When it comes to eggs for breakfast, few dishes are faster to prepare than an omelet. Now, I know what you're saying, there is some technique involved so it's bound to take a while, but honestly once you have that technique down, an omelet comes together very quickly - it takes no longer than frying an egg.
Breakfast/Brunch, Vegetarian, Quick and Easy
Author: The Blue Jean Chef, Meredith Laurence
salt and freshly ground black pepper
1 to 2tablespoonschopped fresh herbs
Heat an 8-inch non-stick skillet over medium-high heat.
Add the butter to the hot pan and as soon as it has melted and stops sizzling, add the lightly beaten eggs.
Let the eggs sit for about 15 seconds and then use a silicone spatula or dinner fork and shake the pan, stirring with the spatula or fork until the egg starts to set and no longer moves to fill in empty spaces on the bottom of the pan. Stop shaking the pan and move the uncooked eggs into the open spaces on the pan.
Remove the pan from the heat and season with salt and pepper. Add the grated cheese and fresh herbs.
Use the silicone spatula to make sure the egg is not stuck in the pan in any one place and start to tip the omelet out of the pan onto a plate. Tilt the pan even more as the egg starts to touch the plate to fold the omelet over on itself.
Basic French Omelette
Amount Per Serving
Calories 404Calories from Fat 297
% Daily Value*
Saturated Fat 17g85%
Vitamin A 1685IU34%
Vitamin C 5.4mg7%
* Percent Daily Values are based on a 2000 calorie diet.