Omeletes: The Second Most Useful Breakfast a Man Can Know

Omelets. Even easier and faster to make than crepes. Omeletes were created in the South of France, and became a favorite of Napoleon. Here is the simplest and purest way to make an omelet. Put some butter in a pan (be generous here) and melt it. While the butter is melting, crack two or three eggs into a bowl and scramble them with a fork. Let the pan get very hot. Pour the eggs into the pan. They should instantly begin to set. Use a spatula to push the outside edges of the omelet in toward the middle and tilt and swirl the pan, so the the uncooked egg on top becomes the new edge. Repeat this process around the circumference of the omelet until no runny egg is left. That technique will make your omelet fluffy. Make sure that the omelet has cooked into one solid piece. It should stay in one piece and slide freely around the pan. The butter will aid this process. If it is stuck somewhere, unstick it.

Now you will flip it, using a deft quick flip of the wrist. This skill is mandatory for omelets. Practice it with a tortilla or a crepe to get the hang of it. It isn't too difficult, and you will be better off for knowing it.

After flipping, do not return the pan to the heat. The residual heat of the pan will be more than enough to cook the underside. Slide the omelet half way onto a nice plate. Use your wrist and the edge of the pan to delicately fold the second half over the first. Top with freshly ground salt and pepper, and enjoy. Add other fresh herbs like thyme and rosemary if you have them.

You can add fillings, if you wish, of course. Use meats, quality cheeses and fresh vegetables. Sautee the fillings in a second pan and add them to each omelet after you flip them. You only need to put the filling on the half of the omelet that you slide onto the plate, because the second half will be folded on top. Garnish the omelets with lots of freshly cracked pepper and salt, herbs, and freshly grated parmaseano reggiano. Add something pretty to the plate, like a sprig of flat parsley, a few apple slices, orange wedges, tomato slices, or berries. Bon Appetite!