- 3 large eggs, preferably from chickens who know they’re appreciated, well beaten
- A pinch of salt
- Freshly ground pepper (because pre-ground pepper is just sad hunny)
- 2 ½ teaspoons unsalted butter (the good stuff, Ina would insist—and honestly, so do I)
Step 1: Whisk Like You Mean It
In a chic mixing bowl (or whatever’s clean), combine the eggs, salt, and a generous sprinkle of freshly ground pepper. Whisk until the mixture looks smooth and confident—just like you after your first cup of coffee.
Step 2: Heat Things Up
Place an eight- or nine-inch non-stick pan over medium heat. Let it warm up slowly. Add the butter and swirl it around until it melts into a luxurious pool.
Step 3: Start the Magic
Pour the egg mixture into the pan and channel your inner chef. Shake the skillet gently and stir rapidly with a rubber spatula. Keep things moving; you’re aiming for creamy, fluffy, and just slightly indulgent. I like to continuously do the figure 8!
Step 4: Know When to Fold ’Em
Cook until the edges are set but the center is still runny. (Remember, an overcooked omelette is like over-plucked eyebrows—hard to recover from!) Lift the handle slightly and give the skillet a gentle knock against the stovetop, encouraging the omelette to cozy up into the curve of the pan.
Step 5: Fold and Finish
With a flick of your wrist, fold the omelette into a semi-circle. Let it rest for a mere moment and drop in another drip of butter. Slide it onto a warmed plate, seam side down, and brush with more melted butter.
For the Overachievers (Omelette Fourrée)
Feeling extra? Before folding, add a dollop of something special—grated Gruyère, sautéed mushrooms, smoked salmon and dill. For a dramatic touch, make a small gash on top of the folded omelette and spoon in a bit more filling. A perfectly garnished omelette is basically haute couture for breakfast.
Tip: Serve immediately, preferably with toast, a side of mixed greens, and the smug satisfaction of knowing you’ve just made yourself the most elegant breakfast possible.
Bon appétit! Or as I like to say, Enjoy it while it’s hot—and before anyone asks for a bite, like my two dogs always do…
