(How to) The Perfect Omelette w/Spinach & Sun Dried Tomatoes

Sometimes the most simple, everyday dishes are secretly complex works of art, albeit culinarily. Take omelettes for example.  Omelettes are one of the most versatile, impressionable breakfast foods that we cook–they can be flavored for every palette–but are frequently the most ill-prepared.

Why?

Well, perhaps it’s because it’s easy to create a slapped together job and call it an omelette.  Throw some scrambled eggs in a pan with some filling ingredients and then flip the dish in half when the egg is done, yes?

Well…sort of.

The fact is, making an omelette the right way is a bit of a work of art.  The pan must be just the right temperature (pretty hot so that you can make it quickly) and the ingredients should be pre-cooked, not cooked alongside the eggs.

Getting your timing right leads to an egg that is well-done, but seemingly fluffy, and a cheesy filling that is warm and flavorful.

Because there is an art to omelette making, I would like to give a detailed account of the speed, temperature, and pace at which this breakfast item should be made.  Read over the following ingredients and instructions slowly for the how to hone a perfect omelette.

(How to) The Perfect Omelette w/Spinach & Sun Dried Tomatoes

I’ve developed this recipe after many tried attempts at perfecting the omelette–you want the egg to be fluffy, but the inside to be cooked.  Nothing is worse than a dry, over-cooked omelette that has very little flavor.  Try these tips/techniques for an easy, satisfying omelette.

Ingredients:

* 2 eggs, beaten

* 1/4 cup spinach, washed and set aside

* 1/4 cup sun dried tomatoes, chopped

*Salt & pepper, to taste

* 1/4 cup cheese, shredded (I use sharp)

* olive oil to coat pan

SPECIAL EQUIPMENT NEEDED:

* A non-stick skillet meant for an omelette pan

1.) Prepare all ingredients ahead of time and set aside to reserve.  Warm a small skillet (one meant for an omelette) and add a tablespoon of olive oil.  Allow oil to warm (about 1 minute on medium-high).

2.) Add spinach and sun dried tomatoes.  Coat in olive oil and season lightly with salt and pepper.  Allow to cook down and roast for 2-3 minutes on medium heat.

3.) Take beaten eggs and pour over spinach and sun dried tomatoes.  Allow to cook for 1 minute.

4.) Using your spatula, push the sides of the omelette towards the inside and tilt the pan so that any uncooked egg can run to the open pan.  Repeat all around the pan so that you cook as much egg as possible.  Cook for 30 seconds to 1 minute, or until egg is mostly done.

5.) Sprinkle with salt, pepper, and cheese.  Lift one half of omelette up and press down against the other half of the omelette.   Remove from heat and plate.

Enjoy! Makes 1 serving.

–Helana Brigman

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