Making breakfast for the love of your life is a great way to start the day. Whether you want to make your mate feel extra special or just spend a lazy weekend in the kitchen together, breakfast is a great place to start. The sky is the limit when thinking of breakfast ideas. It doesn’t mean just pancakes or biscuits anymore. Lots of things have changed since I was a new bride. Gone are the days of standing over a greasy skillet to fry bacon. Did you know you can bake it?! And gone are the days of just one spouse slaving away in the kitchen. Guys and gals alike are perfectly capable of cooking anything.
One breakfast food that has pretty much stayed the same through the years is eggs. Fried, poached, scrambled, baked or in a casserole, eggs have stayed the course. Eggs have never really been my first choice for a breakfast food, but make an omelet out of them that is full of cheese, and all of a sudden I’m all about eating eggs for breakfast!
Omelets are a great, easy and impressive breakfast (or dinner) idea. If you can scramble eggs, you can make an omelet. Please do not be intimidated by the thought of making an omelet. Sometimes we get a bit put off by the way food looks and automatically think, “I can’t do that.” But in reality, it’s all about presentation, isn’t it? If the omelet tears when you are sliding it out of the pan, no fear, just disguise the blemish with a dollop of sour cream or salsa. No one will ever know unless you tell them. The whole idea here is to not be so scared of cooking that you don’t try anything. Please do not be scared, but confident.
So, let’s have a lesson in omelet making. First of all, you do not need an omelet pan! A good sauté pan is ALL you need. Any round non-stick sauté pan will work as long as it’s a pan between 6 and 10 inches.
Next, think about what your favorite breakfast-y flavors are. Sausage, bacon, ham, turkey, cheese, mushrooms, onions – you can pick and choose your favs and have a made-to-order breakfast any time you make an omelet.
WHAT YOU NEED: (per omelet)
- 2 large eggs
- 2 tablespoons any milk (buttermilk is best)
- 2 tablespoons real butter for the pan (bacon grease works great too)
- 1 teaspoon minced garlic optional
- salt and pepper
- Sauté Pan with some type of lid or a sheet of aluminum foil
- heat resistant spatula
- assorted fillings: precooked and chopped
WHAT TO DO:
- Preheat your sauté pan on low/medium heat. Crack 2 eggs into a small bowl and add 2 tablespoons milk. Whisk them together with a fork just as if you were going to scramble the eggs. Mix well.
- Place the butter into the pan. It should almost sizzle. Place garlic into the pan and stir just until you begin to smell the garlic aroma.
- Immediately pour egg mixture into the pan. Do not stir!
- Sprinkle eggs with salt and pepper and place a lid or a sheet of aluminum foil on top.
- Let the eggs cook for a minute or two until the eggs look set. Your eggs should now resemble a bright yellow pancake. They should easily slide around on the nonstick surface.
- Place your chosen fillings on top of the eggs. Cover for a another minute or so to let the cheese melt a bit.
- Next, grab the handle of your pan, and tilt it over your serving plate. Shake it a bit and your omelet will begin to slide out onto your plate. When the omelet is halfway onto the plate,use the edge of the sauté pan to flip the remaining omelet over so that the edges meet. Voila! You now have a half circle omelet full of yumminess.
- Garnish with sour cream, grape tomatoes, salsa and maybe a side of toast! Bring this to someone in bed or on the patio along with some good coffee and it should knock their socks off! ENJOY!