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Hey Cookaholics, Chef Kendra here and today we're making a simple omelet. It's very easy
to make. There are lots of ways to make omelets but the way I make it I think is the easiest.
So let's do what we do and head into the kitchen and make it happen.
We have our ingredients set up, spinach, eggs, vegetable oil, onions, mozzarella cheese,
salt and pepper.
We're going to add a couple of eggs to this bowl, then we're going to whisk them up a
little bit. Just like so. Let's add a little pepper and salt to our eggs and whisk that
in. Now set that aside. Now we're going to chop up some onion.
Now we're going to get our small nonstick pan under medium low. OK, we're added some
oil to our pan, you can use butter or a combination of the two. It's your kitchen do what you
want.
The next thing we're going to do is toss in our onions. Now we're going to stir them around
a bit, our goal here is to soften them up.
Now we're going to a little bit of frozen spinach, this could be fresh spinach, kale
or basically whatever you want. Now stir that around with the onions.
What we want here is lose some moisture. You can add a tiny bit of salt here if you want,
but we're adding cheese later so I would hold off on that.
We're just setting vegetables aside while we get to making our omelet. Hey guys, low
and slow is what's up when making an awesome omelet.
You know that right? We're going to use the same pan and get a little more oil in it.
We've got this guy under low heat. We're pouring in our beaten eggs.
We're just going to relax, and let these eggs set up a little. If you like a soft omelet
you are obviously going to flip it sooner, if you like firmer eggs, like everyone in
my family does, you're going to let it go a bit longer.
Once you flip it don't worry it all it doesn't flip. It will still cook and come together
at the end. Add your vegetables, cheese or whatever wonderful fillings you can dream
up onto your omelet.
Fold one side onto the other side and remove your masterpiece with your trusty spatula.
I just used some escaped filling as garnish. That's all is to it.
Hey guys I hope you like that recipe. If you need the link to that recipe you can find
it in the about section below along with my link to my twitter, my Instagram and my Pinterest.
And my POST OFFICE BOX.
And if you want to check out my last video you can do so right over there. Thanks for
watching, share my videos and if you haven't already, subscribe.
Chef Kendra is out.
Peace.