*Add cooked meats or vegetables to your omelet as soon as you add the cheese. Then fold or roll. Not a fan of chives? Add diced tomatoes and cut avocado over top instead. Or serve plain. Prefer egg whites? Use four egg whites as a substitute for two large eggs and follow recipe directions.
Chef’s tip
Do not skip whisking. This is the main secret to a fluffy omelet. While some recipes call for liquid to be added to omelets (e.g. water, milk, or cream) most chefs agree that it is not necessary. In fact, it may make eggs tough or slimy. Do not overload a pan or it will increase the cooking time too much and lead to a rubbery omelet. Avoid browning the omelet as this can alter the flavor and texture.
A tad bit of history:
It is true that many cultures, including the ancient Persians, Romans, and Japanese, poured eggs into heated pans and created their own versions of omelets. The French are credited with its first official use in the late 17th Century in a French cooking publication, Cuisine Bourgeoisie, using the spelling omelette. In addition, Napoleon Bonaparte, perhaps due to myth, is said to have been traveling with his army through a small town where the local innkeeper from an auberge (small hotel) served him an omelet. The story says he liked it so much that he ordered a huge one for his army the very next day. This began the annual festival of making a giant omelet for the townspeople in the southwest French town of Bessières. The 15,000-egg omelet cooked in duck fat is big enough to feed about 2,000 locals and visitors. 2023 marked the 50th year for this fun festival. And, if you’re curious, the shells are not simply tossed. They are repurposed as fertilizer and used for chicken rearing.
Fun fact:
The largest omelet ever made weighed over 14,000 pounds and used 145,000 eggs.
Serves one
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