by Joan Inong

Created on: December 19, 2008

An omelet is a basic dish that's both easy and fun to make. Great for in-bed breakfasts, casual Sunday brunches, and even weeknight dinners, omelets are versatile and can be stuffed with anything that you choose, from ham to potatoes or spinach.

Many people believe, however, that omelets are difficult to make, in part because some omelets come out rubbery or soggy. Solutions to these problems are numerous, but all of them are founded on one thing: if you know how eggs should be cooked, then making an omelet should not be too difficult to do.

To prepare a basic omelet, you will need to figure out how many people are going to be eating omelets. For one person, a two-egg omelet is sufficient. Some breakfast-specialty restaurants, however, make their omelets with three eggs. More eggs just mean a bigger and sometimes a fluffier omelet. However, you can also make a fluffy omelet with one or two eggs. Next, you will have to prepare the other ingredients that will make up the interesting part of the omelet. Some ideas include cheese, such as cheddar or Monterey jack, or cubed ham or turkey. Vegetarians might want to stuff their omelets with great-tasting vegetables such as potatoes, tomatoes, spinach, or eggplant. You may want to precook harder vegetables (potatoes, eggplant) because they will not cook with the fast-cooking egg part of the omelet. Mix and match any ingredients to your liking.

Prepare all of your stuffing ingredients beforehand. Have your spices and herbs handy if you are going to be using them. Lighter herbs work well with omelets, but other, more fragrant herbs such as rosemary or basil are very tasty in omelets, too. Fresh herbs work best because the flavor seems to develop while they are being cooked, but if you don't have them on hand, don't panic. Dried herbs will do. However, please remember that dried herbs have a more concentrated flavor. Also, rub the dry herbs in your palms or between your fingers to allow the natural oils and fragrances to come out.

Crack your eggs in one bowl. Make one serving, or one omelet, at a time. Use a wire whisk or a fork to beat the eggs well. Add a pinch of salt. The salt will help break up the eggs. Use a hot non-stick frying pan and add a tablespoon of olive oil. Do this per omelet. When the oil is hot, but not burning hot, add the eggs. Allow the eggs to cook a little, letting the sides get cooked and using your spatula to move the uncooked egg to the side. Do this by tilting the pan a little. You can start putting in your stuffing ingredients when the eggs in the middle look like they are almost done. Flip one half of the omelet over the stuffing ingredients, making a half moon. Flip the omelet over if desired.

Omelets may be served by themselves, but are best accompanied with other breakfast items such as breakfast sausages, waffles, or oatmeal. Many people like pouring maple syrup over their sausages and allowing the syrup to coat their omelets. Be creative with your omelets!

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