Alright, so you want to know about my “quick and easy omelette”? Let me be real with you. It’s quick, it’s easy, and it’s probably not going to win any fancy cooking awards. But who cares when you’re starving and just need food, like, right now? That’s usually the situation I find myself in, especially on those weekday mornings when I’ve argued with my alarm clock one too many times.
So, here’s the lowdown on how I actually whip one up. Forget those complicated chef techniques you see on TV. This is survival cooking, plain and simple.
First thing, I grab a couple of eggs. Usually two, maybe three if I’m feeling extra hungry or if I actually managed to do a workout the day before. I just crack ’em straight into whatever bowl is clean, or sometimes even a big mug if I’m really pushing the boundaries of laziness. No ceremony here. Then, if I remember and if there’s any in the fridge, a tiny splash of milk. Could be any milk, doesn’t really matter. Sometimes I add a pinch of salt and pepper, sometimes I forget. It’s all very scientific, as you can tell.
Then I just take a fork and beat those eggs up. Not for long, just until they’re sort of mixed. No need to get all frothy and perfect. While this intense whisking action is happening (all of 20 seconds, maybe), I get a small pan on the stove. Non-stick is your best mate here, trust me. I turn the heat to medium-ish. A little bit of butter or a splash of oil goes in. Whatever’s handy. I let that get hot enough so the butter melts and sizzles a bit, but not so hot that it’s smoking like crazy. That’s a bad sign.
Once the pan seems ready, I pour the egg mixture in. And here’s the crucial part of my “technique”: I mostly just leave it alone. I don’t fuss with it. I just let it sit there and cook. After a minute or two, the edges will start to look cooked and set. If I’m feeling a bit more ambitious, and if I actually have some in the fridge, I might sprinkle a bit of grated cheese on one half. Maybe some leftover chopped ham or something if it needs using up. Nothing too wild.
When it looks pretty much cooked through but still a tiny bit wet on top, that’s when I attempt the fold. This is where it can get a bit messy. I take my spatula and try to fold one half over the other. Sometimes it’s a beautiful, neat fold. Other times, it’s more like a… well, let’s call it a “rustic” omelette. Or maybe it breaks and becomes a sort of scrambled omelette. Honestly, it all tastes the same in the end, so I don’t sweat it.
I let it cook for another thirty seconds or a minute after folding, just to make sure any cheese is melty and the inside isn’t too raw for my liking. Then, I just slide it onto a plate. Sometimes, if I’m really in a rush or CBA with washing up, I might even eat it straight from the pan. Don’t tell anyone.
And that’s basically it. My super quick, not-at-all-fancy omelette. It’s not gourmet, but it’s food, it’s hot, and it gets me through the morning. It’s proof that you don’t need to be a pro to make something edible. And for me, that’s a win, especially before I’ve had my coffee.