There are a few basic cooking tasks that I totally go about all wrong. I haven’t a clue the proper way to slice a tomato. Or an onion. I make my mom a little nervous when I make scrambled eggs. Because I do them totally wrong and not how she does them. And omelets? I kind of just wing it. I generally make a mess when I fold it over, and then again when I slide it onto the plate. Sometimes it doesn’t all make it onto the plate. So it’s no wonder that Jamie Oliver‘s recipe for a Basic Omelet is so popular. Because clearly the basics do not just escape me. They escape other people too. Thank goodness for that.
The recipe is simple enough that anyone can master the basic omelet. Even me. And omelets are such a fun way to start your morning (or to have breakfast for dinner!) since you can customize the insides easily based on everyone’s likes and dislikes. I ended up making mine an egg white omelet, and also added steamed broccoli inside. Yum-o!
If you know me, and I mean really know me, you know how much I love rainbows. The kids and I frequently follow them when we spy them in the car. Just last week we saw a double rainbow while on one of our two-mile walks. There is just something so magical about them. Reaffirming your faith that a little magic really does exist. When I spied this rainbow in our dining room, I had to take a picture. There was a CD on the table that was making the rainbow on the wall. Since Saturday, it has been Nick’s First Communion, Eli getting really sick, Mother’s Day, and an appointment tomorrow that I’m really not looking forward to. A little rainbow right about now, even one inside the house, seems just about perfect.
Jamie Oliver’s Basic Omelet
Recipe courtesy of Jamie’s Food Revolution
2–3 large eggs, preferably free-range or organic
Sea salt and freshly ground black pepper
A knob of butter
A small handful of grated Cheddar cheese
1. Crack the eggs into a mixing bowl with a pinch of salt and pepper.
2. Beat well with a fork.
3. Put a small frying pan on a low heat and let it get hot.
4. Add a knob of butter.
5. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly.
6. When the omelet begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (I sometimes grate mine directly on to the omelet).
7. Using a spatula, ease around the edges of the omelet, then fold it over in half.
8. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.