Would you believe today was the first time I cooked an omelet?
Would you also believe that it really didn’t go so well?
I love eggs. But for some reason, I only seem to like them when the white and yolk are separate. This morning I woke up in the mood for an omelet and, with no carton of liquid egg whites in the house, I figured I was out of luck.
Then I remembered that I needed yolks for my Pumpkin Cheesecake for Thanksgiving next week. Score!
Don’t laugh, but I had to Google ‘how to cook an omelet.’ I am all over the frittatas. But I wasn’t quite sure how to flip over the omelet without breaking it.
I used one egg plus two egg whites, diced bell pepper, sliced mushrooms, and a few tablespoons of shredded swiss cheese with garlic salt, onion powder, and pepper for seasoning.
The how-to didn’t help. My vegetables were crunchy, and my omelet was one hot mess.
It tasted okay.The salsa and cheese made certain of that. So did the French Press coffee I made on the side. But it just wasn’t the same as the Illgenstock omelet I get every summer.
So, the moral of the story is: if you want to know how to make the perfect omelet, go elsewhere. This food blogger doesn’t know.
But if you want to know how to make an awesome frittata, I’m your girl.