Think your eggs are adequate? Bobby Flay would probably tell you to think again. In fact, he’s said that he won’t hire anyone at his restaurants who can’t make a good omelet. That’s how basic and essential a cooking skill he thinks it is. I felt so ignorant. Here I was thinking I was a decent cook. I had no idea just how poorly I was making my breakfast until I saw him make an omelet. Holy cow! Talk about a game changer!
This life lesson came about one afternoon when all three of my boys were miraculously napping at the same time. I put on a random episode of Bobby Flay’s Throwdown (I love cooking shows!) while I sat down to eat some lunch. Initially, when I saw it was about omelets, I thought it was going to be lame. But then I saw him make an omelet. That’s not how I made my omelets… His looked incredible. It couldn’t be that easy. Since I had some free time, I gave it a shot. AMAZING RESULTS! I was hooked.
So I just had to share it with you. In case you too are longing for a better breakfast. A special thanks to Bobby Flay (who will likely NEVER see this) for the life changing lesson in cooking!
Let’s get to it. Turn your burner on to medium-low heat. Grab a pan and grease it. I use butter because, yum, it’s butter.
Crack open some eggs. Lately I’ve been doing three, but I’m nursing a baby so I’m extra HUNGRY. 🙂
Whisk up those eggs so the yolks and whites are fairly well blended. (You can also do this in a bowl and then pour it in the pan if you want an even fluffier omelet, but I don’t like making extra dishes. I don’t even use a whisk, that’s how much I hate getting extra things dirty.)
Let it set a bit until the very bottom starts turning white. While you’re waiting, it’s a good time to sprinkle on some salt and pepper if you’re into seasoning.
Don’t let it get too firm. The next step is to scrape the cooked eggs and mix them around with the uncooked parts. Almost the way you would if you were going for scrambled eggs. What you’re wanting to do is push up the firmer parts and redistribute the uncooked parts onto the bare pan to cook.
Let the eggs cook until they aren’t very jiggly anymore (yep, super technical terminology here). Then slip your spatula around the edges to loosen it.
Now flip it. Bobby likes to do a fancy throw in the air to flip his omelets, but for the rest of us a regular old spatula flip will do the trick.
Let it cook another minute or two until the eggs are cooked through. You can lift and check the underside if you aren’t sure on the timing. While you’re letting it cook, throw on your fillings. I used bell peppers, mushrooms, and mozzarella in this guy.
When the eggs are cooked and your cheese is melted, gently fold it in half.
Slide your omelet onto a plate.
Now dig in! Cut up some fruit, grab a handful of nuts, steal some of your kids’ Bunny Grahams, and you’ve got yourself a beautiful meal. And a tasty, healthy, filling one at that! 🙂
If your eggs already looked like this, you’re awesome (and light years ahead of me in life skills). But if your eggs look less appealing than this, I challenge you to try it the Bobby Flay way. I promise you won’t regret it.
Here’s the episode I watched via Amazon Instant Video: Bobby Flay Throwdown: Omelets.
If you want to see the master at work, here’s a YouTube video of Bobby making an omelet. He does it a little differently and at a higher heat than he did in the throwdown, but both ways work.
Go make yourself some eggs!