A Girl & Her Food: How to make a perfect omelet: Spring asparagus, fresh herbs, red onion & Parmesan cheese


How to make a perfect omelet: Spring asparagus, fresh herbs, red onion & Parmesan cheese

Do you ever wonder how your favorite breakfast spot serves up the most perfect egg omelet each time? With my easy tricks, you will master making fluffy and flawless omelets just like them.  When you feel more comfortable, you can experiment by adding sautéed veggies, different cheeses and even meats.  Leftover roasted veggies from dinner the night before make great additions to omelets the next morning.  For this dish, I used some leftover garlic roasted lemon asparagus. I prefer an open-face omelet and my husband likes to fold his omelet. What's in your favorite omelet? 


2 large eggs (I use fresh farm eggs)
1/2 Tablespoon unsalted butter (I use grass fed butter)
1 Tablespoons grated Parmesan cheese
1 Tablespoon of chopped roasted asparagus spears (leftovers)
1 Tablespoon of fresh chopped fresh herbs such as chives, tarragon, oregano, basil & parsley (I used all of the above!)
1/2 Tablespoon of red onion, finely chopped (soak in cold water to mellow their bite) 
Sea Salt and fresh ground pepper
Olive oil


Make sure to prep all your ingredients chopped, grated, sautéed as omelet making is a quick activity.

In a medium bowl, gently beat the eggs add a couple pinches of salt and grinds of fresh ground pepper and set aside. Don't over beat your egg mixture.

Heat a small 8-inch nonstick skillet over medium high heat. After the pan has been heating, for about 3 minutes, add the butter coating the pan evenly. When the butter begins to bubble, add your eggs.  I usually turn down the heat to medium as I don't want to dry out my eggs if my pan is too hot.

Pour the egg mixture into the center of the pan and beginning tilting the pan to evenly spread the egg mixture on the entire cook surface. As the eggs are setting, gently stir them with a rubber spatula, pulling the set eggs up so to allow the  liquid to spread over the pan evenly without any gaps. This is called scrambling.Continue this scrambling as it allows the eggs to cook evenly. You want to cook the omelet until the bottom is set about 1-2 minutes.

Add your cheese and other ingredients. Make sure not to add too many fillings can prevent your omelet from folding shut.  Using a rubber spatula, loosen the edges of the omelet ant tilt your pan, letting gravity help you fold the omelet. I prefer my omelets round and not folded.  Gently side onto a plate. Serve immediately. Enjoy!

Here is a "his-and-hers" brunch at home. I love picking up breakfast sausage from The Butcher & Larder


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