The perfect omelet starts with an understanding of how to make it. Here are a few tips for making the perfect omelet:
* Use clarified butter. It does not burn as quickly as salted or unsalted butter.
* Vigorously whisk eggs immediately before you pour them into the hot skillet, otherwise they will deflate. Incorporating lots of air into the eggs will ensure a light and fluffy omelet.
* Use a rubber spatula to gently fold half the omelet over the filling. Press down lightly on the half-moon to seal the omelet.
Here is my recipe for the perfect vegetarian omelet.
3 teaspoons clarified butter
8 ounces brown mushrooms (sliced)
1 cup fresh baby spinach
3 large eggs
Salt and freshly ground black pepper to taste
3 tablespoons Swiss cheese (grated)
½ medium tomato (diced)
Add 1½ teaspoons of the butter to an omelet pan and heat on medium heat. When hot, add the mushrooms and spinach. Sauté for 2 – 3 minutes or until the spinach is wilted and the mushrooms are cooked through. Remove mixture from the pan to a small bowl, cover to keep warm, and set aside.
Wipe the pan clean and return the pan to the stove over medium heat. Add the remaining 1½ teaspoons butter.
Whisk the eggs, black pepper and the salt together in a small bowl. Pour the eggs into the hot pan and swirl the pan to let the eggs spread evenly over the entire surface. As soon as the egg begins to set, lift the pan and tilt to let any of the uncooked egg sitting on top pour to the edge of the pan to cook. When the omelet is cooked through, spoon the mushroom and spinach mixture on top, and add grated cheese on top of that.
To serve, fold the omelet into a half moon shape. Slide the omelet onto a plate and top with diced tomato.