OK, last recipe using piperade, I promise!  I’m just a big fan of learning to use the same ingredients to make multiple dishes.  It gives any home chef so much more flexibility when deciding what to make, and makes shopping easier too.

On to the recipe.  First, I am an egg fiend.  I find the humble egg to be one of the most underrated ingredients in home cooking.  They can be used in dipping sauces, as side or garnish, or be the centerpiece of a complete meal.  Eggs have unparalleled versatility too, as you can cook eggs in so many ways.  Plus, is there anything that beats an egg sandwich with a slice of cheese on a fluffy roll?

Now that I’ve worked myself into craving an egg sandwich, back to the omelet.  Omelets can be filled in many fantastic ways.  I highly recommend adding both meats and vegetables – my favorites are sausage, bacon, peppers, mushrooms, and onions, but everyone has different tastes.  Here, I used some of the Piperade I made the previous day, since I had extra in the fridge.

I’ve never had a bad omelet, provided it is cooked properly.  So how does one make a proper omelette?

• Get a proper pan first.  Ideally, I recommend non-stick, not so big as to be unwieldy, and with curved sides.  Or, just use the pan you cook with daily- it will probably work well.
• Second, don’t use more than 2-3 eggs.  If you use more eggs, you’ll have trouble getting a soft and tender inside combined with a lightly browned coagulated egg on the outside.
• Don’t worry about feeding a lot of people.  Cooking goes fast: 30 seconds to a minute per omelet.

Ingredients

1. 2-3 Eggs
2. 2 tbsp of milk
3. 1 tbsp of olive oil or butter (butter gives a richer flavor, but might be a bit less healthy)
4. Desired additions (Piperade, mushrooms, herbs, cheese, sausage, potato… oh so many choices!)

Cook Time: 5 minutes

Instructions:

The Eggs

1. Whisk eggs with milk.  Salt and pepper to taste.  (use a fork or a whisk)

Cooking the Eggs

1. Heat the pan on high and cover the bottom with a thin film of oil or butter.  If using butter, wait until the foam subsides.
2. Add the eggs to the pan.  The eggs should “hiss” when you add them.
3. Shake and stir the pan so that the eggs distribute over the entire pan bottom.
4. Add ingredients/ toppings.
5. Using a rubber spatula, fold over the top (easy method) or, if you’re more advanced, jerk the pan towards you, throwing the far edge of the omelet against the side of the pan.  Keep this up and eventually it will roll over onto itself (fun method).
6. Serve and enjoy!