I love eggs. Obsessed may be the more correct term.
And given my busy travels, I have eaten my fair share of hotel omelettes. Most of them, terrible.
When you’re jetlagged and have a long day of meetings ahead of you, there is no worse way to start your day than with a rubbery omelette, with soggy vegetables and congealed cheese. I’ll take the oatmeal instead, please.
This particular pickiness comes is the result of having parents who make superb eggs. Legendary. Out of this world.
And because I love to share, I’m giving you the tried-and-true Palepu secrets to the perfect omelette.
How To Make An Omelette
- The fresher your eggs, the better. Not a secret, just fact.
- Whisk your eggs for several minutes with a wire whisk, until it’s light and airy (when you see small bubbles forming, you’re set). I use four eggs for a giant omelette that my husband and I share.
- Saute your preferred vegetables on medium heat. Cook greens until wilted (the omelette above has kale and baby spinach), and vegetables until they’re about to go soft. If you’re cooking onions, let those babies cook in butter until caramelized.
- Bring the stove to medium-low heat, and pour the whisked eggs in. Season immediately with sea salt and freshly ground pepper. I like to add a pinch of Hungarian paprika as well.
- Allow to cook, uncovered, until the only the middle is still liquidy. Sprinkle cheese on the top if desired (I like to dab in whipped ricotta) and cover the pan. Keep the pan covered until the eggs finish cooking (another few minutes).
- Slide the omelette out of the pan, and enjoy.
Our Sunday tradition is a post-workout omelette, while watching Meet The Press.