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Thursday night was an interesting night for me. I did not feel like cooking too much and really did not feel like getting something from a local fast food place. Joy suggested I make an omelette. So I did.

But I have never made an omelette before, so I hit up good old Google for advice: WikiHow for the perfect omelette. Please follow along with feasting eyes.

Ham and Cheese Omelette

Ingredients

2-4 eggs
Milk
Non-stick oil
Flipper or spatula
Salt and pepper (or other herbs and spices)
Butter
Ham
Cheese
Oil or butter

Steps:

1. Gather and prepare your omelette filling ingredients. Eggs cook quickly, so it is best to slice the ham prior to cooking. Chop these into bite-size pieces.
** Some common omelette additions include onions, ham, bell peppers, braising greens, spinach, sausage, olives, diced tomatoes and mushrooms. Use any or all of the ingredients, in combinations of your choice.

2. Break the eggs. It is best to crack your eggs one at a time in a bowl or a cup (this will keep bad ones from getting mixed in). Put them into a glass or plastic measuring cup equipped to pour the eggs into the pan.

3. Beat the eggs until they are completely mixed (the yolks and the whites). You can either use a hand mixer, a fork, or wire whisk to mix/beat your eggs. For something as simple as an omelette, a fork will suffice. For a single-serve omelette, you can use between two and four eggs, depending on how hungry you are. At this stage you can add salt, pepper, and other herbs and spices to the eggs.

4. Stir up your other ingredients.

5. Use a good heavy cast-iron pan with about a tablespoon of melted butter. Put the pan on low to medium heat, and pour in the eggs, spreading them evenly by tilting the pan, or with a spatula. Adding a splash of milk will help make the eggs fluffy.

6. While the eggs are firm on the bottom, but still slightly runny on top, sprinkle shredded cheese over eggs. You will know that the omelette is done when there is no liquid left in the eggs.

7. Take three-quarters of your ingredients, and evenly sprinkle them over the eggs.
Pay special attention that the eggs are not sticking to the bottom of the pan, and use your flipper or spatula around the edges of the omelet to make sure that it is not sticking. Gently roll the sides of your omelette, about an inch or two. Then roll or fold the ends of the omelette, closing in the ingredients.

8. Roll your omelette onto your plate, or use the spatula and lift it onto your plate.
Place the remaining ingredients on top, and sprinkle with cheese.

All that is special, yes, but the first thing you will learn about me: I tend to be picky. No vegetables in my omelette. As you probably noticed, my filling of choice was ham and cheese. I believe this is the most basic of omelettes to make. I used only 2 eggs for this omelette. It was measured perfectly for me.

In addition to the omission of veggies, I left out the salt. Ham is already salty as it is, why add to that? The block of cheese you see is a store brand of sharp cheddar. I grated it directly over the omelette while it was cooking.

One thing I have learned about eggs in the past few months was that “if it looks done, they’re overdone.” Alton Brown taught me that, and since then, I have yet to have browned eggs.

The anti-stick is possibly the most important part of this case. Not enough oil and/or butter and your omelette’s going to break. This dish takes patience, but when it’s done, you’ll be pleased with the results. Enjoy!

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