So how do you get started cooking together? Get yourself and your friend or significant other motivated and make omelettes first thing in the morning for breakfast or later in the day for brunch. They are fun to create and share. I’ve made them on girl’s trips, family trips, couple’s trips, or by myself. There is nothing better than a well-made omelette once you know how.
My dear friend, Irene, reminded me that I used to travel with my omelette pan in my suitcase! I had forgotten this, but I do remember it now. I used to pack it so that I could cook for everyone in the morning as my thanking them for inviting me and for everyone’s enjoyment and amusement.
Now for the recipe for two: Have your “friend” crack 4-6 eggs in a small bowl, depending on how hungry you both are, add 1 Tbsp water, season with salt and pepper, and gently beat with a fork. Heat an nonstick omelet pan (small pan about 9 inches) on medium high heat to get pan hot. Melt 1 tsp butter in the omelet pan and turn heat down to medium. Butter will foam but after a few seconds (before it browns) add beaten eggs. Don’t let eggs sit in mixing bowl very long or eggs will flatten.
Once in the pan, you can take over cooking the eggs. Stir eggs continuously, gently, with a fork (using the flat side of the fork). When the omelette has set slightly, stop stirring. Cook without turning until omelette is soft but not runny in the center. To help cook the runny parts on top, gently lift the sides of the omelette, tilt the pan, and allow the runny parts stream under the lifted side of the egg. Repeat lifting and tilting, lifting and tilting, until all runny parts have gone under the egg and cooked. Carefully roll the omelette onto a plate by tilting the side of the pan to help flip the egg over in half. It will look light and fluffy. If this is your first time, have fun with it. Even if it doesn’t look perfect, it will still taste great! And you can practice it until you get comfortable. Once you get the hang of it you always want to make them. And you will be a hit wherever you go.
While you are cooking the eggs above, divide the tasks for cooking everything. Have he or she get the toast ready, or ask them to help make or assemble any sides you are serving. You both can decide who gets coffee or tea ready. Don’t forget someone has to set the table.!
To add extras to the omelette, sprinkle cheese over the top of the omelette before you fold it over. Then fold over in the pan to let the cheese melt with the heat off for 10 seconds or so. Then slide it onto the plate.
To spice it up more, add other ingredients. Your friend can chop cheeses and veggies while your stir the eggs. For variety, sauté 1 tsp minced shallots in the hot oil and mince an asparagus sprig, and or tomatoes, and or spinach and mushrooms. Sauté shallots first over medium heat fora minute. Then add the veggies as they cook faster than shallots. Let all simmer for another minute. Then pour the beaten eggs over the veggies and cook it all together. This becomes more of a frittata as the veggies cook into the egg. You can also add a pinch of gentle Provincial herbs like basil, chervil, tarragon before folding over.
If you really want to spice things up, instead of above, sauté onion, jalapeno, cilantro, and tomato. Add a tiny bit of salsa on the plate with fresh sliced avocado, that was sliced, topped with sea salt and fresh ground pepper along with squeezed lime juice. Make the plain omelette and then spoon sauteed veggies on top of omelette, sprinkle with cheese, and then fold over. Serve with plain Fage yogurt (that tastes like sour cream), toast, and anything else you want with it. Enjoy!
You two can sit at your table and laugh about how it was to cook together. Make fun of the whole process and savor a delicious home cooked breakfast. Nothing better!
Please let me know how this recipe goes. I want to hear from you. I can help you learn to make great omelets.