Copyright 2002 Blacks Culinary

The trick to a good omelet is precooking the ingredients. Then you can cook the eggs a bit slower allowing the center to cook before adding the fillings. This results in less moisture and overall produces a better product. Start by heating a small amount of butter in an egg or separate saute pan. Add your onions and peppers, season with a pinch of salt and saute till the onions are translucent. Add your mushrooms and tomatoes as well as a small amount of garlic and thyme (I love this flavor with mushrooms). Cook for another 2 minutes then remove to a plate until ready to use. To cook the omelet, heat a pan with butter till foamy. Add your scrambled egg mixture and allow to set. Use your spatula to poke holes allowing the uncooked egg to penetrate. You can get the egg almost completely done before flipping if your heat is right. Once the egg is set (make sure not to brown the egg) pan flip the Omelet (if you can). Immediately add your filling on one side of the omelet and your cheese on the side your intend to be the presentation side. The cheese will act as an adhesive, helping to prevent the top from cracking during the folding. Omelet Cooking Tip: If your “Pan flipping” skills are good, another way to cook the omelet is to start by cooking your veggies in the pan, then adding the scrambled eggs and letting it cook using a spatula to try and encourage cooking through. Once almost completely set you flip the entire omelet. Add cheese in the middle and fold in half