Ever since I started Yummy Supper, I have wanted to do a post on my love of omelets, which may just be my favorite meal for lunch, breakfast, or dinner for that matter. You can stuff them with greens, mushrooms, asparagus, crab, cheese, or keep it light and simple with just a bit of herbs. My mom has always made incredible omelets and she taught me her ways when I was a teenager. People can be quite opinionated about the "right" way to make an omelet. I'm not so sure I buy into dogmas, but I do know that this is an omelet I love - the eggs are nice and fluffy, while the inside is tender and filled with goodies.
SPINACH + FETA OMELET (makes two)
- large bunch spinach, leaves removed and cleaned
- 1 small hot chili (optional), finely chopped
- 4 small or 2 large cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 teaspoon olive oil
- 3 tablespoon butter (1 for cooking the spinach + 2 more tablespoons for cooking the eggs)
- 4 tablespoons crumbled feta
- 4 large or 6 small eggs
First, prep all of your ingredients for filling. In a large saute pan, heat 1 teaspoon olive oil with 1 tablespoon butter over medium heat until bubbling. Add chili, garlic, and shallots. Cook a minute or two until everything starts to soften. Add the washed spinach leaves (we used beautiful water spinach - an ubiquitous ingredient in Bali - but any spinach would be wonderful.) Stir to coat. Saute until tender. Remove cooked spinach from heat and set aside to cool a bit. When the spinach is cool enough to handle, squeeze out any excess water. (If you don't, you'll end up with a sad, watery omelet.) Rough chop spinach and separate into 2 piles. Set aside.
Crumble feta. Set up two equal sized piles of cheese (2 tablespoons each).
Most people who regularly cook omelets have a pan they use just for this purpose. A little well-seasoned cast iron pan with rounded sides is my favorite at home in California. In Bali, where we made omelets at least once a week for lunch, we used a non-stick pan and it worked just fine.
In a small mixing bowl, thoroughly whisk 2 large, or 3 small, eggs. Add a pinch of salt (you may not need any salt at all if your feta is really salty), a few grinds from the pepper mill, and a splash of water. Whisk to integrate.
Here's the way my mom taught me, and this is the method I will pass on to my kids. I hope you like it too!
All of the cooking happens in a number of minutes so be patient with yourself if you are new to cooking omelets.....
Warm pan over medium heat. Plop in a tablespoon of butter. Tilt pan to coat all sides with the butter. When butter is hot and the bubbling has slowed, pour in eggs. Again, tilt the pan to spread the eggs evenly over the bottom of the pan.
When the eggs begin to cook, and big bubbles form, start the technique I show in the photos below: Use a wooden spoon to pull back the eggs from the side of the pan, then tilt the pan letting the runny egg fill the void....
Do this in three or four places until you have a nice, rumpled surface....
Then flip that omelet out of the pan and you are ready to eat.
Makes 2 omelets.
Travel note: We made it to the Greek Islands - so dreamy, yet completely different from Bali. Will have photos to share soon...