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Jill is a Mom, wife, teacher, artist, creative genius, and writer. She works everyday on her blog at SimpleDailyRecipes.com. When she's not home schooling her kids or writing for her blog, Jill likes dancing to Brazilian Jazz while cooking up something good in the kitchen.

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I Make Great Looking Omelets - NOT

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When your omelet doesn’t work out right, COVER IT WITH CHEESE, season with salt & pepper, then MOVE ON!

The other day, Kelly from Sass & Veracity cooked up a Spanish Tortilla and I was inspired.  Now, today’s recipe is only like hers in spirit.  I was only thinking of her the whole time I made it.  I will make her Spanish Tortilla, I WILL, I WILL.

Charlie and I really grooved on this Sunday morning breakfast.  He liked the potatoes and onions.  I liked the red bell peppers and potatoes.  In the end, it was SO good, we didn’t stop eating it until it was ALL GONE from the pan.
There went the Light & Easy breakfast idea.

HERE’S HOW YOU THREW THIS TOGETHER

• 1 small red potato, chopped into 1/2 inch cubes
• 1/4 cup yellow onion, chopped into 1/2 inch pieces
• 2 to 3 tablespoons red bell pepper, finely chopped
• 2 tablespoon oil
• 4 eggs, beaten with 4 tablespoons of milk
• salt & fresh ground pepper to taste
• shredded cheddar cheese, enough for topping

In a medium fry pan over medium heat, saute potatoes, onions and bell pepper in oil until potatoes are fork tender.  Pour egg mixture over veggies.  Stir the eggs around, allowing the wet egg to touch the pan and cook, but not so much that your “scrambling” the eggs.  As soon as you see the egg starting it set, start spreading and flattening out the egg across the pan evenly.  Top with shredded cheese, remove from heat.

You’re ready for breakfast!

There Are 3 Comments. Add Yours Too. »

1. 

   Comment by Tim Mead on 16 October 2008:

   I have a tip from a chef friend of mine that has helped me cook better, and more attractive omelets. If you care about looks, this might help you too. But only if your looking for that ‘half moon’ perfect omelet look.

   After you pour the egg in the pan, dont stir.

   Wait long enough o the bottom of the egg mixture to set, but not brown or burn.

   Then use your spatula to lift a section of the cooked egg up, and tilt the pan to cause the uncooked egg to flow under the cooked egg. Repeat this going around the pan until no more egg runs. At that point you can fold the omelet into the classic half moon, and cook - flipping often to avoid browning or burning, until the center is cooked to you desired consitancy.

   This works well for me, gives me that classic shape, and gives me a nice yellow (If I kept things moving right) egg-y looking outside.

   You can still top with the cheese as soon as you take it out of the pan, but I like to put in IN the omelet JUST before I fold it together.

   Yeah, its kinda fussy, but I am big on that classic look!

   tim
2. 

   Comment by Tim Mead on 16 October 2008:

   Should have mentioned (And didnt) that an omelet pan is a real help for this. It IS called an omelet pan for a reason!!

   tim
3. 

   Comment by Jill on 17 October 2008:

   Thank you, Tim! I get what you’re sayin’ and it sounds easy enough- I’ll give a shot next time I’m making breakfast.

   And there’s nothing wrong with fussy when it’s your thang.

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