Crack the eggs in a medium-sized bowl. Add the water and a pinch of white pepper and whisk vigorously to blend egg white and yolks together thoroughly.
Melt 1 teaspoon of butter in a medium-sized skillet heated on medium-high heat. Add the shallot and cook for 1 minute or until softened. Add the asparagus and season with salt and pepper. Cook until asparagus is slightly soft and no longer crunchy. Transfer to a small bowl.
Return skillet to stovetop. Add 1 tablespoon of butter and melt. Just before the butter browns, add the eggs. Using a silicone spatula, move the eggs about in the skillet gently. As the eggs set around the edge, push cooked portions toward centre of skillet and push uncooked egg towards the edge. When the eggs are almost set, turn the heat off.
Add the cooked asparagus onto one half of the eggs, going right to the edge. Add the goat’s cheese in a similar fashion.
Using the spatula, fold the unfilled side of the omelette onto filled half. Tilting the skillet towards a plate, gently coax the seam of the omelette to the edge of the pan. Holding the plate directly against the lip, slide the seam edge of the omelette onto the plate and flip the rolled edge of the omelette over top so that the seam is on the underside.
Sprinkle with kosher salt and fresh herbs. Serve immediately.
The Perfect Omelette Recipe
Ingredients
¼ cup asparagus, chopped
1 shallot, diced
1 teaspoon butter
salt and pepper to taste
3 eggs, room temperature
1 tablespoon water
pinch of white pepper
1 tablespoon butter
¼ cup goat’s milk cheese
sprinkle of kosher salt
freshly chopped herbs
Directions
Crack the eggs in a medium-sized bowl. Add the water and a pinch of white pepper and whisk vigorously to blend egg white and yolks together thoroughly.
Melt 1 teaspoon of butter in a medium-sized skillet heated on medium-high heat. Add the shallot and cook for 1 minute or until softened. Add the asparagus and season with salt and pepper. Cook until asparagus is slightly soft and no longer crunchy. Transfer to a small bowl.
Return skillet to stovetop. Add 1 tablespoon of butter and melt. Just before the butter browns, add the eggs. Using a silicone spatula, move the eggs about in the skillet gently. As the eggs set around the edge, push cooked portions toward centre of skillet and push uncooked egg towards the edge. When the eggs are almost set, turn the heat off.
Add the cooked asparagus onto one half of the eggs, going right to the edge. Add the goat’s cheese in a similar fashion.
Using the spatula, fold the unfilled side of the omelette onto filled half. Tilting the skillet towards a plate, gently coax the seam of the omelette to the edge of the pan. Holding the plate directly against the lip, slide the seam edge of the omelette onto the plate and flip the rolled edge of the omelette over top so that the seam is on the underside.
Sprinkle with kosher salt and fresh herbs. Serve immediately.
The Perfect Omelette Recipe
5 / 5. 1
Farm-fresh eggs whisked together before gently cooking and folding them French style with sautéed asparagus and goat’s cheese…
THE PERFECT OMELETTE recipe is just the thing for your next breakfast, lunch, brunch or dinner.
This post is in answer to a recent question posed on our INSTA page. “Hey Nik, what’s a favourite, easy, go-to meal?” Although THE BEST GRILLED CHEESE, our MEATY MEAT SAUCE and this SWEET & SPICY ASIAN SALMON rank way up there, we’re now convinced THE PERFECT OMELETTE deserves some serious props. Now if you’ve never made an omelette or omelet before, prepare to be amazed. This satiating dish of whisked eggs cooked in butter, often filled with cheese, vegetables and fresh herbs, needs little more than a side salad to create the best, light meal ever!
Before sharing our easy-to-follow step-by-step guide on how to make the perfect omelette recipe, how about a few additional egg dishes to tweak your fancy? The easiest are our EASY BAKED EGGS served with crispy bacon, classic EGGS IN THE BASKET and our HAM AND CHEESE BREAKFAST CROISSANT but, why stop there? Additional favourites include our EGGS BENEDICT, this easy FRITTATA or our famous QUICHE LORRAINE. Egg dishes are always welcome, anytime.
Now, let’s get back to making the PERFECT OMELETTE recipe:
INGREDIENTS
Eggs, butter, asparagus, goat cheese, a shallot, chives plus, salt and pepper? Hard to believe that’s all it takes, right? This simple list of ingredients is a testament to why certain recipes have such a wide and enduring appeal. A well-prepared omelette should never be complicated and this collection of readily available ingredients proves it. As always, we suggest using organic, locally grown fresh veggies whenever possible. Think of it this way: not only are you supporting local farmers, but you’re also using the freshest, best-tasting ingredients out there. Trust us, you will taste a difference.
FRESH EGGS
The type of eggs you use to make a homemade omelette will impact the flavour of the finished dish. We believe this recipe deserves to be made with the highest quality eggs for the best results. With just a tiny jump in category, look for organic farm-fresh eggs – they simply taste better. We craft all our recipes using large eggs but all sizes will work depending on how hungry you are. Let’s also remember the health benefits that eating eggs provide. Check out these nutrition facts! Eggs are among the most nutritious foods on the planet and contain vitamin A, vitamin B12, folate, calcium and zinc, to name a few. Eggs provide protein, fat, and important vitamins while being relatively low in calories. One important point about eggs in this recipe, don’t forget our suggestion to bring those eggs to room temperature before you begin.
FRESH VEGGIES
This recipe got us talking about what type of vegetables work best for the filling in an omelette. Good news, virtually all vegetables will work. Now, although we made this recipe using asparagus and shallots, try making it using tomatoes, mushrooms, spinach, bell peppers, onions and yes, even potatoes. Making a basic omelette recipe using your favourite veggies will be a game changer.
CHEESE
Here’s where this post gets really cheesy! Although we made our omelette with asparagus and goat’s cheese, feel free to experiment by making yours with cheese alone, or do a veggie and cheese combination as we did. If cheese is your thing, try making a simple cheese omelette using a good quality cheddar cheese, Swiss, Gruyère, feta, Parmesan or Monterey Jack. One word of advice, soft cheeses will soften and melt quicker than their hard cheese cousins. The goal is to craft an omelette with a perfect balance of flavour and creaminess.
FRESH HERBS
We’ve found the addition of fresh herbs to an omelette takes the flavours of this beloved dish from simple to amazing. Feel free to add these favourites into your mix: parsley, tarragon, chives, mint, cilantro, rosemary and marjoram. Using fresh herbs will add flavour but also pleasing aromatics into the mix. Here’s an interesting twist, in France, one of the most popular variations is an OMELET FINE HERBES where freshly chopped herbs are whisked up with the uncooked eggs before they hit the pan. Trust us, it’s a wonderful and delicious idea.
HOW TO MAKE AN OMELETTE
Making an omelette is pretty easy for the most part, but it’s still a good idea to watch the VIDEO attached to this post where we walk you step-by-step through the entire process. Here are the key takeaways:
You’ll need a nonstick skillet or Teflon pan in which to cook the egg mixture. You’ll also need a whisk, a bowl and a spatula.
It’s best to cook the eggs over low or medium-low heat. Never make an omelette over high heat, slow and gentle always wins the race.
When preparing an omelette go slow. First, melt a tablespoon butter. We use unsalted butter in this recipe. Once you pour the eggs into the pan, give it a tilt to move the eggs to the edge of the pan. You can then coax the edges of the omelette to the outside of the pan so that the centre cooks before adding a sprinkle of veggies, herbs and cheese.
Final step is to slide the omelette to the edge before you fold it out onto a plate.
LET’S EAT
One of the things that makes THE PERFECT OMELETTE so appealing is the way it works for all meals whether breakfast, lunch, brunch or dinner. With a bit of practice you’ll be making restaurant-worthy creations in no time.
Omelettes also welcome lots of different sides. Enjoy them with a favourite CHOPPED or FRESH FRUIT SALAD. Try them with these delicious HOME FRIES and a slice of our homemade SOURDOUGH (toasted, of course). We know you’ll love each and all.
THE PERFECT OMELETTE recipe is exactly that! Easy to make and very delicious, it’s just perfect!
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Ingredients
¼ cup asparagus, chopped
1 shallot, diced
1 teaspoon butter
salt and pepper to taste
3 eggs, room temperature
1 tablespoon water
pinch of white pepper
1 tablespoon butter
¼ cup goat’s milk cheese
sprinkle of kosher salt
freshly chopped herbs
Directions
Crack the eggs in a medium-sized bowl. Add the water and a pinch of white pepper and whisk vigorously to blend egg white and yolks together thoroughly.
Melt 1 teaspoon of butter in a medium-sized skillet heated on medium-high heat. Add the shallot and cook for 1 minute or until softened. Add the asparagus and season with salt and pepper. Cook until asparagus is slightly soft and no longer crunchy. Transfer to a small bowl.
Return skillet to stovetop. Add 1 tablespoon of butter and melt. Just before the butter browns, add the eggs. Using a silicone spatula, move the eggs about in the skillet gently. As the eggs set around the edge, push cooked portions toward centre of skillet and push uncooked egg towards the edge. When the eggs are almost set, turn the heat off.
Add the cooked asparagus onto one half of the eggs, going right to the edge. Add the goat’s cheese in a similar fashion.
Using the spatula, fold the unfilled side of the omelette onto filled half. Tilting the skillet towards a plate, gently coax the seam of the omelette to the edge of the pan. Holding the plate directly against the lip, slide the seam edge of the omelette onto the plate and flip the rolled edge of the omelette over top so that the seam is on the underside.
Sprinkle with kosher salt and fresh herbs. Serve immediately.
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