Excerpted from Martha Stewart’s The Martha Way (Harvest). A classic omelet is quick, versatile and can be served for breakfast, brunch, lunch or dinner. Follow these steps for the lightest, fluffiest result.
Before you begin
– Use fresh eggs and remove them from the refrigerator about 30 minutes ahead so they come closer to room temperature.
– Plan on 3 large eggs per omelet.
Ingredients
– 3 large eggs
– Pinch of kosher salt
– Freshly ground black pepper
– 1 tablespoon unsalted butter (per omelet)
– Optional: chopped herbs (scallions, chives, parsley) and fillings (grated hard cheese, wilted spinach, sautéed mushrooms or onions, fresh or roasted tomatoes)
Technique
1. Crack the eggs into a bowl and whisk with a balloon whisk until blended. Season with a pinch of kosher salt and a little black pepper.
2. Heat an 8-inch nonstick (or well-seasoned) skillet over medium-high heat for about 30 seconds. Add 1 tablespoon butter and let it foam; when the foam subsides, the pan is ready.
3. Pour the beaten eggs into the center of the pan and immediately tilt and swirl the pan to coat the bottom evenly. Use a silicone spatula or a fork and move it in a gentle figure-eight motion to encourage light curds.
4. Cook until the edges set, about 30 seconds. The center should still be a bit wet—carryover heat will finish it.
5. Run the spatula around the edge to loosen the omelet. Tilt the pan toward a plate and, with the spatula, fold one third of the omelet over the center. Then roll the omelet onto the plate so it forms a neat packet.
6. Finish with a sprinkle of fresh herbs, if desired. Add fillings either before folding (for evenly distributed fillings) or serve alongside.
Tips
– Don’t overcook: remove from heat while the center is still slightly soft; it will continue to set off heat.
– Keep fillings modest in quantity so the omelet folds and rolls easily.
– Experiment with cheeses, sautéed vegetables and fresh herbs—an omelet is a blank canvas.
Copyright note: Excerpted from “The Martha Way” by Martha Stewart. Reprinted by permission.