The Omelets Have It

The omelet's have it!  Omelets have been on my mind since Sunday when I had one at the Embassy Suites hotel.  I couldn't wait to tell you about my omelet experience from the weekend, but when Rachel Ray had a guest chef making "baggie" omelets today, I got right on it.  So here I am.  Good morning everyone!!!!


Truth time -- I am not a huge fan of omelets.  I have tried some in restaurants and they were either tough or undercooked, i.e. eggs runny (and like my mother, that gags me).  I have tried to make them at home without success.  After a overnight visit to the Embassy Suites this weekend, I decided that I might give them another chance.  So this post is really just for me.........to help me remember.


By watching the chef at the Embassy Suites, I now may attempt omelets again.  Here's basically how she did it.  First of all, she had all her ingredients in prep bowls in front of her (that's probably a no brainer for most of you guys).  She also had a bowl of beaten eggs with cream or it could have been milk...probably was just milk.  Her omelet pans were hot, but not scorching hot.  She ladled a bit of melted butter which might have had a little olive oil in it (that's probably the mixture I will use).  After the butter was sizzling just a tad, she added the chopped meat of choice.  After 15 seconds or so the chopped vegetables were added and cooked over a medium-high heat for a couple of minutes just until the veggies were tender-crisp.  No eggs up till this point.  Then she added a couple of ladles of the egg mixture to the meat/veggies.  Do not stir.  That cooked for 30-45 seconds and she gently lifted up one side so that the uncooked eggs could run beneath the already cooked eggs.  After another 30 or so seconds she flipped the entire mixture over in one flip just to make sure the eggs were thoroughly cooked.  She sprinkled cheese over the cooked eggs and gently slid the eggs onto the plate while at the same time folding it in half.  I had requested vegetables only; spinach, onions, tomatoes, pickled jalapenos (which really imparted a lot of flavor).  It was a beautiful presentation and I admit, I ate the entire thing.


Things I learned:  1) have your ingredients prepped and ready, 2) cook your vegetables and meat before adding the egg mixture, 3) watch the heat; the chef adjusted the heat throughout the process, and 4) don't fold your omelet until I you plate it from pan.  And add those jalapenos for me!!!!


Thanks Embassy Suite Chef.


So that is my post today; the omelets have it!


I love you.


A guest chef on Rachel Ray loaded all the uncooked ingredients in a baggie, squished it around, and put the bag in a pot of boiling water and cooked it for 15 minutes.  I am sure this is good; however, the one on TV wasn't all that eye-appealing.