Eggs are perfect in my opinion. I can eat them everyday without getting tired of them. I have only been cooking for 10 years, but in that time I have never once made an omelet to perfection.... until this week.
In the book Raising Chickens by Ashleigh English there is a recipe for omelets in the back and something caught my eye that I had never read before. A lid. Put a lid on the pan while the eggs set up.... Low and behold it made an amazing difference. My eggs set up perfectly and I enjoyed one of the best egg dishes I have ever had.
Here is my adapted recipe:
habanero chile sauce (to taste)
1/2 carrot, shredded
few slices of onion, chopped
2 cloves garlic, minced
1/2 roma tomato, chopped
fresh herbs (we currently have thyme, oregano & basil in our garden so that's what I used)
cheese (I used cheddar. Although if we had gouda I suspect it would be the perfect companion to this omelet)
2 Tablespoons unsalted butter
salt & pepper
* Whisk together eggs and chile sauce in small bowl.
* Heat a medium size skillet on medium-low heat. Melt 1 Tablespoon butter. Saute veggies first. Remove from pan.
* Melt the other Tablespoon of butter in same pan. Add egg mixture. Cover with a lid for a few minutes until eggs set up and you can run a spatula all around the edge without the eggs sticking or breaking.
*Top half of the omelet with veggies, cheese and fresh herbs. Fold omelet in half covering veggies. Cover with lid again for another minute or so.
* Slide beautiful omelet on plate. You can add salt & pepper if you like or salsa or sour cream or more chile sauce (yes please!)