Cure for a Starving Writer: Omelets



So omelets were always kind of intimidating to me: one of those things that “real cooks” knew how to make without being told how. But I’ve recently gotten comfortable with making omelets, so now I know the secret: They’re really, really easy. No lie. Not only do they make a great breakfast when you have a few (very few) extra minutes to spare, but they also make a fantastic dinner in a pinch. Here’s what you need to get started:

  • An 8-inch non-stick skillet (for a three-egg omelet)
  • A spatula, preferably a silicon one that can stand up to heat without melting

Ingredients-wise, you need:

  • Three eggs
  • A pat of butter
  • Salt and pepper
  • Whatever fillings you might like. Shredded cheese, diced ham, and diced onions are all great. If you use any vegetables such as diced onions or peppers, you’ll want to precook them, as I explain in Step 1 below.

Without further ado, let’s get started:

  1. If you’re going to add veggies, now is the time to precook them. Add some cooking spray to your skillet and saute them until soft, usually a few minutes. The smaller you dice them, the more quickly they’ll cook. When they’re soft, transfer them to a bowl and (carefully) wipe the skillet dry.
  2. Crack three eggs into a bowl or liquid measuring cup and whisk them with a fork or whisk until combined.
  3. Add a pat of butter to the skillet.
  4. When the butter is melted and nice and hot (but not yet brown), pour in your beaten eggs. If you let the butter get too dark by accident, start over with a fresh pat of butter.
  5. Begin stirring the eggs with the spatula, scraping the sides and bottom. Curds will form.
  6. When the mixture looks like cottage cheese, mostly solid but still a little liquid, stop stirring and use the flat part of the spatula to pat the eggs down into a single layer. Don’t wait until the mixture is completely cooked and dry to add your fillings. You need time for cheese to melt if you’re using it, and if you wait until the eggs are completely cooked before adding it, your eggs will end up overcooked and dry.
  7. If you’re right-handed, add your fillings (cheese, ham, precooked veggies) onto the left side of the omelet. If you’re left-handed, add them to the right.
  8. When the fillings are hot and cheese is mostly melted, slide the omelet out of the skillet onto a plate, twisting your wrist as you do so to make the right side of the omelet fold over the left. (Again, reverse this if you’re a lefty.) The cheese will continue melting as it sits on the plate, enfolded in the omelet.
  9. Serve and enjoy. See, told you it was easy!


About Linda Morris

Linda Morris is a multipublished writer of contemporary and historical romance. She writes stories with heart and heat, and a joke or two thrown in. When she's not writing, working, or mommying, she's doing yoga, reading, working in her flower garden, or baking delicious things she probably shouldn't eat. A beat-up old copy of Kathleen Woodiwiss's "Ashes in the Wind" that her mom bought for her at a garage sale years ago was her "gateway drug" into the world of romance novels. Her all-time favorite romance writers include Laura Kinsale, Patricia Gaffney, Elizabeth Delancey, and Marjorie Ferrell. Current favorites include Julie Anne Long, Erin McCarthy, and Shannon McKenna.
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2 Responses to Cure for a Starving Writer: Omelets

  1. Great post–I love omelettes. The hero in my alter ego’s book, “Love in Disguise,” (which will be out in August) cooks an omelette for himself and my heroine after a ballgame he played in. Yum for the hero and the omelette!


  2. Linda Morris says:

    Thanks for stopping by. And I gotta love a hero who cooks.


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