Mastering the basics – the perfect omelett

Jeffrey Saad on How to Make a Perfect Omlette

No matter how gourmet or exotic my cooking gets nothing inspires me more than mastering the basics. The egg is not exception to that rule. The incredible egg is nutritious, delicious and goes with everything. Once you have mastered the basics your creativity is the only limit!

Per omelet:

3 Lg Eggs

3 TB Water

Pinch salt

1 Tsp butter

1/3 C grated cheese of choice (room temperature for quick melting)

Fillings of choice

Whisk the eggs, water and salt together until fully combined and slightly frothy.

In a medium size non-stick pan over medium heat melt the butter.

Pour in the egg mixture. Allow the egg to set for about 20 seconds and then start “painting” the bottom of the pan as you do for a scramble. The difference is that you are tilting the pan and replacing the holes you create with more egg to maintain a flat layer of cooked egg. Once the egg is fully cooked but with a slight shine turn off the heat (to avoid overcooking the egg). Spread the cheese evenly across the egg. Place your fillings on one side and then using your spatula fold the un-filled side on top of the fillings. Turn upside down onto a plate and enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!