For years in my home, “omelet” was code for a curse-word riddled attempt at making an omelet that really came out as scrambled eggs. But honestly, that’s just fine. The flavor of the dish will be pretty much the same whether it is a beautiful envelope of egg or a beautiful pile of egg.
I don’t know of any magic tricks for effortless and beautiful omelets every time. My years of cursing have yielded these tips, though: make sure your skillet is sufficiently lubricated with either some kind of fat or a non-stick coating to prevent sticking, and allow the eggs to cook enough so that they are pretty firm before attempting a flip.
YIELD: 1 serving
The Stuff:
2 tablespoons olive oil
¼ cup chopped onion
1 clove garlic, minced
½ cup sliced mushrooms
3 eggs
1 tablespoon heavy whipping cream
½ teaspoon ground oregano (optional)
¼ cup crumbled feta cheese
salt and pepper, to taste
What to Do:
1 Heat the olive oil in a large skillet over medium heat. Add onions and garlic; cook until onions are translucent. Add mushrooms and continue to cook until mushrooms soften.
2 In a bowl, mix eggs and heavy whipping cream. Pour mixture into skillet. Season with oregano (if using), salt, and pepper. Let cook for about 30 seconds and then begin lifting the edges with a spatula while tilting the pan so uncooked egg flows to the pan’s surface. When the egg is nearly set, flip the omelet.
3 Sprinkle cheese evenly over the omelet. Cook for about 30 more seconds, fold, and plate.