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!
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: