Whenever my family goes to Shady Maple for breakfast, many of us stand in the long line to order omelettes. Yes, we’re eager to enjoy the taste and texture of a chef-made omelette. Part of the appeal, though, must also be the chance to watch experts at work, cracking eggs without a trace of shell clinging to the egg white, beating the eggs with not a single wasted motion, flipping the omelette at just the right time.
Anyone who has made omelettes at home can appreciate the feat. Many a homemade omelette has turned into a frustrated scramble.
But it doesn’t have to be this way.
My sister, Rachel VanDuzer, has worked to perfect her omelette-making skills and recently shared this recipe, along with some tips. She says it’s important to use a nonstick pan with a solid, undamaged nonstick coating. She also says it’s important to use a generous amount of butter. (Try Conebella Farm’s cultured butter, a preservative-free, creamy butter that has probiotics similar to yogurt!) You don’t want the eggs swimming in a sea of butter, says Rachel, but you do want enough so that the pan is well coated. My sister recommends about a half-tablespoon per omelette.
Pepper, Onion and Cheddar Omelette
- Yield: 1 1x
- 2 eggs
- 2 T Conebella Farm raw milk
- 1 T Conebella Farm cultured butter
- 1 T chopped pepper
- 1 T chopped onion
- 2 T sliced Conebella Farm Cheddar
- Chopped fresh parsley (or dried) for garnish
- Salt and pepper
- In a medium nonstick pan, sauté peppers and onions in olive oil or butter. Remove to a plate.
- Prepare egg mix by beating the eggs and milk.
- Add more butter, about a half tablespoon, to the pan. Pour the egg mixture into the sauté pan on low heat and let it set.
- Then add cheese on one side and the veggies on the other.
- Turn heat off and cover.
- Once fully cooked on the warm pan (about 2-3 minutes) flip half of the omelette over the other half.
- Top with parsley and salt and pepper.