There is an old saying that goes something like this;
“Take comfort in knowing that anyone who can make an omelette most likely can do nothing else.” Author Unknown (I just Forget)
I do not recall the author at this time. I suppose I should be thankful that I have never been able to make an omelete. I tend to call my omelette a “scrambled omelette” since they are more scrambled than not but there are traces of an omlette in the texture, in some places anyway.
I have a new pan so I thought I would try my luck at an omelette once again. What I achieved was more of a broken omelette, but it was my best effort ever. I am still a long way from being the omelette chef at a hotel buffet, but oh well.
Hope you have better luck.
- 1/2 an onion diced
- 3 slices of english bacon sliced
- 10 slices of leek 1/8 inch thick and rings pushed out
- 1/4 of Spring onion, green leafy end diced
- 1/4 cup of kernel corn
- 3 eggs, beaten
- 1 1/2 slices of sliced ementhal cheese
- 2 tbl of butter
- 2 basil leaves
- 1/2 tbl of dried basil
- 1 tbl of chopped garlic in oil
- Sprinkle of parmesan
Place your butter in your skillet and heat on medium high heat. When butter melts add all ingredients except the eggs, basil, and cheese. Cook until onions are soft and then add eggs to skillet. Tear your cheese into strips and place on one half of the omelette. When the omelette is almost done flip the side without cheese over to the side with cheese. Garnish with your basil leaves and sprinkle your parmesan over top.
Hopefully yours looks prettier than mine, but if not it will still be delicious.