Rise and shine! The sun is shining, the birds are chirping, and Tommy is desperately clinging to his iced coffee in an attempt to wake up.
Every morning I look at my calendar and am in awe at how quickly time flies. Tomorrow is August 1st. Monday I turn 27-years old. This month marks 1.5 years at my job. And SMAK is going on two months of daily posts. It is hard to believe! At the same time, it is very exciting to see how things change and how I am moving into different seasons of my life.
If you are anything like me, breakfast food is one of your absolute all-time favorites. I could eat eggs, waffles and bacon for dinner! In fact, that was a regular occurrence growing up in the Engstrom household. As I've grown up, I've learned to perfect the omelette. It is a simple recipe that allows you to add whatever ingredients your heart's desire, customizing it to your tastes. In this post I've included a recipe for a very basis omelette - eggs, milk, cheese, and hot sauce.
The trick I've learned is to be patient. I prefer using a medium to low-heat to cook an omelette. This allows the eggs to cook slowly through and through, without burning the outside layer. As you will see below, after allowing the eggs to cook a while, you add the remaining ingredients, i.e. cheese, etc. This is where you can jazz up your breakfast a little more. Just think about the omelette choices you see when you go out to a restaurant - Western, Greek, Veggie, Fresca, Espanola. The options are endless! Choose the ingredients you want - cheese, ham, peppers, mushrooms - and make the omelette your own.
Getting the perfect half-moon shaped omelette takes time and practice - there are still mornings when I flub and turn my omelette into scrambled eggs out of frustration. It's just one of the many joys of cooking early in the morning.
Do you have an omelette making tips? Any favorite breakfast foods?
The Perfect Omelette Serves 1
3 large eggs 2 tablespoons milk sea salt and freshly ground black pepper Sriracha hot sauce, to taste cheddar cheese, shredded butter
- Crack the eggs into a mixing bowl and add milk, Sriracha, and a pinch of salt and pepper
- Beat well with a fork or electric hand mixer.
- Put a small frying pan on a low heat and let it get hot, add a small knob of butter.
- When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle in the cheddar cheese.
- Ease around the edge of the omelette with a spatula, then fold it in half. I move around the pan, draining any raw egg into the empty side of the pan. Fold again.
- When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.