There are some things that we cook quite frequently at home: roast chicken, pasta, steak, and burgers, but another favorites stands out as telling me whether my head is truly in the cooking came – the omelette.
Eggs in general as so adaptable to many purposes in the kitchen, but cooking them on the stove is one of the few ways to enjoy a quick and complete meal. D prefers over easy and I prefer omelettes. I have not perfected the over easy flip, but my omelettes turn out pretty well by and large.
One of the things that I love to hate about cooking eggs is that it is all about the right amount of heat. Too little heat or too much heat lead to problems in the stickiness of the eggs to the pan. This may have led to one or two, okay many occasions of a pan sitting in the sink soaking off the eggy mess. I don’t have any non-stick pans, so I use our All-Clad Stainless Steel 6″ pans that we got on special when we had oodles of gift money left at Williams-Sonoma back in the day.
First, cook up the onions and mushrooms. I like to use medium, medium high heat. Add a bit of butter and oil to the pan. Add onions and cook until golden, then add mushrooms. Cook until softened and a little brown.
Heat the pan over medium-high heat add butter and a touch of oil (I like to use olive oil)
Whisk together 2-3 large eggs (I like to get mine at the Farmer’s Market)
Season with salt and pepper (we often toss in some of the rosemary-lemon salt from the Giada’s chicken recipe)
Add eggs to pan once fats are liquified but not browning.
Allow eggs to sit in pan for a spell then with a rubber spatula, start moving them in from the edge. This will create the nice folds typical of a French omelette.
Continue adding the folds until it is almost set, then flip over.
Top with cheese, I prefer shredded for ease of melting. Fold omelette over and allow to brown a bit. Flip to other side.
When finished to your liking, remove to plate and top with some sliced avocado as well as a little more rosemary-lemon salt and ground pepper.