omelet

This is how to make an omelette recipe the easy way…it’s simple and cheap, and throwing in a few chopped herbs makes it super delicious –a fancy-pants omelette! Do you spell it omelet or omelette ? it’s a perfect egg dish for breakfast, brunch or a lazy man’s dinner. I like to use tarragon, parsley, and chives, but sage and basil are great choices, too.

Omelette Recipe Ingredients:

2 EGGS
1 Tbsp PARSLEY (chopped)
1 tsp CHIVES (chopped)
½ tsp TARRAGON (chopped)
¼ cup HAVARTI CHEESE (shredded)
BUTTER enough to cover the bottom of the pan
SALT and PEPPER to taste
—the cheese and herb measurements are
just suggestions…follow your heart.

Omelette Recipe Directions:

In a skillet, heat butter on medium heat. Check here for current pricing for a non-stick skillet on Amazon. Use enough butter to coat the bottom of the skillet. Medium is a good heat–not too hot, not too cold–enough to allow the eggs to cook and set without overcooking; an omelet should be soft, not crusty and overcooked–avoid too high a heat and browning the eggs!–that’s my preference of course, but give it a try. Don’t rush an omelet!–hell, it doesn’t take long anyway.

In a small bowl, crack two eggs. Add chopped herbs. I like to use tarragon, parsley, and chives, but sage and basil are great choices, too. Mix and match herbs and amounts and find your favorite combo. Adding fresh herbs to an omelet is great way to add flavor without adding complication to the omelet making process, which is especially nice if you’re making multiple omelets for hungry folks looking for breakfast.

Whisk the herbs and eggs together and pour into the skillet. Give the skillet a shake to spread the egg out.
And then leave it alone.
The eggs should cook gently.
Sprinkle salt and pepper to taste.
Let the eggs set and cook around the edges until the eggs move easily in the pan–this will take 1-2 minutes depending on how hot your skillet is.

Once the omelet can be moved easily, flip or turn the eggs over gently with a spatula. Immediately turn off the heat, the pan will be hot enough to finish off the omelet.

Add a little shredded cheese to one side and fold the eggs in half over the cheese, making a half moon. I prefer havarti cheese, but any creamy, easily meltable cheese will be ideal.
And that’s it–a super easy and delicious omelet!

Give this omelette recipe a try and let me know what you think, and bon appétit!

And for another eye-popping breakfast dish, try this Fancy-Pants Baked Eggs Recipe.

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–Chef Buck