Food: One Person Omelettes
Lately I have really been into making single-serving omelettes. Eggs are obviously very versatile, and omelettes are great platforms to put other food in. After making many omelettes, I have finally come across a “routine” that I think is the most easy and efficient, which is good for breakfasts or small lunches.
Step 1.) Prep
For ingredients, pretty much anything goes. All you need is one egg. Put everything you want to put in the omelette onto a plate. For this omelette I quickly defrosted some frozen broccoli and asparagus in the microwave for about 30 seconds–it’s ok if they’re cold since they’re going in the pan later on. If you’re using veggies, cut them up first. If you want to add cheese, tear a single slice of cheese (just one slice! It might not look like much but you must restrain yourself) and set it aside. You can also use deli slices (but just one!) and tear them up too.
Step 2.) Grease the Pan
Use the smallest fry pan you have for this omelette. Even if it’s non-stick, spray it or put a small amount of oil on the bottom. Eggs cook very quickly once they get going, plus it’s easier to fold when the pan is slippery. Heat the pan on medium. Anything higher will cook the egg too fast.
Step 3.) Eggs + Water = BFF
While the pan is heating up, beat the egg in a measuring cup (or whatever you want, I find that the measuring cup is a good size for this.) Then add about a tablespoon of water. I just eyeball it and add a little bit. This will make the omelette fluffy. For a more dense omelette, use milk. After you beat the egg and add the water, add everything you prepped earlier except for the cheese. For spicier omelettes you can add red pepper or ground black pepper, or both! At this point your pan should be good.
Pour the omelette in the pan and make sure it covers the bottom of the pan evenly. If you need to, use a spatula to move the veggies or whatever around so that they heat more evenly. The pan should not be so hot that it makes a sizzling noise when the egg touches it. If it does, that’s ok–you just have to work a little faster.
Step 4.) GO TIME
You can tell when the omelette sets by pushing the edges a little with the spatula. When you can “feel” that the edges are more sticky and you start to hear the omelette sizzle, that’s when you add the cheese. Add the cheese in the middle of the omelette. It’s better if they don’t touch the pan otherwise it will be hard to flip.
Once you add the cheese, tilt the pan toward the right (or left if you’re left-handed) and use the spatula the loosen the edges of the right side of the omelette. Then lift the right half of the omelette and fold it over the left side. Since the pan is small, this shouldn’t be very hard, but it doesn’t have to be pretty. Work with the non-stick pan and use gravity to help you move the omelette. Once it’s folded, cut the omelette in half and flip each half for maybe another minute. Since heating might vary, use your best judgement.
Step 5.) Enjoy
Remember when I said that the omelette doesn’t have to be pretty? That’s because I usually put my one-person omelette on top of toast or sandwiched between english muffins. I also like my omelettes a little spicy so I put some chili sauce on top. Voila!
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