“Omelets are about technique. Now, different people make it different ways, but if you’re a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak — medium rare.” ~ Wolfgang Puck
DIRECTIONS
- Beat eggs, milk, salt and pepper in a bowl.
- Heat non-stick 10-inch frying pan with cooking oil and butter over medium heat until the butter is foaming.
- Pour the eggs into the pan and tilt the pan in a circle so that the eggs cover the whole bottom.
- When the eggs start to set, use a spatula to bring the outsides to the middle, while tilting the pan to allow liquid eggs to fill the outer edges. Repeat until the egg is no longer liquid.
- Use a spatula to loosen the edges of the egg all around the pan until it is loose and sliding, then carefully flip the omelet.
- On half of the omelet fill with tomato, onion, basil, coriander, cheese and ham.
- Fold the empty half over the fillings.
- Tilt the pan and use the spatula to help slide the omelet onto a plate.
- Garnish with pickled vegetables called “Chrouk”.
Tip: If trying to make an omelet for the first time, watch a video online to see the technique, then follow this recipe.
INGREDIENTS 3 eggs Pinch of salt Dash of Kampot pepper Dash of milk or cream 1 tomato, chopped ½ onion, chopped ½ cup fresh basil, chopped ½ cup chopped coriander ½ cup shredded cheese (suggested: emmental or cheddar) ½ cup ham (optional) Dash cooking oil 1 tsp butter
