Herb and Onion Open-Faced Omelet
- Makes4 servings
- Cook Time15 - 30 minutes
To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to fit perfectly—it only needs to trap heat in the pan.
Don't pour the beaten eggs into the skillet too soon. Waiting until the oil begins to smoke indicates the pan is hot enough to cause the eggs to puff up as soon as they're added, creating a light, fluffy texture in the finished omelet.
Step 1
In a medium bowl, whisk together the eggs, both herbs, garlic and 1 teaspoon salt. In a nonstick 12-inch skillet over medium, heat 1 tablespoon of oil until shimmering.
Add the onion and ¼ teaspoon salt, then cook, stirring frequently, until softened and just beginning to brown, 3 to 5 minutes. Transfer to a small bowl and set aside.
Step 2
To the same skillet, add the remaining 3 tablespoons oil and heat over medium-high until barely smoking. Pour in the egg mixture and cook, stirring vigorously with a silicone spatula from the outside of the pan in toward the center, until wet, soft curds form but the eggs are slightly runny and spreadable, about 30 seconds.
Remove from the heat, quickly scatter on the onions and distribute the eggs in an even layer, then cover. Let stand until the surface of the eggs is just set, 3 to 5 minutes.
Step 3
Run the spatula around the edge and under the omelet to loosen, then slide the omelet on to a cutting board.
