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Wednesday, March 17, 2010

Andrea's Omelet for Two!


Andrea's Omelet for Two!
 Making an omelet  is more about technique than it is an actual recipe and this is my father's technique for an omelet. My Father, Andrea Casolaro an immigrant from Naples, Italy, taught me his "technique" for a perfect omelet when I was about 8 years old. I remember how he whipped up the eggs using a fork, never a whisk, and stressing to me the importance of the motion having to come from the wrist not the hand! He also told me that an omelet should never take more than 2 1/2 minutes or else it was overcooked and inedible. He also liked to add a finishing touch of some fresh herbs that he would pinch off from the ever present plants my Mom had in little pots near  the kitchen window. And the best part: sitting alone with my Daddy all to myself and sharing an omelet from one plate. Simple good food shared with loved ones, that's what makes this life a little sweeter.
Ingredients (for 1 large omelet to feed 2 people)
3 eggs (not fresh- use fresh eggs for poached and older eggs for omelet)
olive oil and butter (1/2 tablespoon each)
2 tablespoons fresh grated Parmesan cheese (See other *fillings below)
1/2 teaspoon salt
1 tablespoon  fresh herbs (parsley)
Directions
Whip up the eggs with the salt until light but not foamy!
Heat a 10-inch nonstick saute pan with the oil & butter over medium heat until it melts.
Pour in eggs and cook as you shake the pan and use the back of the fork to evenly distribute the egg making sure to spread the eggs out over the whole pan, it will no longer be runny and the bottom will begin to set, as soon as this happens set the timer for 2 minutes.
As the timer goes off quickly sprinkle the cheese and some herbs all over the egg.
Remove from the heat (immediately) and shake the pan to loosen, once you are sure it is loose on all edges flip 1/3 on to itself and then the other 1/3 over that (Kind of like folding a letter in thirds to fit into a business size envelope.) Place it on the plate folded sides down and slice in two.  

Serve with fresh herbs sprinkled on top and share with a loved one!
*Fillings
  I like one or any combo of these: minced and sauteed onions, chopped ham, chopped and sauteed bell pepper, goat cheese, chopped and sauteed mushrooms, minced salami, cheddar cheese...........
 My Father, Andrea, with my 3 sisters and me (I'm the little gypsy).

5 comments:

Joie de vivre said...

What a sweet story.

Ann Minard said...

Thank you. I always seem to have a food memory to go with everything I cook or eat, part of growing up in a "foodie" family. I hope my children will have the same!

Mommy Gourmet said...

Awww. I love a proper omlet and I love that you and your daddy shared it..sigh.

Just fyi, when I click your link when you leave a message on my site it is taking me to someone elses sight??

Ann Minard said...

Thanks, that is my daughter but I think we worked it out!

Andrea said...

What a great memory of your dad teaching you to make omelets. The simplicity of a well cooked egg and some Parmesean, well is there anything better? You have a great blog!