In middle school Home Ec, in addition to scones and boxer shorts, we learned how to make omelettes. This, like the scones, is something that has stuck with me since then, and I’ve made so many omelettes following this method that I can now do it one-handed while taking pictures ;). Obviously this is great for breakfast, but it also makes a nice lunch or quick dinner when the fridge is bare (I ate a lot of omelettes in university!). Asparagus and bacon is what I happened to have on hand, but use whatever you want as a filling – sautéed mushrooms are really good. The only thing that you absolutely must have is cheese – at least in my opinion. Eggs and cheese just go so well together!
The secret to a fluffy omelette (according to my Home Ec teacher, anyway) is adding a bit of water to the eggs. As the eggs cook, the water turns to steam, causing the eggs to puff up. It’s important to have a hot, non-stick pan (well pre-heated over medium to medium-high heat, about 6 1/2 out of 10 if your stove dial has numbers) and to have all your ingredients ready and assembled, because the omelette cooks pretty fast. The ingredients in this recipe are simple and completely customizable: it’s the technique that really makes a good omelette. But if a bunch of 12 year old Home Ec students can do it, and I can do it with one hand while taking pictures, then no one has anything to worry about 😉
Asparagus and Bacon Omelette
Preheat an 8-inch, heavy non-stick skillet over medium to medium-high heat.
With a fork, beat together:
1 tbsp water
salt and pepper
Have your filling ingredients ready to go:
a handful of grated cheese
3 spears of asparagus, trimmed and cut into 1 inch pieces, lightly steamed
a handful of chopped crispy bacon
Add about 1 tsp of butter to the skillet and swirl it around. It should be foamy and may turn a little bit brown. Immediately pour in the eggs. When they start to set around the edges, use a spatula to pull the cooked egg towards the middle, tilting the pan so that the runny uncooked egg flows onto the surface of the pan you’ve just uncovered. Continue until the egg is mostly cooked with just a little bit of unset egg on top. Sprinkle the whole surface with cheese, then add your filling to half of the omelette, opposite the handle (this is important!). The eggs should be mostly set by now, so remove the pan from the heat. Loosen the edges of the omelette with the spatula, then tilt the pan and gently shake the omelette towards the side of the pan opposite the handle, so that the filling is sitting near the edge of the pan. Use the spatula to fold the unfilled side of the omelette over the filling. The omelette should now be resting on the edge of the pan. Slide it out onto a plate and dig in!