I love omelets!

With that new non-stick frying pan I can make some killer omelets. I usually use oyster mushrooms, but for my brunch today I used chopped sausage in it, and chopped green onions. I fried these in coconut oil. A few minutes later I added a small handful of spinach, a minute later I added two eggs with a a splash of milk (beaten together), and salt & pepper. Then I lifted the edges of the omelet a few times so most liquid gets cooked, while moving the pan in circular motion. Finally, I added blue cheese (soft goat cheese log is also great) on top. As long as the omelet is then left to cook enough underneath (another minute or so), in medium heat, it comes out easily from the pan in one piece (shake the pan forwards and backwards a few times to get the omelet to unstick). Yum!


Jeremy wrote on June 15th, 2012 at 8:22 AM PST:

Omelets rock. I’ve managed to perfectly “season” a 10-inch cast iron skillet to make a perfect omelet/frittata. Nothing else touches that pan!

daniel wrote on June 17th, 2012 at 7:12 PM PST:

Non-stick pans? Aren’t those teflon coated, or bad for you?

This is the admin speaking...
Eugenia wrote on June 17th, 2012 at 7:14 PM PST:

They are not as healthy as other types, but so there are a lot of other things. At some point you gotta live too. Omelets just slide so effortlessly out of these pans. Otherwise, you will have to have scrabbled eggs everyday.

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