Omelettata?

This is my absolute favourite omelette. I've been tweaking it forever and I think I've found my perfect recipe. It's not the Julia Child method, but it works for me.

Folding omelettes is a skill I eventually mastered (I can even flip them!), but I really don’t like my eggs runny, and I find omelettes are always runny in the middle. My solution? I don’t fold it at all; I stick the pan under the broiler for a minute or so at the end. That way the top sets and the bottom doesn’t get overdone. It is definitely possible to overcook the eggs under the broiler. When they’re bone dry, they taste like sawdust, so keep a close eye on them. Actually, the more I think about it, maybe this is more of a frittata than an omelette... hmmm.... (I'm slightly embarrassed by this realization, but since I'm having it as I'm writing, I'm leaving it in. I really bare my soul for you, you know).

Whatever, it's delicious. Here's the recipe:

My Favourite Omelet...tata

Ingredients:
1 tsp olive oil
2 eggs
1 small shallot, diced
½ small red pepper, diced
4 basil leaves, cut into strips
1 tsp fresh chives, chopped
2 tbsp crumbled goat cheese
½ tsp fresh lemon zest
Pinch of freshly cracked black pepper
Pinch of kosher salt
Squeeze of lemon juice

Instructions:
1. Heat oil to medium in a non-stick pan. Add shallot and red pepper and cook until softened.
2. Crack 2 eggs into the pan and stir gently with the flat side of a fork for about a minute (if you’re gentle, it is possible to do this without scratching the non-stick surface of your pan. If you’re nervous, I suppose you could use something else--or someone else's pan--but I promise it’s okay).
3. Sprinkle eggs with chives, basil, lemon zest, salt, pepper, and goat cheese.
4. When eggs are just about set, place pan under broiler to set top and melt cheese.
5. Finish with a squeeze of lemon juice and serve immediately.


Pairs nicely with OJ and confusion over names of certain egg dishes.