One of those advantages being having the summer "off" (this just means I get to wake up later to start working). I also get to do one of my favorite things...cook. The picture on the left is my Blessed Girl Omelette, one of BG's favorites in the morning! Never having cooked an omelette before we got married this was a daunting task...but I have overcome my fears and now I can make a pretty darn good one!
I'm going to let you in on my recipe and some of the little things I've come to learn to make this yellow bed of delightfulness.
Rule #1: Preparation if key! Omelette's cook fast, so you need to have everything ready to go so you don't overcook it.
In the three small prep bowls are three different herbs; chives, parsley, and dill. Fresh herbs are key to a good omelette. These herbs came from our new herb garden! I chopped about one tablespoon of each herb but only use 1/2 of a tablespoon for an omelette. (You can use more or less depending on how many different herbs you use and your tastes.)
Under that wonderful Pampered Chef shredder is freshly shredded gruyere cheese. I use about half a cup of cheese, but that depends on your tastes.
When the butter is melted and bubbling it's time to pour the egg mixture in!
Your egg will resemble scrambled eggs but that's okay...it should look like that.
After a couple of minutes and the edges are good and firm but the middle is still a wet is when you start adding your ingredients.
With your spatula separate the edge of the egg from the pan and fold over a third of the egg.
This little trick took me a few tries but once you get the hang of it it's like riding a bike!