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Mother's Day Omelet

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Sonoma Modern American
Presented by Executive Chef Tim Groody

Mothers Day Omelet

Serves 1

2 farmers market fresh eggs

1 T cream, milk or ½ & ½

pinch salt and pepper

1 tsp chopped parsley

2 tsp butter, oil or margarine

Beat together till smooth. Do not over mix. Heat a 6" Teflon

pan over low to medium heat for 5 minutes. You will need a

rubber spatula to stir eggs. Add butter and melt. Quickly add

egg. Let sit 10 seconds. Stir and let sit 5 seconds. Stir in a

figure 8 movement and scraping sides until the egg is ¾ the

way cooked. This movement will break up the egg to prevent

large lumps. Smooth out egg to fill the bottom of the pan.

There are 2 ways to fold: 1) easy 2) wow factor for mom

1) place filling on one ½ of the omelet and fold over the

other side. Slide onto plate

2) place filling in a line 1/3 the way from the handle in the

opposite direction. Fold the one third from the handle

over the filling. Make sure omelet is loose from the pan.

Slide the un‐filled part of the omelet partially on the plate.

Fold the filled part over to form a log shape so the filling

is rolled in the center. Garnish with fresh strawberries

and a sprinkle of parsley. Serve and let Mom Enjoy!!!!!

Some good fillings are spinach, feta cheese, hash browns,

chopped tomatoes, asparagus, bacon (etc) and most

melting cheeses

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