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John's Perfect Omelet

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"If I add them all up, I eat on average four to six eggs a day (Note to self: get a chicken???). Sometimes I do my Night Eggs—nothing more than a hard-boiled egg I season with salt and pepper—to keep myself full because I wake up starving in those pitch-black hours. Then there are Yai's Thai scrambled eggs with shallots, garlic, and bacon. And Adeena's Greenas with those perfect soft-boiled eggies. But John, oh, John. John is our house eggspert (help me, the mom jokes cannot be stopped anymore), and this omelet is one of his masterpieces. Eggability is known to be the ultimate test of any great chef, and when you get it right, it's a beautiful thing and feels like such an accomplishment! And John always, always gets this right. The omelet is so thin that it is almost crepelike—it envelops the broccoli, onion, and cheese like wrapping paper over a gift. It's so flavorful and juicy, and that's even before I pour Cholula all over it."

List of Ingredients

â—¦ 3 eggs
â—¦ Kosher salt and freshly ground black pepper
â—¦ 3 tablespoons olive oil
â—¦ ½ cup small broccoli florets
â—¦ â…“ cup chopped onion
â—¦ 1 teaspoon minced garlic
â—¦ 1 slice American cheese
â—¦ Cholula or other hot sauce


Recipe

In a small bowl, beat the eggs and season lightly with salt and pepper. Heat 2 tablespoons of the oil in a nonstick 9-inch skillet over medium-high heat. Add the broccoli and onion, season generously with salt and pepper, and cook, stirring, for about 2 minutes, then add the garlic. Cook until the broccoli is tender-crisp and the onion begins to soften, another 2 minutes or so. Transfer to a plate.

Add the remaining tablespoon of oil to the skillet, reduce the heat to medium, then add the eggs and swirl to set slightly, 1 minute. Return the broccoli mixture to the skillet, arranging it in a 2-inch strip across the center of the omelet. Tear the cheese into bits and arrange it on top of the vegetables, then cook the omelet, tipping the pan gently now and then, until almost dry but with a few wet spots remaining, 2 to 3 minutes. Use a spatula to fold one side of the omelet over the broccoli center, then fold over the other side.

Gently flip the omelet and slide it onto a plate. Season with salt and pepper and serve with hot sauce.

Serves 1