What have we always said is the most important thing?

[fresh herb omelet]

 
After talking with the other two happy eaters, it turns out we all had the same thing on our minds this week: Breakfast.
 
Katie and Laura have the sweet stuff covered, but I've got a savory tooth that would only be satisfied by something salty, eggy and sans a lot of carbs. Enter: the omelet. Or, as Jacques Pepin and the rest of ze French call it, ze omelette.
 
Omelets are super easy. And super easy to screw up. I was inspired to learn how to make the perfect omelet after I saw Wolfgang Puck instruct the latest contestants on Top Chef how he makes an omelet- and then they were to replicate it. My husband and I watched as the contestants struggled, for various reasons, to replicate his simple recipe with their own added twist. After the verdicts were handed down, my husband and I were silent for a long time. I knew what he was thinking. After what seemed like forever, he finally asked me the question I was dreading, "Do you know how to make an omelet?" I'm sure I defensively replied, "Pshyeah! Do you?!" I'm also sure I stayed away from making him eggs of any type for a couple of weeks (a difficult task for us- we go through about a dozen a week). I couldn't admit that I just wasn't sure.

As it turns out my omelet-how-to knowledge was hovering at around 60%, if you want to try to quantify it. Which I do. I was overstuffing. I was cooking it at too high a temperature. I was just letting it sit there. I was using Pam instead of butter. I was ashamed. Ashamed, I tell you. But then I watched a short video tutorial and gave it a go. And it was good.

Here are some easy, basic tips I took away from Jacques Pepin's video:
 

• Eggs, salt and pepper. That's it for the base.
• Make sure you've beaten your eggs enough so that you don't have pieces of egg whites in your pan.
• Use a non-stick pan and just a little bit of butter (1/2 tbsp) to coat.
• Pour your eggs into a low-medium hot pan. You don't want to cook your eggs too quickly.
• Add your fillings as soon as you put your eggs in the pan.  
• When your eggs start to cook (coagulate) around the edges, use your fork or a spatula to gently drag the cooked eggs towards the center (but don't scramble them). Then, let a 'crust' begin to form again. Repeat this process again. And again, if necessary.
• Gently fold your omelet in half while it is still fairly wet in the center. This keeps it from getting too cooked and breaking in half. I did this slowly using a spatula- a fork tends to tear.
• Let your omelet brown on one side and then flip it onto the plate (browned side up).

 
For my omelet, I wanted to do something simple, light and flavorful, so I went with what I had on hand: fresh basil, parsley, chives and thyme (about 1 1/2 tbsp chopped) with some grape tomatoes to garnish. I used 3 eggs, a little salt and pepper, butter in the pan and that's it.
 
 

[aww, look how those pre-birds are nestled in those fresh herbs]

 
 

[eggs, salt, pepper, fresh herbs]
 



[almost ready to flip]


*At this point I thought I was going to switch to a post about scrambled eggs with fresh herbs. But have faith in yourself and in Jacques Pepin. He won't lead you astray.   
 




[perfect]

 Until next time...