Making An Omelette + The Pan I Use

An omelette is really easy and fun to make. Mine are farm style and lately, I've been making them several times a week. When I post them to my Instagram Stories, I get comments and questions about pan I use. First, I am not a fancy cook. I am simple - but love the art of slow food - in a simple way. 

Over the years, I have had several omelet pans but this one I am pleased with most. The omelet doesn't stick. Then again, I believe in using lots of butter - organic butter - enough to make Julia Child happy. The pan is a Nordic Omelette Pan HERE. It's made in the USA, has a non stick coating that makes it easy to cook with and clean. What I love most is that the omelette is easy to slip out of the pan, place on the plate for a nice presentation. 

So, besides the help of a good pan, what makes the perfect omelette? For me, fresh eggs is the starting point. As you know, we have hens the produce the best eggs. We feed them organic lay pellet (no soy and no GMO). The care of the hens, cleaning boxes, filling feeders adding fresh greens - aka weeds - cleaning the hen house, fixing water feeders, cleaning water feeders, gathering eggs, catching hens who fly the coop and then night time hen farm chores - securing them at night against predators. Just the feed - no labor (which is a labor of love and gratitude) costs between $75-100 per week.  NOTE: That is why we sell the eggs for $9 a dozen. 

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How I Make An Omelette

Grab your favorite basket and head on out to the hen house and gather about 6-7 fresh eggs. Don't forget to tell those hard working girls THANKS for producing such beautiful eggs for you. Then, go to your garden and snip fresh garlic chives, parsley, spinach (if it's in season), wild dandelion (if it's in season) and then pick a few nice tomatoes from the vine and peppers too. 

In the kitchen, crack those eggs into a large silver bowl, add just a bit of heavy cream, salt + pepper and whisk away till blended. I have an old fashion hand whisker that I LOVE and use. 

Put your clean omelet pan on the stove - turn on LOW and put a few slabs of butter (whatever seems good to you) in BOTH sides of the pan. 

As it's melting, snip with a kitchen scissor or chop up all the vegetables you have gathered. I would add mushrooms to this as well. Place this into the side of the pan with the long handle. Let it saute' a bit. When it seems just right - add your egg mixture into the pan - the same side with the long handle.  I TEND TO  put LESS EGG MIXTURE in the NON LONG HANDLE SIDE.**

While this is cooking slowly and the eggs are looking firmer around the edges of the pan - put the cheese YOU ALREADY SLICED (should have mentioned that above) - on to the egg mixture. Use whatever cheese you love. We love blue cheese, a strong cheddar and anything else in the cheese draw that needs to be used up. 

Be watchful and and it a short time - you will sense you need to take the lid part and flip it down. ** You will know this - because the eggs in the NON LONG HANDLE SIDE with the smaller amount of eggs will have cooked a tad faster. 

Keep the lid on - but take peeks as to how it is looking. You will know it's pretty much ready when you DO NOT HAVE EGGS LEAKING FROM THE SIDE. 

When ready.....slide out onto a plate - it's truly enough for 3 people.

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