All-time Most Popular Posts

This Week's Most Popular Posts

Tuesday, October 25, 2011

The Absolutely Perfect Omelette

Mmmm, look how thick and fluffy!

I'm not much of a eggs and bacon breakfast type of girl, so I never actually tried to make an omelette until now.  I tried out a recipe this weekend and once I got to the second omelette, everything turned out wonderfully.  Just the same, I wanted to perfect the recipe tonight.  I decided to see what adding half sour cream would do to the texture.  It did just what I expected--my omelette turned out super soft and fluffy and oh so delicious!!  Try it for yourself.  Enjoy!

3 eggs
1 TB heavy cream
1 TB sour cream (or plain yogurt, use heavy cream if you have neither of these--2 TB of either of these in lieu of heavy cream could also work)
salt to taste (about 1 tsp or so)
pepper to taste
a shake of garlic powder

 1 TB of butter and a drizzle of oil (the oil raises the smoking point of the butter and prevents burning)

1 tsp finely chopped green pepper
1 tsp finely chopped onion
1 TB sliced black olives
1 TB chopped tomatoes, excess moisture removed
1 clove of garlic, minced
1 large handful of washed fresh spinach, lightly salted (or desired amount of thawed frozen spinach), sauteed with excess moisture squeezed out)
1 slice of jowl bacon, chopped and fried (regular bacon is fine too, you want the end result to be about 1 tsp of chopped bacon)
shredded cheese, desired amount (I like about 1/4 cup or 1/3 cup and I like to put cheese on the top and bottom of the other fillings to hold them in place)

1. Place omelette ingredients in a blender for one minute, allowing the mixture to become foamy

2. Melt butter and heat oil together over medium low heat in an 8" skillet (this smaller pan will ensure optimal fluffiness)

3. Pour blended egg mixture over the pan and allow edges to set just enough to lift them with an oiled spatula

4. Lift the outside edges of the omelette and allow egg mixture to flow beneath the set eggs.  Do this for all edges and smooth out the omelette with spatula to even it out

5. Continue this process until the omelette is nearly set

6. Once the omelette is nearly set, sprinkle toppings evenly across one side of the omelette and fold the other side of the omelette on top of it

7. Cover the pan and allow the omelettes to set and the cheese to melt

8. Slide the omelette out of the pan and onto a plate and enjoy :).

Don't laugh but my boyfriend will not eat his omelettes without ketchup, and I finally tried it...I must say, if you drizzle just a little good ketchup over the top, it sure is yummy.


  1. Yum! The omelets look absolutely amazing! Great job!

  2. Thanks for the compliment :). They were yuuummmy!!!

  3. Hi Vincent! Thanks! Yes, I know petit chef. I use it a lot for the recipes in Spanish and Italian. I'd love to be a member. Thanks for sharing the info.