Follow these steps to make a simple herbed omelet, something I make for myself most mornings. You can also choose to scramble the eggs instead of making an omelet. I’ll explain that as well, but the focus is on creating an omelet. Download the Recipe Card.
Gather your cooking utensils.
I use the following:
- 12-inch Analon saucepan with a glass lid
- Medium-deep bowl
- Wire whisk
- Home Décor wide spatula heat resistant to 600°
- Pampered Chef spoon spatula
- Chef’s knife with a flat blade
- Hard plastic cutting board
- Kitchen shears to clip fresh herbs
While I use fresh herbs I’m growing in my two Aerogarden containers (see the short video), you can use dried herbs. I like a lot of flavor in my eggs and I prefer the taste of the fresh herbs.
Gather your ingredients:
2 organic eggs
2 TBS filtered water
1 medium sprig of fresh kale (or fresh or frozen chopped kale or spinach)
2-4 leaves of Sage
1 long sprig of fresh Thyme
4-6 leaves of fresh Marjoram
4-6 leaves of fresh Oregano
Organic Avocado oil spray, enough to cover the bottom of the pan (I get it from Costco)
(Optional: 1 Tsp garlic & herb-infused avocado oil. I make my own keeping it in a cruet)
The objective is to have about 1 rounded Tablespoon of herbs once they are diced. The kale or spinach when diced will be about ½ cup and will shrink as it cooks.
Spray the pan with the avocado oil and turn the heat to medium. While the pan heats, dice your herbs and kale or spinach, keeping the kale separate from the kale or spinach. If you use frozen, measure out about a ½ cup and set aside.
1 Add the herbs and fry until they bubble.
2 Add the kale and cook until limp.
3 While the herbs and kale are cooking, whisk the eggs with a scant 1 tablespoon of filtered water. I use a Brita filter for our drinking water. The water helps make them lighter and fluffier. The water evaporates as the eggs cook and lightens the texture, a tip from Bon Appetit magazine and my Mom. Thanks, Mom!
4 Take the pan off the burner and pour in the eggs. Do not add salt and pepper yet. I use the rubber spoon spatula to scrape any remaining eggs from the whisking bowl.
5 Turn the temperature down to low, put the pan back on the burner, add a little Mrs. Dash Garlic and Herb spice (optional), and cover the pan. Let the eggs cook until the edges are a bit firm and they look firm but still a little moist in the center; about 2-3 minutes.
Note: If you’re scrambling the eggs, uncover them when they start to firm up and use the bowl spatula to carefully lift and drag the eggs from one side of the pan to the other turning them over as you do this. The objective is to get large clumps of firm eggs. You may want to tilt the pan to allow any still runny portions to move to an area that is clear once you’ve created a clump or two. You do not want small clumps that look like cottage cheese. You want 3-4 large clumps of fluffy eggs. This process will take less time than the omelet.
6 Back to the omelet, when the eggs look fairly firm in the center, remove the lid and set it aside. Grab the large wide spatula and gently lift about half of one side slowly flipping it over the other half. You’ll have a triangle when done. Move the omelet to the center of the pan, cover with the lid, and turn the stove off. Let it site in the hot pan and steam a few seconds while you gather your plate and eating utensils. This finishes the center cooking portion of the omelet.
7 Uncover the omelet and remove it to a plate to enjoy.
8 When you cut into it, the omelet should be perfectly cooked inside as I show in the picture below.
Enjoy your meal either by itself or with toast and some fresh fruit.
