I love to start off the day with a delicious, filling breakfast. It just makes me feel pampered like a movie star or a Real Housewife. For me every good breakfast starts by sauteing onions in olive oil. Onions make everything taste better. Especially eggs. So I often make a mostly egg white omelette with fat free feta and random veggies from the fridge.
Julia Child has an entire chapter in Mastering the Art of French Cooking dedicated to the egg. While I would like to attempt the French Omelette sometime, I like my method for it's ease and flexibility. After sauteing 1/4 cup onions until almost transparent on med-low heat, I add 2-3 beaten eggs (it's what Julia recommends also), but if I want to go lo-cal and low cholesterol I'll use 2 egg whites and 1 egg, beat eggs with a fork or a small roux whip works great. You can also add some milk, just 2 Tbsp., and spices-I like paprika, onion salt, thyme, and pepper-but it really depends on the day and my mood, just add the milk and spices before beating the eggs.
Once you add egg mixture to the onions in an 8" omelette pan, swirl it around to get maximum coverage. You're still on med-low heat but keep checking the around edges of omelette for their release from the pan. When the edges release just slowly finesse your spatula under the omelette until you get a full release from the bottom. At this point your just waiting for the center to cook enough that you can successfully fold it in half. Right before I fold it in half I add about 1/8 c of feta, but feel free to use more!
Now that the omelette is folded in half just tip skillet toward open end and let excess egg run out a little to ensure it gets thoroughly cooked. After a minute or two flip over (I use one of those huge pancake spatulas which also works well for grilled sammies too), top with feta, cover and let cook for another 1-2 minutes. Voila, the perfect omelette!
Julia Child has an entire chapter in Mastering the Art of French Cooking dedicated to the egg. While I would like to attempt the French Omelette sometime, I like my method for it's ease and flexibility. After sauteing 1/4 cup onions until almost transparent on med-low heat, I add 2-3 beaten eggs (it's what Julia recommends also), but if I want to go lo-cal and low cholesterol I'll use 2 egg whites and 1 egg, beat eggs with a fork or a small roux whip works great. You can also add some milk, just 2 Tbsp., and spices-I like paprika, onion salt, thyme, and pepper-but it really depends on the day and my mood, just add the milk and spices before beating the eggs.
Once you add egg mixture to the onions in an 8" omelette pan, swirl it around to get maximum coverage. You're still on med-low heat but keep checking the around edges of omelette for their release from the pan. When the edges release just slowly finesse your spatula under the omelette until you get a full release from the bottom. At this point your just waiting for the center to cook enough that you can successfully fold it in half. Right before I fold it in half I add about 1/8 c of feta, but feel free to use more!
Now that the omelette is folded in half just tip skillet toward open end and let excess egg run out a little to ensure it gets thoroughly cooked. After a minute or two flip over (I use one of those huge pancake spatulas which also works well for grilled sammies too), top with feta, cover and let cook for another 1-2 minutes. Voila, the perfect omelette!
I like to add julienned red pepper to the onions at the beginning, it softens them while killing the bitterness. Spinach can go in towards the end of the saute, right before adding egg. Feel free to change up the cheese and spice combo accordingly.
The real secret is to use a good pan. Teflon is bad news for many reasons but mainly because everyone but you is probably going to use metal utensils and ruin the coating. Then you have issues with it flaking into your food (gross) and it starts to stick. I use a Scanpan.
This is a Danish product that is made from a ceramic and titanium composite. It is non-toxic, durable and is totally amazing. Just make sure you actually read the directions (yes I'm serious) to get optimal performance. Oh and you can use metal in it so no more yelling at the people in your house who don't care about your dammit pan.
Bon Appetit!
-Natasha
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