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The mysterious omelet. Apparently Julia Child devoted ten pages to the description of making omelets. I've read accounts of omelet making that drove people mad trying to attain illusive omelet perfection - soft, creamy, buttery; cooked through, but without any brown spots. I've read still others where the first step is to get your "20 year old, perfectly seasoned omelet pan." I've seen ingredients for omelets that include water. Ones that say you must have room temperature eggs, cold unsalted butter, an aluminum skillet, perfect heat, stir with a fork, shake the pan back and forth, practice with beans in the skillet - I can see why people have gone crazy. Michael expressed interest in learning to make omelets after seeing the old episode of Julia Child's The French Chef on the subject - I guess 30 minutes is equal to about 10 pages. So I did some research, bought a decent omelet pan and let him loose in the kitchen over the past month. I'm sure this recipe has not attained perfection on the French scale, but I think he's developed his own quite tasty recipe. Because omelet making does take longer to describe than make, we've add a few videos - a first on Vegetarianized.com!
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Omelets (with video!)

March 14, 2010

30 min or less active, 30 min or less total, fall, gluten-free, main, spring, summer, winter

The mysterious omelet. Apparently Julia Child devoted ten pages to the description of making omelets. I've read accounts of omelet making that drove people mad trying to attain illusive omelet perfection - soft, creamy, buttery; cooked through, but without any brown spots. I've read still others where the first step is to get your "20 year old, perfectly seasoned omelet pan." I've seen ingredients for omelets that include water. Ones that say you must have room temperature eggs, cold unsalted butter, an aluminum skillet, perfect heat, stir with a fork, shake the pan back and forth, practice with beans in the skillet - I can see why people have gone crazy. Michael expressed interest in learning to make omelets after seeing the old episode of Julia Child's The French Chef on the subject - I guess 30 minutes is equal to about 10 pages. So I did some research, bought a decent omelet pan and let him loose in the kitchen over the past month. I'm sure this recipe has not attained perfection on the French scale, but I think he's developed his own quite tasty recipe. Because omelet making does take longer to describe than make, we've add a few videos - a first on Vegetarianized.com!
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Information

Servings: 1 (two egg omelet)
Time: 5 minutes active; about 15 minutes total
Price: about $0.50
Nutrition (per serving):
Calories: 250
Protein: 6g
Fat: 9.5g
Saturated fat: 9.5g
Carbohydrates: 1g
Fiber: 0g
Sodium: 65mg
Cholesterol: 245mg
High In:
Good Source:
Low In:

Ingredients

  • 2 large eggs, left at room temperature for 10 minutes
  • 1 tsp cool water
  • 1 Tbsp unsalted butter

Preparation

  1. Put dry omelet pan over medium heat.
  2. Meanwhile, whisk eggs together with any herbs, spices, SnP or other dry ingredients.
  3. When the pan is hot to the touch, add butter and melt.
  4. When foaming subsides, add the eggs. Quickly break up gently so all the liquid cooks. If you are adding any vegetables or cheese, add them here. Take care not to add more than 1/2 cup of ingredients or your eggs will not cook properly.For one version, I sauteed peas with butter, garlic, mint and parsley.
  5. As soon as the omelet begins to set, lift from heat and begin to jerk the pan back and forth - the eggs will begin to come away from the sides and curl over.This photo is terribly blurry from the jerking motion, but you can see how the omelet is curling up.
  6. Immediately bring a plate to the pan and slide the omelet on it, carefully folding the omelet on top of itself. Serve at once.

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