Making A Cheese Omelet

Video Transcript

"I'm Anne Mooney and I am a personal chef and a food writer for Simply the Best magazine out of Delray Beach Florida and today I am here on behalf of Expert Village. As part of our series on eggs, we are going to talk today about omelets and there is no more nourishing, fast, easy, satisfying meals than an omelet and you can have it for breakfast, lunch or dinner; it doesn't really matter. Now most of us like our omelets filled and I have a variety of fillings here. I am just going to use one or two. At first we need to prepare the pan and do the eggs. Now you can use butter if you want to but I would prefer to use a small non-stick pan, this is for an individual serving with a little olive oil cooking spray, not more than that. There is really no need to add a lot of fat to this dish. So I will put it on there and let it heat up while I beat the eggs. Now I am going to use two eggs which is about normal and about a tablespoon and tablespoon and half of liquid. It can be any kind of liquid you want. I am going to use cream because I like it but you can also use milk, you can use skim milk, you can use water or you can use club soda if you want a kind of fizzier light fluffy omelet. So here goes this cream and we will beat it lightly just so that the cream is incorporated into the eggs. You don't want to over beat it because it has a better texture and is much more interesting if you let things sort of be separate. Now we will pour the eggs into the pan and take a fork or a spoon or something and push the eggs around a little bit to bring some of those curds off of the bottom so that you don't get a pool of uncooked eggs all in the middle. Then we will use some nice Italian cheese for filling and you just need a little bit. Once again this is about two tablespoons of cheese which is ample. Now you don't need to confine yourself to cheese. Obviously you can use sauté vegetables, you can use meat, you can use potatoes, mushrooms, the list is endless but for right now we are just going to do a cheese omelet. Once again we will push these edges which will cook faster into the center of the omelet and get some of that uncooked egg out to the edge. This process takes about a minute and half at which point you will have a lovely meal. There we go. Now the one thing you want to be careful of is to not cook the egg too fast because if you do you will have runny eggs on the top and scorched eggs on the bottom which is not attractive. So when the egg is done which is about like this, just simply fold it like so and slide it onto the plate. Here what we will do is garnish with a few fresh chives. Now this with a fresh green salad is a perfectly lovely meal. "