Food for Thought

My son recently summoned me to a little culinary challenge.  To make the perfect omelet.  Or should I say, with my fake, Monty Python French accent, "Zee purfect ohmlet.  Oui, oui."

Fortunately, the omelet turned out better than that last line. :)

I experimented with my technique a few times, until Aaron declared, "You should put this on your blog.  I don't like it,  I LOVE it!" (My kids' new favorite catch-phrase!)

With that stamp of approval, I give to you:

The Kellum Omelet
(Tasted, tested and endorsed by my boy.)

2 eggs
2 T. cheddar, shredded
Salt & Pepper, to taste
Smidgen of butter

Whatever you want on the inside:
Onion
Zucchini
Peppers
Mushrooms
Tomatoes
Lunch Meat
Cheese (shredded cheddar, swiss, jack or feta)
etc., etc., etc.,

When using veggies, I like to saute them first.  Dice the vegetables into small pieces and toss them in the skillet with a little butter, salt and pepper until toasted.  Set these aside in a small bowl before proceeding with the egg portion of the dish.

Set the saute pan to medium heat and add a smidgen of butter.  When the butter is melted, swirl it around the pan to get a thoroughly coated surface.  In a small bowl, beat the eggs and add just a teaspoon of water.  The water will help the eggs from drying out when you are cooking them.  Add half the cheddar cheese to the eggs and mix well.

Pour the egg mixture into the pan and turn the pan from side to side to make sure the egg completely covers the bottom of the pan.  You may also want to use a rubber spatula to evenly disperse the cheese.  Then don't touch it again!

Let the egg cook for about 1-2 minutes until the edges are set and the egg has poofed up a bit.  Sprinkle  filling along one half of the egg and top with the remaining cheese.

Slide the rubber spatula along the edge of the egg that doesn't have the filling and gently fold this over the top, creating your typical moon-shaped omelet.  Let this sit for one minute and then gently turn it over with a pancake turner.  Cook for one more minute.  Sprinkle with coarse salt and fresh ground pepper and serve.  Voila!

This has been a fun way to freshen up our egg breakfasts.  A little something different than regular ol' scrambled and sunny-side up ... and if you fill it with veggies, you end up with a great start to your day!

Easy-Peasy Omelet