Super Simple Amazing Feta and Salmon Omelet
How to Make an Omelet That is Super Simple and Kosher Too!
Nov 5, 2009
Only two things must be considered in order to make an amazing omelet – the size, and of course, the ingredients. An eight inch well seasoned cast iron skillet produces the best results. If a cast iron skillet is not available, any heavy non-stick skillet will work as well. For the ingredients, just about anything can be added to eggs to make an omelet, but to make a really amazing omelet, these are the best ingredients to use.
Once you have gathered all your ingredients, skillet, spatula and bowl, you are ready to make an amazing omelet. And the best part? It’s super simple! When all kosher ingredients are used, this recipe is a kosher dairy dish perfect for any meal.
Ingredients Needed for an Amazing Omelet:
- 3 Large or Extra-Large Eggs
- 2 Tablespoons Heavy Cream
- ½ teaspoon Thyme
- 2 Tablespoons Unsalted Butter
- ½ cup fresh Portobello Mushrooms, thinly sliced
- ¼ cup Fresh Baby Spinach, chopped
- ¼ cup Smoked Salmon, separated into small chunks
- 2 Cloves Fresh Garlic, peeled and finely chopped (or pressed through garlic press)
- Feta Cheese
- Sour Cream
- Sea Salt and Pepper (optional)
Super Simple Procedures:
- In a small bowl, combine eggs, cream and thyme. Whisk until smooth and creamy. Set aside.
- Preheat cast iron skillet on medium-low to medium heat. Skillet should be hot enough to melt and sizzle butter without turning the butter brown. When the skillet is hot, melt 1 Tablespoon of butter.
- Sauté mushrooms, spinach, salmon and garlic until mushrooms are tender. Remove from heat and slowly add to the egg mixture, mixing well.
- Reheat skillet to the same temperature as above. Melt and sizzle 1 Tablespoon of butter. Quickly pour the egg mixture into the skillet. Allow to cook slowly, undisturbed, until edges and top begin to solidify. Check eggs often to ensure the bottom is not burning. If bottom is cooking too fast, reduce heat slightly.
- When top of eggs begin to solidify, using a spatula, carefully fold egg in half. Continue cooking throughout, turning as necessary to prevent burning. Quickly transfer eggs to a serving plate and top with crumbled feta cheese and a spoonful of sour cream. Sprinkle with thyme, season with salt and pepper and enjoy your amazing omelet.
Helpful Tips for Using Cast Iron:
Be sure your cast iron is very well seasoned. If it is not, the butter added to keep the eggs from sticking will be absorbed by the cast iron and the result will be caked on, stuck on eggs. A terrible mess to try and clean.
If the cast iron is well seasoned and your eggs are still sticking, either the eggs are being turned too soon before they are finished cooking, or the skillet is not hot enough the heat should be turned up.
If the eggs are burning or cooking too fast, the skillet is too hot and a lower heat needs to be used.
