Ingredients:
2-3 large eggs
2 tablespoons cold water
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, plus (optional) 1 teaspoon soft butter at room temperature
1 tablespoon finely chopped fresh parsley, tarragon, chives, lemon thyme and/or savory (optional)
4-5 tablespoons warm or room temperature filling (optional)
Directions:
1. Combine the eggs, water, salt to taste and a grinding of pepper in a medium bowl and gently whisk or beat with a fork just until blended.
2. Heat a medium nonstick skillet with low, sloping sides over medium heat for 2 minutes. Add the 1 tablespoon butter—it should sizzle—and swirl to coat the pan. When the butter stops sizzling, pour the egg mixture into the center of the pan, reduce the heat to low, and cook until the bottom is set, about 10 seconds. Using a heat proof rubber spatula or wooden spoon, pull the set eggs at the edges of the pan toward the center allowing the unset eggs to run from the center to the sides. Adjust the heat, if necessary, so the bottom doesn't brown. Continue cooking until the eggs are soft set—just a thin layer of unset moist egg should be visible on the top of the omelet—adjusting the heat if necessary so the bottom doesn't brown. The total cooking time should be less than 2 minutes.
3. If adding herbs and/or filling, do so now: Slide the pan off the heat and sprinkle the herbs over the surface of the omelet, or spoon the filling over the omelet surface closest to the handle. Using a spatula fold the third of the omelet closest to the handle over the center third. Then, holding the pan by the handle, tilt it so that the omelet rolls out of the pan and onto a plate seam side down. Serve at once topped with the 1 teaspoon butter, if using.
5 Suggested Omelet Fillings:
1. 4 ounces broccoli rabe, spinach, Swiss chard or other greens sautéed in olive oil with garlic. Topped with Parmesan cheese.
2. 1-2 slices bacon, crisp cooked and crumbled, ½ cup diced avocado, ¼ cup diced Brie cheese
3. 1 tablespoon sour cream, 1 tablespoon salmon caviar, 2 teaspoons chopped fresh dill
4. 2 tablespoons prepared chutney and 2 tablespoons sour cream
5. ¾ cup lightly packed chopped spinach leaves sautéed in olive oil with garlic until wilted, ¼ cup chopped tomato, 1 tablespoon fresh dill and 2 tablespoons crumbled feta
2-3 large eggs
2 tablespoons cold water
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, plus (optional) 1 teaspoon soft butter at room temperature
1 tablespoon finely chopped fresh parsley, tarragon, chives, lemon thyme and/or savory (optional)
4-5 tablespoons warm or room temperature filling (optional)
Directions:
1. Combine the eggs, water, salt to taste and a grinding of pepper in a medium bowl and gently whisk or beat with a fork just until blended.
2. Heat a medium nonstick skillet with low, sloping sides over medium heat for 2 minutes. Add the 1 tablespoon butter—it should sizzle—and swirl to coat the pan. When the butter stops sizzling, pour the egg mixture into the center of the pan, reduce the heat to low, and cook until the bottom is set, about 10 seconds. Using a heat proof rubber spatula or wooden spoon, pull the set eggs at the edges of the pan toward the center allowing the unset eggs to run from the center to the sides. Adjust the heat, if necessary, so the bottom doesn't brown. Continue cooking until the eggs are soft set—just a thin layer of unset moist egg should be visible on the top of the omelet—adjusting the heat if necessary so the bottom doesn't brown. The total cooking time should be less than 2 minutes.
3. If adding herbs and/or filling, do so now: Slide the pan off the heat and sprinkle the herbs over the surface of the omelet, or spoon the filling over the omelet surface closest to the handle. Using a spatula fold the third of the omelet closest to the handle over the center third. Then, holding the pan by the handle, tilt it so that the omelet rolls out of the pan and onto a plate seam side down. Serve at once topped with the 1 teaspoon butter, if using.
5 Suggested Omelet Fillings:
1. 4 ounces broccoli rabe, spinach, Swiss chard or other greens sautéed in olive oil with garlic. Topped with Parmesan cheese.
2. 1-2 slices bacon, crisp cooked and crumbled, ½ cup diced avocado, ¼ cup diced Brie cheese
3. 1 tablespoon sour cream, 1 tablespoon salmon caviar, 2 teaspoons chopped fresh dill
4. 2 tablespoons prepared chutney and 2 tablespoons sour cream
5. ¾ cup lightly packed chopped spinach leaves sautéed in olive oil with garlic until wilted, ¼ cup chopped tomato, 1 tablespoon fresh dill and 2 tablespoons crumbled feta
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