Denver Omelette (or is it Omelet :))
I have a bit of a love hate relationship with omelettes, but over time, I have discovered some tips which made a huge difference for me. The other weekend, I had the exact ingredients to make a Denver Omelette, so decided to go for it. My love hate stems from the fact that I feel like they can be bland, and that I can never flip them nicely (or cook them thoroughly if I opt for the fold over method).
There are definitely a few different schools of thought about what constitutes a good omelette, but I have noted a few tips here that I recommend sticking to so that you end up with a fluffy, light and flavorful omelette:
- Season the eggs well with salt, pepper, and some herbs like chives, parsley and spring onion. Do this right before you cook them – don’t leave seasoned eggs sitting around.
- Don’t add milk or water to the eggs.
- Give the eggs a good beating until they are a bit frothy.
- Move the egg around while its cooking, and lift up the edges of the cooked part to allow the still runny egg to get in contact with the hot pan.
- Cook your fillings before putting them in the omelette, especially if they have a lot of moisture in them.
You Will Need
8” skillet or frying pan
Salt & pepper
1 tsp butter for cooking
Diced chives and/or spring onion
1 tbsp diced ham
1 tbsp diced onion
1 tbsp diced bell pepper
¼ cup of grated cheese
How To Make
- Put half of the butter in your pan, and fry the onion, bell pepper and ham over medium-high heat until it is softened. There are two ways to incorporate these fillings into your omelette - you can either put them in the middle of the fold over, or have them mixed into the egg as it cooks. If you like your toppings in the middle of the fold over, then remove them from the pan and set aside while you cook the egg. If you want them incorporated into the egg, then leave them in the pan.
- Beat the eggs with a fork or whisk until they are a bit frothy. Season with salt, pepper and herbs (chives and/or spring onion) just before you cook them.
- Add the other ½ tsp of butter, and let the pan heat to medium before you pour in the eggs.
- Move the eggs gently (don't stir) and tilt the pan back and forth a bit so the runny egg can get between the cracks to find a hot spot. During this part, make sure you maintain the integrity of the cooked egg in one flat piece, so that you don’t end up with scrambled eggs.
- If you removed the fillings from the pan, when the egg is almost cooked, add them on top of the egg. Sprinkle with grated cheese, and cover for a minute or so to let the cheese melt. If you left the ingredients in the pan and added the egg over them, then you will just add the cheese at this stage.
- Fold in half, and slide the entire omelette out of the pan and onto your plate.
- If you have a hard time getting the top of the omelette to cook, you can put it under the broiler for a minute or two as long as your pan (and handle) are oven-safe.