Din Din Monday: Breakky for Din Din, Omelet's

Omelet's are my breakfast specialty.  I figured out how to make them by myself when I was 10 to surprise my mom on mother's day.  Over the years, I have fine tuned the process so that I do make a pretty darn good, fluffy omelets, if I do say so myself.  For dinner on Monday, I decided to make omelet's since they are quick and easy, and I was feeling kind of lazy (again)

seriously, WHAT is wrong with me?

There are a few secrets I like to use to make sure the omelet's turn out fluffy and delicious.  The first is to make sure the pan is not too hot.  I like them well done, but not burned.  If you cook them longer on slightly lower heat, they become solid without becoming dry and overdone.  Secondly, mix plenty of milk in with the eggs.  You don't want to use too much, but definitely more than just a little splash.  Next, you gotta whisk the eggs and milk like crazy.  If you mix the eggs really well, you'll work up a nice hearty, creamy consistency.  The forth tip is to stir up the eggs- gently- when you first poor them into the pan.  Be careful to avoid the edges, because they cook up first and you don't want to end up with scrambled eggs. 

it still happens to me sometimes...

But if you stir them around gently for the first minute or so, they cook up very nicely.  Next, I know many people just cook their omelet's on one side, and that is fine, but can run the risk of being raw in the middle.  I like to flip mine.  This can be tricky, especially if you are using a big pan or making a couple in the pan so the egg mixture is thick.  On Monday,  I was using a large pan with 8 eggs (2 for each of the 4 of us), so I had to wait until the eggs were pretty solid, then cut the egg mix into 4 pieces and flipped separately.  Lastly, you have to have to baste your omelet's to make them super fluffy (and to make the cheese melty and delicious).  I just splash some water in, put on a well fitting lid, and let them be for a couple of minutes.  If you overdo it during the basting process, your eggs can take on a greenish hue, so keep an eye on them.  Once they start rising and looking fluffy, they should be perfect.  The only other tip I have is that if you're using meat or veggies in your omelet, to sautee them up first until they're nice and brown.  I used ham in ours and browned it up in the pan first, it made the meat less slimy and uncooked seeming and gave a nice flavor to the pan before I added the eggs.

not my pic, but looks very similar