Omelets for Four

Name: Omelets for Four
Yield: 4 servings
Ingredients: 10 eggs, warmed for 5 minutes in hot water; 1/4 cup water; 2 heavy pinches salt; 1/4 cup any combination chopped fresh herbs (chives, parsley, tarragon, dill, or basil); 4 tsp room temperature butter, plus 2 tsp for finishing; Sauteed peppers and onions; Grated cheese; Sauteed mushrooms; Cooked and drained spinach

9 ingredients•13 steps•4 servings

Ingredients

Omelet Base

10 eggs, warmed for 5 minutes in hot water
1/4 cup water
2 heavy pinches salt
1/4 cup any combination chopped fresh herbs (chives, parsley, tarragon, dill, or basil)
4 tsp room temperature butter, plus 2 tsp for finishing

Filling (choose any combination)

Sauteed peppers and onions
Grated cheese
Sauteed mushrooms
Cooked and drained spinach

Instructions

1
Add eggs, water, salt, and herbs to blender and combine on high for 5 to 10 seconds.
2
Heat a 10-inch non-stick aluminum pan over medium-high heat.
3
Once pan is hot, add 1 tsp butter and brush around surface of pan.
4
Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds.
5
As soon as a semi-solid mass begins to form, lift pan and move around until the excess liquid pours off into pan.
6
Using your spatula, move around the edge of the egg mixture to help shape into a round and loosen edge.
7
Let sit for 10 seconds without touching.
8
Place 1/4 cup of filling onto 2/3 of surface of omelet.
9
Shake pan to loosen omelet from pan.
10
Lift up the far edge of the pan and snap it back toward you.
11
Using your spatula, fold over 1/3 of the omelet without filling.
12
Slide omelet onto plate and fold over so that omelet is a tri-fold.
13
Coat with 1/2 tsp butter.