Ingredients for an omelette

This is dedicated to @judywriter on twitter, whose query about how to make an omelette prompted me to create it.

Making omelettes is in danger of becoming a lost art, or perhaps, in the scrambled eggs world of America, an art which never was grasped in the first place, but in fact this French technique is not hard to master. The main criteria of omelette success are:

1. Don’t use too many eggs for the pan you have. If you do, the pan will be too full and the eggs will not cook evenly.

2. Make sure you get the pan nice and hot, so that when you sprinkle water in it, it sizzles. 

3. Saute any ingredients you’re going to put inside first, with the exception of cheese, which you sprinkle in at the end.

4. Cook for the right amount of time. I decided I would make a real-time video of this because it just seemed too hard to explain in words.  I asked my husband to do the actual cooking, because he is acknowledged in our house as the best chef of the omelette, though most of us can cook one if asked to.  He decided not to do the monologue that usually goes with cooking shows, or the head shots either, but I think the actual food skills demonstrated  here are as good as any you’ll find on real TV.

I should note here that you don’t have to include the vegetables. If you don’t want to, skip video one and two, and in the third one, skip the part about adding vegetables, just grate in the cheese. The method is the same.  

Sauteing the vegetables.  Here we see the length of cooking for peppers, onions, and ham.

Finishing up with the vegetables.

Cooking the eggs.  

The finished Denver Omelette