Try this delicious southern inspired omelet from Jennifer Abbott today.
By Jennifer Abbott
Omelets themselves can be kind of tricky, but I’m making a “country style” omelet here, which is much easier (in my opinion) than the traditional French style. If you want to try a French omelette, study this Julia Child video first. Just watch the first 30 seconds, and you’ll see how easy it can be. That kind of omelet making is kind of like winning an olympic gold, so if you’ve got the guts, go for it! Or do it like I do below, which will give you an omelet big enough for two. Yep, that’s a pretty big crack! But I’m not worried, because that’s what I saved the rest of the filling for: to help cover mistakes.
- 2 tablespoons butter, divided
- ¼ cup diced red onion
- ⅓ cup diced andouille (remove the casing before you chop)
- ½ cup sliced mushrooms
- 1 cup (packed) baby spinach
- 1 teaspoon dried thyme
- salt and pepper, to taste
- Tabasco or other pepper sauce, to taste
- 5 eggs
- ⅓ cup shredded swiss cheese (or use 1 big slice, torn into pieces)
- Heat a medium (8" to 10") nonstick skillet over medium-high heat, and melt 1 tablespoon of butter in it. Add the onion and andouille and saute for five minutes, until they start to brown. Add the mushrooms and thyme, sprinkle with salt and pepper, and saute another 3 to 4 minutes, until the mushrooms give up their liquid and turn soft. Add the spinach, stir until it wilts (about 30 seconds), and remove the filling to a bowl or plate.
- Wipe out the skillet well so there are no stuck-on parts of anything left.
- Beat the eggs in a bowl with a pinch of salt and pepper to taste, and a few shots of Tabasco if you like it (I do!).
- Melt the remaining tablespoon of butter in the nonstick skillet over medium heat (leaning toward medium-high, but not too high).
- Swirl the pan to completely coat the bottom with butter--add more butter if you need it.
- When the butter starts to lightly brown and most of the foam is gone, pour in the eggs.
- With a rubber spatula, start pulling the cooked egg from the edge of the pan toward the center, forming large curds of egg.
- Do this for a minute, dragging eggs and letting the runny parts cook at the edges, until you have just a little bit of wet egg on the omelet top.
- Reduce the heat to low, cover the pan with a lid, and let the top cook for about 30 seconds, until it's just set (it will still be a little wet, but that's totally fine).
- Place ⅔ of the filling over one half of the omelet circle and top with the cheese. Carefully, and with a great deal of faith in yourself, use the rubber spatula to lift the empty half of the omelet over the filled half. Keep loving yourself even if there's a crack!
- Leave the folded omelet in the pan for a few more seconds, to help the cheese melt. Carefully slide or lift it onto a plate and top with the remaining ⅓ of the filling.
Jennifer Abbott is a writer, music teacher, Southern food enthusiast, and soup aficionado. She lives in New Orleans and blogs about cooking and dining at Food Orleans.