the heat and VOILA. Slide this off your pan and serve immediately.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!