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Every day should start with a good breakfast and this omelet is no exception a beautiful blend of protiens full of flavour from the kitchens of  pistolpup

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So I used to cook a lot. It was one of my main passions and then over time due to work, stress and life in general, I nearly stopped cooking all together. As I realize the hundreds of projects I got myself into at home have died down with the impending move to my new home, I also realize that I am starting to have a little more time and can get back into cooking. One of my favorite meals for breakfast is an omelete. Growing up I made them all the time. I first learned to cook them at around age 9 or 10 and never stopped since then. SO I figured I'd share how I do omeletes and some things I've learned over the years with them.

First off, let's look at cookware. Personally I prefer stainless steel for cooking, but non-stick also works well with omeletes. The main difference I have found is how you keep it from sticking. I've also tried hard anodized aluminum cookware for them, but that tends to stick more.

So how hungry are you? That really is how I determine what pan I use. Whether a 8" or 10" skillet. I usually only do a 2 egg omelete in my 8" and a 3 egg for my 10" skillet. You can go larger on the skillet, but that only makes it harder to handle the egg when turning.

So this one is a typical 3 egg omelete. I decided to go with cure 81 smoked ham and mild cheddar with a hint of garlic powder and salt.

Step 1: Grab a bowl, 2 forks, a plate, your 10" skillet, slice of butter, 3 eggs, whole milk, salt and garlic powder. I also had some large chunks of ham that I cut up into small cubes and heated on low in a small skillet.

Step 2: Crack the eggs into the bowl and add a small amount of milk (less than 1/4 cup) to the bowl. Note: the milk or cream helps make it fluffy. Take a pinch of salt and in my case a pinch of garlic powder as well and add to the bowl.

Step 3: On low, heat the butter in the 10" skillet and then beat the eggs using one of the forks in the bowl until the butter is melted all the way. Then take the pan with the butter and evenly coat it with the melted butter by angling it around so the pan will have a nice surface to keep the omelete from sticking.

Step 4: Keep the pan on low and pour in the well beaten egg/milk/spice mixture into the pan. Patience is the key I've found to a proper omelete. Give it a little bit of time, min or two I'd say. until you seen a nice light fluffy edge form.

Step 5: Gently take your spatula and ensure the edges aren't sticking and shake the pan a little to make sure the omelete is lightly floating on top of the thin layer of butter you coated it with before. Then angle the pan a little so the omelete slides down towards the edge and get your spatula under it to flip it nice and gentle.

Step 6: Once it is flipped, start adding your toppings to one side. Be sure to add just enough, but not too much so it can hold it's form. I always like adding some kind of cheese to help with keeping it all together. Then once the toppings are added, wait about 30 sec and then fold the omelete over and heat for another 30 sec. Then slide it out of the pan onto the plate.

This is the main way I learned to make omeletes. The milk or cream makes a nice fluffy texture and the butter helps on flavor and non-sticking to the pan. I'll usually go with a variety of ingredients depending on whats around from veggies to meats to cheeses. Sort of a try and and experiment thing.

Anyways, thought I'd share. Sure they are simple, but a proper omelete requires patience, cooking on low and attentiveness to achieve the right texture, fold and doneness. I'll likely post a few other cooking things when I have a chance to take some pics and all.

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Allergy warning – recipe contains dairy & egg products