Of course, there is no such thing as “perfect,” only real. This is a real story on how I finally mastered making a really good omelet in an imperfect pan until I got my 8″ T-fal skillet!!
A busy work week had ended. Saturday morning seemed like a great time to surprise hubby with breakfast in bed! I was off to the kitchen to fire up the coffee pot and make the perfect omelette with his favorite filling- chili. Everything was wonderful, including the garnish on the plate. When I served it, he smiled and said, “you knew I like pepper!”
“yeah,” I said, “give me a minute….I forgot the toast.”
“whoa,” I thought, “do I know that? when did this start? did I even add pepper?! omg, it’s not pepper! curse you, cheap and chipping grocery store pan!” So, I chose the quickest fix possible- I lined the pan with foil & whipped 2 more eggs with cream of course, melted new butter… (re- purposed the same chili filing with cheese,) but this time, seasoned the omelet with pepper!
So, we attempted breakfast again. All was well until he asked about that toast. Ha ha, it was toasted right where I put it (and forgot about it) in the toaster.
The Perfect Omelet
- 1/2 TBS butter
- 2 lg. eggs
- 1 tsp, half & half cream
- 2 TBS already prepared taco meat or chili
- 1 TBS shredded cheddar cheese
- Melt butter in 8-inch pan heated on level 2
- Beat eggs with cream and add to heated pan then cover.
- Wait three to four minutes until omelette base has formed.
- Put 2 tablespoons of filling on one side, sprinkle 1 TBS of cheese on top of filling,
- Fold over empty side and lightly press down with spatula. Wait 1 minute for cheese to adhere to top half.