Open Your Taste Buds (To the Open-Faced Omelet)

First, I thought they looked like crepes. Then, they started to resemble strangely flat yellow pancakes. Now, the open-faced omelet presents me with the opportunity to experiment weekly with vast and varied omelette art creations. Yes, art. Culinary art. Try it tonight. Try it tomorrow. But if you want to improve your overall well-being…I suggest you try it soon. Preparing food that is equally as appealing to the eye as it is to the palate is important…and fun too.




How To Make the Perfect Open-Faced Omelet

Beat your eggs together in a medium sized bowl with a splash of milk, some salt, and pepper. Melt a small amount of butter in a pan over medium heat. Add the beaten eggs. Allow them to cook for about 45 seconds and then gently move the edge of the eggs around with a rubber spatula, allowing the uncooked portion to move to the bottom of the pan. Now, prepare for the flip! Once flipped, transfer your omelette to a plate. For my particular omelet, I warmed some arugula with sesame oil in a pan and placed that on top under fresh tomatoes, feta cheese, and avocado.
These are a few of my favorite tastes :)
Good luck. And if your omelet doesn’t turn out exactly as you anticipated..that’s okay. Just enjoy the flavors (or grab more eggs and try again)!

Cheers!
-Bay