I’m still not great at flipping omelets, but this omelet, inspired by a recipe in “The Food Lab”, is the best I’ve done so far. Served with some roasted potatoes (recipe to follow) and greens, it made for a great dinner.
I also enjoy the cookbook’s take on scrambled eggs (which is basically to combine two eggs and a yolk with salt, let sit for 15 minutes, add a tablespoon of cubed butter, cook slowly and stir in a tablespoon of cream at the end).
1 egg yolk
pinch salt and pepper
tbsp chopped herbs
1/5 tbsp butter
smattering of shredded cheese (I think I used mozzarella here)
Combine egg, yolk, salt, pepper, milk and herbs. Whisk until frothy. Rest for at least 15 minutes.
Add 2/3 butter to eggs. Melt in nonstick skillet. Add egg mixture and stir constantly for about two minutes. Keep craping and stirring until you can scrape a spatula through the eggs. Shake the pan to distribute, add in cheese. Rap pan against the stove and let set off heat for about a minute.
Roll the omelet from the thick side to the thinner side and turn out into a plate.