Gosh, it’s amazing what interest the mention of an omelette can generate. I guess it’s just a perfect food. The first time I went to New York I was 22 years old. My cousin took me to an omelet restaurant who’s claim to fame was having 1000 omelets on the menu. Little did he know I would insist on reading the whole thing. (I love a good menu.) It was also the first of many sticker shock moments I had on that trip, but come on, $16 for an omelet was and is highway robbery!
According to legend, or fact, as the town of Bessieres France would have you believe, The Giant Easter Omelet came to be when Napoleon and his army stopped in the town for the night. The story goes that Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and prepare a huge omelet for his army the next day. To date, the largest omelet on record was made in Ontario, Canada on May 11, 2002. It weighed 2.95 tons, which makes any sane person wonder how they weighed it, or why!
That sounds like a lot of trouble. Here is the recipe that Richard likes and that he asked me to put in the cookbook. Hint: add spinach and mushrooms and you could probably sell the thing for $30 in New York with inflation!
Ingredients
2 eggs
1 Tbsp water
1/4 tsp each, salt and pepper, or to taste
2 tsp butter
1/3 c your favorite cheese * see note
Directions
In a small bowl beat eggs with water, salt, and pepper until very well blended. A fork or a whisk will do the trick.
Melt butter in an 8-inch non-stick skillet over medium heat. Tilt skillet to coat the bottom.
Pour in the egg mixture. It should start to set right away. With a spatula, push edges of omelet to the center of skillet and let raw egg slide on skillet surface.
When the surface of the eggs is thick and no raw egg remains, place cheese on one side of the omelet and fold the other side over with a spatula.
Slide onto a plate and enjoy!
Serves 1
- So many things make good omelet fillings: salsa, ham, cooked spinach, cooked mushrooms, peppers, onions, and tomatoes to name a few!
Just in the Pan Ready to Fold
