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You can have this rustic, informal, omelet on the table in less time than it takes to shower and shave.
So, be a man. Skip the shower. Grow your beard. Eat a hot breakfast.
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Simple, Quick, and Easy Omelet
Makes 1 omelet
Ingredients
½ cup chopped onion[1]
1 Tbs olive oil
2 eggs
1 Tbs milk
2 moderate pinches of salt
1-2 tsp Spice and Tease Special Omelet Spice[2]
2-3 Tbs shaved Parmesan
Freshly-ground black pepper
1 Tbs sour cream
Directions
- Heat a cast-iron pan over med-high heat for about 2 minutes. Add oil. Throw one small piece of onion into the oil and watch for it to begin to sizzle. When it does, add the rest of the onions. Sauté until translucent and just starting to brown around the edges, about 5 minutes.
- Meanwhile, whisk eggs with milk, salt, and spice.
- When the onions are ready, turn heat to lowest setting, sprinkle the onions with Parmesan, cover, wait for about 30 seconds, then off heat. Immediately pour egg mixture over the onions,[3] don some snowmobile gloves, swirl the pan, and re-cover. Rest a couple of seconds, but don’t allow the eggs to become dry. Fold the omelet in half, then in half again. Pepper, garnish with sour cream, and serve on a warm plate.
Tarragon is at the top of this Spice and Tease fines herbes’ profile. It’s, as you’d expect, delicate … and the delicate-on-delicate action of the herbes and the eggs emphasizes muted paleness all around. This, in combination with the rich, soft texture, provides a luscious background for the very slight crunch of the onion, which is sweet, mellow, and flavorful. For an additional pop of flavor, consider blending the spice mix into the sour cream, perhaps with a pinch of red pepper flakes.
You could substitute a bit of straight-up tarragon, but the Spice and Tease has a worthwhile finesse. You could also substitute a nonstick pan for the cast iron – in which case you should skip the preheat. In either case, cleanup should take all of a single minute.
Notes:
This Is an Easy Way to Make an Omelet
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It would seem we share a love of food puns 🙂
I’m a big fan of omelettes, and this does look like a pretty simple one. If I hadn’t though ahead to pre-chop regular onions, I might substitute a handful of spring onion, which is faster to prep and hopefully that means no tears?
Thanks, Jordan. Spring onions is a fantastic idea. Thanks for springing it on me!
If my kitchen is upstairs, but I’m too tired to go up there, can I use ramps in the spring?
Ugh
Ack
That looks completely YUMMY!
Thanks, Dorothy! Cheers.
I am not sure if I am reading your recipe right. You cook the eggs off heat?
Yeah. Well, I used a cast iron skillet. There’s a lot of residual heat. The idea is to cook the egg gently. In a different pan, I might turn the heat back on, to its lowest setting.