Unlike many of the other WishDish articles, I do not have an extraordinarily amazing message or inspirational story. I’m just a simple guy who likes to drink beer on the weekends and eat good food.
So I come to you today as a poor college student with an omelette prep guide. Eggs! Eggs simply put, are a wonder-food (at least for me). Eggs are incredibly nutritious! Eggs are moderately low in fat and practically devoid of fat when eaten as whites only without the yolk.
A single egg is moderately high in Vitamin-D and Vitamin-B along with over 6 grams of protein. An egg is an amazing post-workout meal to help expedite the recovery of muscles, and if you’re cutting and want to reduce carbs, eggs are a go-to meal.
This is all considering not to mention, they’re relatively inexpensive along with being fast and easy to cook.
An easy way to remove the yolk from a cracked egg is to take an empty water bottle, squeeze it, and vacuum up the yolk.
It’s like a taco made of eggs. The omelette is the poster child of what to do with eggs. You can pack it with your favorite ingredients be it vegan or a hearty filling of meat.
I prefer my omelette with sun-dried tomatoes (but these are expensive so I usually skip out on these, but they add a dimension of flavor), mushrooms, spinach, and finely chopped honey-glazed ham. My family has always been a ham family. We go ham about every single holiday be it Christmas, Thanksgiving, birthdays, father’s day, and more. That’s right, you won’t find turkey in my household on Thanksgiving day.
Many novice omeletteers will simply douse their ingredients with olive oil and heat before addition to their omelette, and I’m telling you there’s so much more you can do. Heat the pan to medium high and olive oil to a light coverage of the pan, a few holes in coverage is fine. Add the bulkiest ingredients first (mushrooms, ham, etc). And let that cook for about a minute before adding the smaller ingredients. Now, to take this filling to flavortown (thank you Guy Fieri), add a small cut of butter around the amount you would put on two pieces of bread at a restaurant. Keeping in the idea of healthy eating, this is a decently minimal amount of extraordinary leaps in flavor.
I enjoy adding fresh parley or thyme along with just a dash of lemon juice. Finish with a pinch of salt (or seasoning salt if you like that) and pepper. Once the ingredients have reached a softer consistency, they’re good to take off the heat and onto a plate for the time being. For the actual preparation of the omelette, wipe your pan with a paper towel and add another cover of olive oil. Heat to medium while you crack open three to four eggs into a bowl. Beat them until there’s a very cohesive consistency.
Don’t over-beat them. Add to the hot pan. Cover the whole bottom of the pan and let the eggs cook.
To keep the bottom from burning and over cooking, create small gaps in the omelette by breaking it apart with the spatula and allowing it to refill with egg. Once the holes begin to no longer fill, remove from heat immediately as the residual heat will cook the eggs. This is the perfect time to add cheese if you want (I enjoy smoked gouda, but that’s also expensive).
Now add the ingredients onto only half the egg, fold over, and plate. Congratulations, you have an omelette. To add extra flare, make a whites only egg omelette, then add the yolks in right on top of the ingredients before folding to create a gooey and creamy omelette. Afterwards, sprinkle on a light pinch of cayenne pepper for a kick along with fresh chives to make it look fancy.