How to Make A Two-Egg Omelet [Video]
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Every week our farm share arrives with boodles of onions, sweet, brilliant white (or purple!), oblong orbs. As is often the case with CSA produce, it can be hard to keep up, so when I find my vegetable bin brimming with onions on the brink of turning, I caramelize them and throw them on pizza or in pasta or in an omelet with goat cheese, which has become a favorite quick dinner.
Here’s a quick video. Happy Friday. Now go make yourself an omelet:
I love the combination of caramelized onions with goat cheese…
but basil and cheddar is nice, too.
The beauty of this Turk pan is that it basically acts nonstick, even with eggs. I have the 9.5 inch. Rarely do I do anything but wipe the pan clean with a towel.
How to Make A Two-Egg Omelet [Video]
- Total Time: 25 minutes
- Yield: 1
Description
If you really want to prevent your omelet from browning, using clarified butter will help. As noted above, I love my Turk pan for omelets, but if I didn’t have that, I would use an 8- or 9-inch nonstick skillet. Video: caramelized onion and goat cheese omelet Video: basil and cheddar omelet
Ingredients
- two eggs
- salt
- pepper
- butter
- caramelized onions
- goat cheese
Instructions
- Beat the eggs until the yolks are broken up and the whites and yolks are nicely mixed — when you lift your fork or whisk from the bowl, they should stream down evenly. Season with a pinch of salt and freshly cracked pepper.
- Line up your ingredients next to your stovetop.
- Heat a 9-inch skillet over high heat. Add a nice pad of butter. The butter should sizzle gently and start skidding around the skillet. If it doesn’t, your pan isn’t hot enough—wait for it to gently sizzle before proceeding. If it starts browning instantly, your pan is too hot, and I would start over. (Just wipe out the butter and let the pan cool down for a little bit.)
- Tilt your pan so that the butter coats evenly, then pour your eggs into the center. Let the eggs sit for 3 to 5 seconds or so. When you see the rim of the eggs begin to lighten in color, begin moving them in this sort of fashion: starting at 12 o’clock, drag the eggs down to the center, letting the uncooked egg fill the space behind the moved eggs. Repeat this at the 6 o’clock position, then the 9 o’clock, then the 3 o’clock. Repeat this movement, always starting from a different spot on the skillet, until you are no longer able to move the eggs. The whole process should take about 1 minute. Turn off the heat and remove pan from heat. Sprinkle onions and goat cheese over top. If your eggs look too soft for your liking on top, let the pan sit for a minute — the heat from the bottom eggs should be enough to cook them through.
- When you’re ready to plate the omelet, run a spatula around the edges. Starting at one end, fold the edge into the center, rolling the omelet into a spiral. Gently ease the omelet out of the pan onto the plate. Let rest for a minute before eating.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Incidentally, I recently bought a set of these bowl covers, which I had intended to use for covering bowls of rising bread, but which I have been using for everything. They are particularly handy if you have storage containers with missing lids. I love that I can wash them and use them again and again.
This post may contain affiliate links. Please read my disclosure policy.
14 Comments on “How to Make A Two-Egg Omelet [Video]”
Those bowl covers are so cute!! I could use like two sets of those 🙂
Emily, they are so handy. Also, hieeeee. xo
Ohhh what a gorgeous post. And I love that pan!!! I am going to have to look into getting one of them!
Mila, it’s my favorite. Seriously — I use it for everything.
No joke, that video just helped me make my first successful omelette ever, after years of scrambled attempts. Thank you!
Kelly, this makes me so happy. Thanks so much for writing in!
Speaking of eggs… I made a grilled ratatouille and had left over grilled veggies which I turned into a delicious frittata and served with fresh basil pesto. Very fine!
Oh, Sunie, that sounds delicious!
Fun video! Omelettes (the clean out my leftovers variety) and egg scrambles are my go-to maternity leave lunches! It takes longer to think about making them than to actually make them.
Must own that pan…and do you think those covers would be easy to make with a sewing macbine?
It’s a good one, Mama Poule! Every so often things stick, but for the most part, if it’s hot enough and you use the proper amount of butter/oil, it acts nonstick. I find it browns meats so beautifully and evenly.
And yes — you could totally make your own covers. I wish I had more of the larger size so I could cover more bowls of rising bread, but I am finding that I am using all of the small ones, too. Love them!
Ali…what is the difference between cast iron and forged iron?
Lovely post…off to make an omlette
Preeti, hi! My bad — it’s forged steel not forged iron, but great question either way….the answer to which, I do not know 🙂 Let me do some googling, and I will report back. Hope you are well! xo
I’ve been using a 9″ skillet for omelets–stainless steel bowl, aluminum bottom–since about 1965. It is still beautiful, spreads the heat well, cooks perfectly, and rarely needs serious cleaning unless I grab it for a quick burger or something. As I’ve gotten older, I’m more likely to fix a 1 egg omelet several times a week, often using leftover veggies such as ratatouille as fillings. Favorites include a bit of sliced avocado, chopped tomato and slivers of ham; sauteed mushrooms and an oz of Swiss cheese; a few kalamata olives and a sprinkle of feta. The caramelized onions look like a winner, too.
Oooh, all of those fillings sound so good. Love the idea of a 1-egg omelet and lots of fillings. Yum!