Thursday, May 10, 2012

Cheater Omelet

I could never make a pretty omelet.  I can't flip it or fold it without tearing it up.  But I know a couple of  secrets.
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I learned a trick that makes an omelet look pretty, every time.   

I like my omelet pretty simple.  I use chopped green pepper, onion and mushrooms.  If I put meat in it, I use cooked breakfast sausage.  The kind of cheese I use, varies, depending on my mood.
I saute or sweat these in a skillet with some butter.  Butter just makes everything taste better, but you could use olive oil.  When they're almost finished, add the cooked meat if you're using it.  Remove from skillet and set aside.  In a small bowl, beat 4 eggs (I use a mini whisk) with 1/4 C. of milk and some salt and pepper.  I use Milnot, which is canned milk because it's a little thicker and creamier.  You can use regular milk and it still turns out fine.
I have an electric stove and I use a setting that is just a little past medium. Melt a tablespoon of butter in the skillet.  Pour the egg mixture in the hot skillet and just let them sit there until almost "set". 
For me, almost set means that they are a little shiny on the top, but you should be able to slide them around in the pan just by picking up the pan and shaking it.  Once in a while, I'll need to lift the edges with a spatula just a little if they aren't free.
Now, here's secret #1:
Put your cooked veggies and meat on one half of the omlet.
Than add your cheese (I used about 1/2 C.)
Now, turn the burner off and put the lid on your skillet.  Then, remove the whole thing from the burner and let it sit for about 3 minutes.
The secret trick to this omelet is sliding it out of the pan and on to the plate.  It's a cinch, really.  The idea is that when it's halfway out, (veggies, meat and cheese side first) tilt your pan up higher so that you are able fold the half that doesn't have anything on it over the half that does. (Don't worry, the melted cheese keeps all of your meat and veggies in place.)
 You're kind of using the edge of your skillet to push the empty half over the filled half.  Let it sit for about 30 seconds and the melted cheese seals it all together. 
Seriously now, isn't that a picture perfect omelet?  And who could tell that you didn't flip it until it was finished?  It's huge! (That's a full size dinner plate.)  Big enough for two! So cut it in half and share it with someone you love.  Better yet, show these easy-to-follow, step-by-step directions to someone and tell them THIS is what you want for your Mother's Day Breakfast. 


  1. Hi Danni - GREAT TIP! I've never made a pretty omelet! I saw your great Guest Post at NorthShore Days and wanted to stop by Silo Hill Farm to say hi - I'm your newest follower. I'm looking forward to seeing what you post next. I'm excited to finally have a good tip on how to make an omelet that not only tastes good, but looks good too! :O) Thank you ~ Cheers!

  2. Danni,

    Despite my love of cooking and baking, I tend to leave the short-order cooking to my husband, who can flip anything! You can too, its all in the wrist motion.(I've been practicing when he's not available.)

    Thanks for sharing,

  3. This is perfect. I cannot make a pretty omelet either and definitely cannot flip the damn thing over without making a huge mess on the stovetop. Great tip!

  4. Your omelet is perfect! Thanks for the cooking tips!

  5. I knew we were separated at birth, and this proves it. I can't make an omelette look like this, I always mess it up. This is a great tip, I think I will try it on Mother's Day for my own Mom. Thanks!

  6. Thanks for the tips. I can cook eggs, I can flip them over easy without breaking them, but an omelet so far always looks a little, well, not so great. I am going to try your method and maybe I can break the cycle of bad eggs. :-)

  7. I always wonder who comes up with these tips? and how do they figure it out?
    it looks very delicious!!! will show it to Eva for my own personal mothers day next Sunday :-)

  8. Great tip! This will definitely fix the shape of my omelet that looks more like scrambled egg! Thanks, Danni!