It has been years, literally years, since I made an omelette. I suppose I fell for the siren charms of the fritatta, which involves less crucial timing and is more forgiving of somewhat random fillings. Perhaps I am afraid that my omelette will break or over-brown, and I will feel the bitter sting of failure in the kitchen. At least, an ugly omelette is still quite edible - even tasty - so one can consume the evidence and start anew each time. I certainly eat breakfast out often enough on the weekends that, if I want a good omelette, I certainly know where to get one, but there is something to be said for making it oneself.
Perhaps it is our North American culture that seems to broadly consider the omelette an individual portion, unlike the family-feeding monsters you can find in the farmhouses of France. Making omelettes for breakfast has always been something that I made when I was alone, so I wouldn't be eating in relay at the table, or allowing one to grow cool before the other one was finished. Happily, the Food Network provided something of a little jab to the frontal lobe, reminding me that an omelette can be a perfect meal for two, no waiting, if one is willing to divide a single, larger omelette into portions.
I am happy to report that I have not entirely lost my touch. Breakfast was a delightfully pale, gold-tinged omelette of mushroom, shallot, bacon and Tintern cheese, and it caused no embarassment whatsoever. In fact, it is inspiring me to flex my newly-fixed wrists over many omelettes to come.
I'm just getting warmed up.
2 comments:
I have only made an omelette successfully once. All the others were complete failures.
Nice little post on omelettes. I love egg stories. I will be posting about eggs very soon at Recipes for Trouble....While I still feel there is something inelegant about my omelettes for 2, split so brutally down the middle, you have reinspired me to make omelette for one.....and yours looks great.
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