Shaved Fennel & Peach Salad
- 2-3 each ----- Eggs, cracked
- to taste ----- Salt and Black (or White) Pepper
- splash ----- Water or Milk, optional
- as needed ----- Oil or Butter
- For each portion, beat 2 to 3 eggs well and season with salt and pepper. Add a splash of water or milk, if using.
- Heat a nonstick skillet over medium-low heat and add the butter or oil, tilting the pan to coat the entire surface.
- Pour the egg mixture into the pan and scramble it with a heatproof rubber spatula, or wooden spoon (or even chopsticks). Keep scrambling eggs to get small curds until it has coagulated slightly. Smooth the eggs into an even layer, like a crepe.
- Let the eggs finish cooking without stirring. If you are adding any filling, this is a good time as it allows the filling to warm.
- Tilt the pan and slide a rubber spatula or spoon around the lip of the pan under the omelet, to be sure it is not sticking. Slide the omelet to the front of the pan and use a rubber spatula or a wooden spoon to fold it inside to the center.
- Tilt the pan upside down, rolling the omelet onto the plate. Try not to touch the skillet to a serving plate as it may be very hot and potentially crack the plate. The finished omelet should be oval.
• Options for filling an omelet: A precooked filling may be added to the eggs after they have been smoothed into an even layer and before the omelet is rolled.
• Alternatively, the rolled omelet can be slit open at the top, and a precooked, heated filling or sauce can be spooned into the pocket.
• To give the omelet additional sheen, brush the surface lightly with melted butter.
• Plain Rolled Egg White Omelet: Substitute 30 fl oz egg whites for the whole eggs and omit the optional liquid.
• Mushroom Omelet: fill each omelet with ¼ cup sautéed mushrooms
• Cheese Omelet: Fill each omelet with 1 Tbsp. grated or diced cheese such as Gruyere or Cheddar.
• Vegetable Omelet: Fill each omelet with ¼ cup cooked vegetables.