Whenever my husband’s little 7-year-old nephew comes over, he always asks for my special omelet. His mom Sara asked me to teach her because he keeps asking for Auntie Jackie’s eggs! My trick is to add very little besan (which is chickpea flour) and cream (or milk), and top it with a little cheese. The omelet can be whipped up in no time and served with salsa on the side.
Whether it’s for breakfast or a light meal, omelets are a simple, versatile option. The ingredients can be adapted to suit the time of day and what you have on hand. You could make them plain with a little cheese or add cold cuts, tomatoes, mushrooms, spinach or even fish sauce. What’s not to love?
1. Info for How to Make an Omelet
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 1
- Calories: unavailable
2. Ingredients for How to Make an Omelet
- 2 eggs
- ¼ cup heavy cream (or milk)
- 1 teaspoon chickpea flour (optional)
- 1/8 teaspoon red chili powder (or red chili flakes)
- 1 clove fresh garlic, crushed and finely minced
- 1 tablespoon olive oil (or grapeseed oil)
- 4 pearl onions, peeled
- 1 tablespoon unsalted butter
- ¼ teaspoon fennel seeds (optional)
- 4 baby Bella mushrooms, quartered
- 1 tablespoon Parmesan cheese, freshly grated
- 1 tablespoon Emmentaler cheese (see tips), shredded
- ¼ teaspoon black pepper, freshly cracked
- 1 teaspoon green onions, chopped
- 1 tablespoon flat-leaf parsley, chopped
3. Directions:
- In a bowl, lightly beat the eggs with the cream (or milk) using a fork. Do not over-beat, beat until just combined. Add the chickpea flour (if used) and red chili powder.
- In a small non-stick pan, heat the oil. Add the pearl onions and fennel seeds. Cook until fragrant. Add garlic, green onions, mushrooms and butter. Cook until slightly golden. When the butter is hot and golden, immediately pour in the egg mixture. Sprinkle with salt. Allow to sit for about 20 seconds. Sprinkle with Parmesan cheese. Using a small spatula (I use chopsticks), let the excess liquid at the top of the eggs slide underneath the omelet, so the eggs cook evenly. Top with Emmentaler cheese and parsley. Cover with a lid. Turn off the heat and let it sit for 30 seconds. Sprinkle with black pepper.
- Note: No need to flip the omelet; you want the inside to be slightly runny.
- Fold in half and delicately transfer to a serving plate.
- Serve immediately.
- Bon appétit!
