I am no stranger to complicated recipes.
I’ve tried makingice creamwithout a machine, whisked together the perfectgravy, and even attempted frying homemadedonuts.
Yet no matter what, I have never been able to successfully cook an omelet.
Kiersten Hickman/Eat This, Not That!
I can cook any other recipe with ease, but folding eggs?
It can’t be done.
Here’s how to make an omelet perfectly every time.
Kiersten Hickman/Eat This, Not That!
Here is an easy step-by-step tutorial for you to follow!
“It adds a little bit of extra fat and it tastes better.”
Add in some butter (about 1/2 tablespoon) and move it around to coat.
Kiersten Hickman/Eat This, Not That!
Vargas specifically recommends usingclarified butter, if you have it.
“That way it doesn’t burn it,” he says.
“I like the omelet to be a nice yellow color with no burnt or brown spots.”
Kiersten Hickman/Eat This, Not That!
“My favorite omelet has caramelized onions and Boursin cheese,” says Varas.
“That’s a pretty classic French omelet.”
Try spinach, cherry tomatoes, and feta cheese for another effortless combination.
Kiersten Hickman/Eat This, Not That!
Not sure how to caramelize onions?
Slice up an onion real thin.
On very low heat, melt 1 tablespoon of butter then add the onion slices.
Kiersten Hickman/Eat This, Not That!
Continually stir on low for at least 20 minutes.
Flip the omelet
Using a spatula, fold the eggs in half.
If the egg mixture isn’t cooked all the way in the middle, this is okay!
Vargas even recommends it, saying the omelet should be “nice and moist.”
In total, the omelet should cook for 3 minutes.
For an extra touch of flavor, sprinkle on some fresh coarse salt and pepper.
If you have it, chop up someparsleyand sprinkle on top.
Full Omelet Recipe
The easy way to make healthier comfort foods.
