Ham, Mushroom and Cheddar Omelet

Ham, Mushroom and Cheddar Omelet

Julia Child said it’s all in the wrist. But her omelet recipes took up 13 pages “Mastering the Art of French Cooking.”

My technique is a little less complicated. Maybe not as authentic. But it makes for a nice breakfast. I scramble the eggs first, then put them in to a pan with butter heated over medium-high heat. Then I turn down the heat, and let the edges of the omelet start setting. I lift them with a spatula and let the raw eggs run under the cooked, keeping moving and turning all the while. Once it gets set fairly well, I add the cooked (warm) ingredients, and fold the omelet out onto the plate in thirds.


It ain’t perfect, but it sure is good.

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