As the saying goes, “You have to break a few eggs to make a good omelet”.
And it usually involves more than just eggs.
While French is the origin of its name, the egg concoction that we know as an omelet has a history that’s as cloudy as the whites of a very fresh egg. (Yes, cloudy egg whites means an egg is as fresh as you can get it.)
Legend says that Napoleon Bonaparte while in the south of France feasted on an omelet prepared by a local cook. He enjoyed it so much that he ordered all the local eggs be collected and that an omelet be served to his troops.
This morsel of history has morphed into worldwide celebrations where giant 5,000 egg omelets are cooked and served to the public.
The Denver Omelet
The Denver or Western omelet, includes ham, onion, mushrooms, peppers, and cheese. This history of this omelet supposedly begins in the Mile-High City where Chinese immigrant cooks working on the Transcontinental Railroad served it between two piecies of bread.
Somewhere along the way the bread went away and the egg mixture survived to be served on its own.
Whatever the history, the 3-egg omelet has become a staple on menus in diners and cafes.
Don’t Overlook The Omelet As An Easy Breakfast or Dinner!
This is a dish easily whipped up in your own kitchen.
It is super simple and extremely versatile.
Anything can be folded into the mix, even leftover or fresh cooked meats, vegetables, and cheeses.
It just depends on how you want to satisfy your taste buds.
You can even make an omelet the night before or add it into your meal prep routine on the weekend. It warms up easily and quicklyfor busy workday morning.
Whatever collection of ingredients you include, serving this tasty dish will elevate your appreciation of the versatility of the egg.
Check out my recipe that provides simple instructions on how to cook the perfect omelet.
Pick up a carton of eggs today and give it a try.Print
An omelet is a healthy, tasty, and easy dish any time of day!
- 1/4 cup bell pepper, small dice
- 1/4 cup mushrooms, chopped
- 1/4 cup onion, small dice
- 1 cup fresh spinach
- 1/4 cup shredded cheddar cheese
- 2 teaspoons butter
- 3 eggs beaten
- olive oil
- kosher salt
- Heat a 10-inch skillet.
- Once the pan is hot, drizzle with olive oil and add 1 teaspoon of butter to the pan.
- Add bell pepper, mushrooms, and onion to the pan and sprinkle with a pinch of salt.
- Sauté until the vegetables are crisp tender, about 2 minutes.
- Add spinach to the pan; sauté until spinach begins to wilt, about 1 minute.
- Add 1 teaspoon of butter to the pan, swirling until the butter melts.
- Add a pinch of salt to the beaten eggs and add the eggs to the pan.
- As soon as you add the eggs, shake the pan while vigorously stirring the eggs with a fork, scraping down the sides of the pan for about a minute or two until the eggs begin to set.
- Pick up the pan and give it a shake so that the egg mixture slides to the side of the pan away from the handle.
- Sprinkle the cheese on top of the egg mixture.
- Beginning with the side of the mixture settled on the far side of the pan, fold the egg mixture into thirds, ending with the side that is closest to the handle.
- Using a spatula, hold the egg mixture in place while inverting the pan so you can lay the omelet on a plate with the folded side down.