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Omelette making 101

The quick, easy way to satisfy your stomach and clean out your refrigerator

Posted: Wednesday, January 02, 2008

 

  A well-made omelette is as delicious to eat as it is quick to make. Enjoy omelettes plain or filled with whatever bits of meats, cheese or vegetables you have on hand. A side of skillet-fried potato wedges can be served with omelettes at breakfast, lunch or dinner. Photo by Sue Ade/Morris News Ser

A well-made omelette is as delicious to eat as it is quick to make. Enjoy omelettes plain or filled with whatever bits of meats, cheese or vegetables you have on hand. A side of skillet-fried potato wedges can be served with omelettes at breakfast, lunch or dinner.

Photo by Sue Ade/Morris News Ser

In less time than it takes to read this column, you can make an omelette.

Omelettes can go from skillet to plate in 30 seconds or less. So why don't more of us rely on them at mealtime?

It seems that many people think omelettes are tricky to make and can only be successfully prepared by culinary school trained chefs. Perhaps in the days before nonstick skillets and silicone spatulas there were grounds to justify that way of thinking. Omelettes often lived up to their well-deserved reputation for overbrowning, tearing and sticking to the pan.

Today, those omelette problems are practically nonexistent and the image of a well-made omelette, effortlessly sliding on to a warmed waiting plate, is not just the stuff of dreams.

Omelettes are delicious for breakfast, but when dished up with a mixed green salad and, perhaps, a glass of wine, they also make an excellent and satisfying choice for a light lunch or dinner.

Whether served plain or as a protein-rich vehicle for using up whatever bits of meat, vegetables or cheese you may have on hand, it's hard to find another meal that can be made as economically, simply or quickly as an omelette.

And, after weeks of holiday spending and overindulgent eating, a meal described as "economical" and "simple" sounds pretty good to me.



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