Welcome to our Wednesday Night dinner preparations – an “omelet bar”, actually these are last week’s but this week’s are pretty much the same. Breakfast foods are usually quick to put together which makes having breakfast for dinner a easy option on a busy night.
Wednesday nights we have AWANA and youth group up at church which means we leave the house about 5:15pm and don’t get home until about 8:30pm. We also usually have homeschool co-op on Thursday mornings so I really need to get everyone fed and in bed at a reasonable hour.
I’m a huge fan of routines, especially in the food department, so for the last year or so we’ve had omelets most Wednesday nights for dinner. I know it seems boring but I’ve learned that my family really doesn’t mind eating some things each week, they just want food and in large quantities.
To keep it from getting boring we make a “omelet bar.” I don’t buy anything special for our omelet recipes, we just open up the refrigerator and start pulling stuff out. There are always a few staples – cheese, onions, tomatoes, kale powder (because you must have a green with dinner), salt, pepper, garlic powder and salsa – and sometimes there are things we just happen to have – mushrooms or bacon bits.
This is more of a process than a recipe and we usually make two or three in separate pans at once so it only takes a few minutes to make one (or two) for each of us.
Esther always “calls” the green eggs. We put them in a bowl with a few seasoning and a pinch of kale powder. You can’t taste the kale powder so I insist everyone puts a pinch in their bowl. Whisk everything together with a fork…
…and pour into your pan that is heated on medium heat. This is my favorite omelet pan. It’s the perfect size for a two egg omelet with just a few goodies added in. I got this at an antique store but it’s similar to this one by Lodge.
We flip the omelets over like a pancake once the bottom is done. We really like our eggs cooked all the way, if you like runnier eggs you don’t have to do this.
We add cheese and any other toppings to one half and fold the other half on top of it. Sometimes we’ll put a lid over it and turn it down to low to get the cheese nice and melty.
I love tomato and lots of onions in mine but I like them cooked so I saute them for just a minute before adding the egg mixture. Mine don’t usually flip well because of all the add ins but that’s ok.
There you have it, a quick breakfast for dinner option for those long days.
We usually serve American style omelets rather than the French style. The French omelette is cooked at a lower temperature and, therefore, won’t be as fluffy nor will the cooked egg have any brown on it.
The French omelette doesn’t usually have any cheese or other fillings. And it’s rolled into thirds, instead of folded in half, and served seam side down.
- 1 teaspoon unsalted butter
- 2 large eggs
- 2 teaspoons milk, whole milk, cream, or water (optional)
- ⅛ teaspoon salt, see note
- ⅛ teaspoon black pepper
- 2 tablespoons grated cheddar, swiss, mozzarella, brie
- 1/4 cup chopped onions and tomatoes or other fillings such as chopped ham
- 1 teaspoon chopped chives, or parsley (optional)
In a medium bowl, whisk together the eggs, milk (if using), and salt.
In an 8-inch nonstick skillet, heat the butter over medium-high heat until it just begins to bubble and foam, but does not brown.
Add the eggs to the pan, use a spatula to immediately pull the cooked curds from the pan’s edges toward the center. Allow the raw egg to run underneath by tilting the pan to help the raw egg run underneath.
Once the eggs look similar to soft scrambled eggs with a glossy, slightly wet surface, turn the heat down to low. If you prefer the eggs fully cooked, you can carefully flip the eggs like a pancake.
Sprinkle cheese and other fillings on one half of the omelet and fold the other half on top.
Transfer to a plate and garnish with chives, serve immediately.
What is your go to breakfast for dinner recipe?