Are you ready to ditch dining out in favor of a better breakfast at home? Now you can cancel those weekend brunch reservations and impress your guests with a few simple tips and tricks for making the perfect omelet in your kitchen.
And it all begins with your KitchenAid® Nonstick Sauté Pan, which guarantees extra-fluffy eggs sans any sticking. But before you fire up those burners, it’s important to line up your favorite fillings, which can be freshly sliced, diced and shredded in your KitchenAid® Pro Line® Series Food Processor.
Cheese is a fan favorite when it comes to omelet fillings. But it’s time to skip the store-bought shredded cheese and ditch the box grater by making the most of the shredding blade on your food processor. Simply snap on the blade and then let the machine work its magic to shred whole blocks of cheese in seconds. An added bonus: Purchasing block cheese rather than the pre-shredded variety will help you cut costs in the grocery store checkout line.
Once you’ve gathered your fillings, it’s then time to whisk together the eggs. A standard omelet contains three large eggs, which you’ll want to whisk together with 1 to 2 tablespoons of water or milk, plus a dash of salt and pepper. It’s important to thoroughly whisk the eggs, as aerating them ensures a lighter, fluffier omelet.
With all of your ingredients at the ready, it’s time to start cooking by placing your KitchenAid® Nonstick Sauté Pan over medium heat. Although the nonstick surface safeguards against the eggs sticking to the pan, I still like to add about 2 teaspoons of unsalted butter to guarantee a slick surface and to add a touch of buttery flavor to the eggs.
Once the butter has melted, add your whisked eggs, and using a rubber spatula, lift and scoop the uncooked egg underneath the center of the omelet as it begins to cook. Smooth out the top with a spatula so that the eggs set in an even, flat layer as they cook.
Once the eggs are almost fully cooked, it’s time to add your assorted fillings. Place the fillings, such as chopped veggies, diced meats and shredded cheese, in the center of the omelet, leaving ample room on each side.
A classic, three-fold French-style omelet does not have any golden brown color on the exterior. So if traditional French is your goal, you’ll want to aim to flip one side of the omelet over the fillings while the exterior is still pale yellow but cooked through.
Once you’ve flipped one side over, flip the omelet over one more time (as if you were folding a letter into three parts) and slide it out of the pan and onto a plate.
You can then garnish the top of the omelet with any extra fillings and a few cracks of fresh black pepper. Grab the toast from your KitchenAid® Pro Line® Series 4-Slice Automatic Toaster and a few ripe strawberries from the fridge and you’ll be brunching like the best of them without even having to change out of your sweatpants.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*