I am quite particular about making a good tasting and decent looking omelet.
I have tasted many omelets from different countries and restaurants. Each one is different and missing something to my taste. Maybe it’s not cooked with real butter or the eggs aren’t fresh. Many commercial outlets use commercial pre-prepared egg mix. And often the eggs are overcooked and too dry.
I started making omelets at least two or three times a week, and after numerous trials perfected a way we love!
Two things are important when making a good omelet. First, use a non-stick pan. And second, control the heat at different stages while cooking. It’s not rocket science, you just need to pay attention and it will come naturally when you get used to it.
You may also use any leftover meat or seafood to make this omelet. Just chop up the meat or seafood and use it in place of the ground pork. Here is how I make our favorite omelet.
- 5 fresh farm eggs, beaten
- 1 tablespoon heavy whipping cream
- 2 + 1 tablespoons butter
- ½ cup red onion, sliced
- 1 cup of ground pork
- ¼ cup tomatoes cut into bite size
- 1 teaspoon Italian herbs
- Pinch of salt
- Pinch of black ground pepper
- ½ cup sharp cheddar cheese, grated
- In a bowl, beat eggs with heavy cream. Melt 2 tablespoons butter in an 11” non-stick pan. Sauté onion till it’s soft. Add ground pork and sauté until almost cooked. Add tomatoes. Sprinkle Italian herbs, salt and pepper. Stir to mix well and set aside on a plate.
- In the same pan, melt the remaining 1 tablespoon butter. Pour beaten eggs into the pan and let them cook on medium-low heat for about half a minute. Turn the heat to low immediately. Using a spatula, push the eggs from all sides of the pan toward the center; keep swirling the pan to let the uncooked egg in the center flow under the cooked egg. This allows the eggs to cook evenly without burning the bottom.
- Sprinkle cheese evenly onto the eggs while they are still quite runny on top. Return the cooked onion and pork onto half of the eggs. (This will make it easier to flip the other half of the egg to cover the ingredients.) Sprinkle a little more salt and pepper.
- Check that the bottom of the eggs is lightly browned by using a spatula to lift an edge of the eggs without the pork on top. Use the spatula to fold the eggs in half. Slide it under the half of the eggs that has no ingredients on top and fold the eggs into a semicircle by covering the ingredients. This might need some practice to perfect it. If the eggs break at the fold line, that’s perfectly fine.
- At this point some of the cheese or ingredients may ooze out from the sides. If that happens just push the ingredients close to the omelet. Let the omelet cook for another minute to make sure the runny eggs are cooked, but do not overcook the whole omelet.
- Using the spatula, cut the semicircle of the omelet in half. Place each half onto a serving plate and serve warm immediately.
- Enjoy a healthy, delicious and nutritious breakfast!
Each serving contains 6g net carbs, 53g protein and 65g fat.
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