Posted by Loulou on Jun 5, 2015 | 8 comments

Everyone says that to make an omelette, you have to break eggs. Well, duh! What else would you break, I ask you, kitty kibble? And so when I saw mama making a little light dinner for her and papa and smelled the melting butter in the omelet pan, I thought I would just take a few pics and show you how to make a proper omelet in minutes with no muss or fuss.

First, beat the eggs.  Another duh. Mama uses a bit of salt but you don’t have to, it’s just that they taste better with a little salt. Two eggs per person or three if it’s an omelet night and you haven’t had one for weeks. Especially if your eggs come from a nice neighbor’s chickens, which ours do sometimes…

Then, heat the omelette pan. Mama’s pan is not just for omelets but it works well because it is shallow and has curved sides for flipping, as you’ll see.

Just before you wish to serve everyone (in this case, two people plus a bit for you know who), heat the pan and add a pat of butter—you don’t need much but you do need some. Sometimes mama brushes the pan with olive oil to help flip more easily but she also adds a pat of butter.

When the butter is hot and the pan is hot, pour in the beaten eggs and watch the edges cook and curl a bit. With a spatula, immediately pull one side of the eggs toward you and tilt the pan and let the uncooked egg mixture roll over to the empty side of the pan to cook. Keep doing this until you have a nice creamy bit of eggs and no more to run into the pan to cook. Turn off the heat and with the spatula, loosen the edges of the omelette and flip one side over to the other. OR..flip the omelet right in the pan with a motion of the wrist. Flip twice to seal both edges and serve immediately while the center of the omelette is slightly uncooked and creamy. It will finish cooking itself on the plate.

Let the edges cook quickly and then pull the edge of the omelette toward you and let the uncooked eggs roll into the pan.

Get ready to flip.

Flip about one-half over itself and then flip again, sealing the omelette.

Mama likes sliced tomatoes with her omelette and papa likes really good bread, toasted, with butter. Mama brushes her toast with olive oil as she does when making a bruschetta.

So that’s it.  I’m salivating…

NOW FOR MY PLATE—ahem, did you two forget something?