Making a perfect omelette require technique. finesse. refinement. the internet.
Yes, you heard correct. I would be nowhere with out my guys at serious eats.
Check out their omelette making technique here.
They do a far better job explaining than I ever will but I will try anyways.
Ingredients (1 serving)
- 1 bunch of kale (err on the side of too much- it will wilt down)
- 1/4 cup freshly grated Parmesan
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp milk
- 2 eggs
- 1 tsp herbs de provence
- Salt & pepper
- Separate leaves of kale from stems and roughly chop.
- Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Add chopped kale, and salt & pepper to taste. Allow to saute for 8 - 10 minutes, or until the leaves start to become a dark green and lightly browned on the corners. If the pan starts to dry out, add more olive oil.
- Remove the kale to a clean plate and wipe the skillet clean.
- In a bowl, combine 2 eggs, 1 tbsp of milk, 1 tsp of herbs, and a pinch of salt and pepper. Whisk until small air bubbles appear.
- Heat 1 tbsp of butter in the non stick skillet over medium low heat until foaming subsides. Add whisked eggs, and using the back of a fork, use deliberate strokes to move the eggs around the pan. The heat should be very low so that you can move the eggs and still have liquid parts flowing on top of that. When the eggs are starting to move more slowly tip the the skillet in each corner to cover it evenly with egg and remove from heat. Add the Parmesan cheese and once it has started to melt and the eggs are mostly cooked but still custardy looking, slide the fork underneath the far end of the eggs, and slowly roll it towards you. Once you have rolled it 3/4 of the way, flip the 1/4 edge that is left on top and then flip the omelette onto the kale. Allow to cool for a minute or two to let the egg set. Enjoy!