Being able to confidently say, “I can make an omelet” is the culinary equivalent of having the perfect little black dress in your closet. With your newly acquired omelet skills, you’ll have a chic, elegant option for any occasion. Having brunch with the roomies? Make omelets. Home late and feeling hungry? Start cracking those eggs. Out of anything immediately edible and considering an emergency call for pizza? Make an omelet instead.
If you think only fancy French chefs can make omelets, think again. All you need to do is watch our step-by-step video, gather your ingredients, and get to work. “Stir, swirl, tilt and roll” may sound like the kind of instructions you’d hear from a Pilates teacher, but actually, it’s the mantra you need to create a light, fluffy, creamy omelet, every time.
After that first bite, you’ll find it hard to believe that this recipe isn’t loaded up with cream cheese or heavy cream. Ta da! It’s actually nothing but three plain ol’ eggs, salt, pepper, and a bit of easily mastered technique.
Once it’s plated up, your finished creation can land on the sweet or the savory side, depending on how you’d like to finish it. A sprinkling of chives is traditional, but feel free to add tarragon, parsley, or chervil as a garnish. A small handful of shredded cheese also makes a good topping.
If you’d like something heartier, serve your finished omelet with bacon, sausage, or vegetarian meat. Or warm up leftover veggies to add some color and texture. If you’re in the mood for a sweet treat, sprinkle the finished plate with powdered sugar, a smear of Nutella, or a spoonful of jam.
3 large Gelson’s eggs
¼ tsp kosher salt
½ Tbsp unsalted butter
1 tsp minced Gelson’s organic fresh chives
1 pinch black pepper
In a medium bowl, whisk the eggs and salt together until completely incorporated.
In a small, non-stick skillet over medium heat, melt the butter and swirl it to coat the entire pan.
Pour the eggs into the pan and allow them to cook briefly. Using a rubber spatula, stir the eggs and run the spatula along the sides and bottom of the omelet. You should have an even layer of very lightly scrambled eggs, but not fully cooked.
Let the eggs cook for about 1 minute more and periodically swirl the uncooked egg to the outside, running the spatula along the sides to keep the omelet from sticking to the pan.
Tilt the pan to a 45 degree angle and use the rubber spatula to roll the eggs up like a jelly roll, creating an omelet. Once the omelet is rolled, adjust it in the pan so the seam is on the bottom and let it cook for another minute.
Garnish with chives and black pepper. Serve hot.