Perfecting an Omelet

It's 8 am on Monday morning which can only mean one thing, my husband is still in bed under the covers.  It might be the beginning of the work week but J isn't too concerned, he's not what you'd consider a morning person.

Things weren't always this way... before trading in my work wardrobe for yoga pants and mommyhood, J and I would carpool downtown together.  To beat the traffic we'd leave our suburban oasis around 6:30.  Those days are long gone and now sleeping till 8 or later has completely taken over.

Because J is usually rushed to get out the door, he rarely eats breakfast.  I'm certain he lives off caffeine until at least 11:30 before heading out to his lunch meetings.  This morning I decided to have a nice hot breakfast waiting for him when he came downstairs.  I'm sweet like that.  Omelets with my hubby = perfect Monday morning.  Love you J!

Basic Omelet 

2 large eggs
sea salt & pepper

chives for garnish

Preheat large non-stick skillet over medium-low heat.
Meanwhile, crack eggs into small bowl and season with salt & pepper, beat with a fork.
Add butter to skillet and let it melt, tilt pan to ensure butter is evenly distributed.  Once melted and bubbly, add in eggs.  Move pan to ensure eggs are evenly distributed same as you did for the butter.  Allow eggs to cook, and for bottom to set up.  Once eggs have firmed up with a little raw egg on top, use a spatula to ease the edges and then fold omelet in half.  Continue to cook till underside is golden and omelet is cooked through.
Slide onto warmed plate and garnish with chives.

Serves 1


Popular Posts