Saturday, March 19, 2011
Cooking with Local Eggs
Make your own omelet
Recipe from Charlotte Culinary Expert Heidi Billotto
As seen on WBTV’s Morning Show, Sat March 19, 2011
click here to link to video
2 or 3 local eggs
Big pinch of salt
Pinch of pepper
Finely minced herbs, if you would like
1 Tbsp. butter
Your favorite fillings: for example: ham and cheese; cream cheese, avocado and salsa; tomatoes, mozzarella and basil; turkey and cheese
Beat the eggs and seasonings in a mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.
Place the butter in an omelet pan or non stick small frying pan and carefully set over very high heat. As the butter melts, tilt the pan in all directions to coat the sides. When the butter is all melted it is time to pour in the eggs.
Using the flat side of a fork against the bottom of the pan, stir the eggs quickly to beat in air, then gently spread them continuously all over the bottom of the pan as they thicken. When they are just cooked, add your choice of filling to the pan. Top the eggs withfilling on the side of the eggs that is opposite the handle of the pan.
Then lift the handle of the pan to tilt it slightly. Use a fork to scoop the eggs beside the handle of the pan up and over the side with the filling. Still holding the pan tilted over the heat, run your fork around the lip of the pan under the far edge of the omelet to be sure it has not adhered to the pan. Hold the pan tilted over heat for 1 or 2 seconds to brown the bottom of the omelet very lightly, but not too long or the eggs will overcook.
Place the pan back flat on the burner. Grasp the handle of your pan from underneath and flip the omelette over and out onto your plate.
TA-DA you did it now enjoy!!