Eggs, to a chef, are like a blank canvas to a painter. They eagerly await transformation into a palate of flavors highlighting the extraordinary journey of spices and herbs have had over the millennium. A virtual cornucopia of flavors is at your command with all the spices and herbs available in a modern kitchen. When cooking eggs, salt is added at the end so it does not act as an astringent letting the eggs cook “loosey-goosey”.
Common to all omelets below:
Sea salt (Fleur de Sel)
Sweet butter (Use olive oil for Spanish omelet)
2 Large free-range organic eggs, beaten
Garnishes: (any of the below)
Chiffonade of Basil
1/2 teaspoon Herbes de Provence
Italian Omelet 1
1/4 teaspoon marjoram
Italian Omelet 2
1/2 teaspoon Parmesan PestoSprinkle (savory Spice shop) (use some inside and outside)
1/4 teaspoon or more Aji Amarillo (powdered)
1/4 teaspoon Aji Ancho (powdered)
1/4 teaspoon Oregano
Heat pan until hot. Add butter and swirl until melted and just beginning to brown. Add eggs, swirl to bottom of pan. Add spices to taste including pepper. Spill uncooked portion of eggs over the edge by making hole or pulling edge back with a spatula to hasten even cooking. Add sea salt, then fold omelet in half and turn out onto plate. If needed, adjust omelet’s position on plate with a clean towel. Garnish as desired. Serve hot.
1. Any number of ingredients, from cheese, tomatoes, and mushrooms may be added either inside or as a topping. Cheese is best melted inside the omelet while tomatoes and mushrooms are best pre-cooked and add hot.