Cody Updates by Mom

If anyone knows me, you know that we binge watch cooking shows from Food Network and the Cooking Channel. Good Eats is our favorite. #altonbrown.

So, we are going back to eggs. One of the items that my kids ask for when they are home is an omelet. I actually call them m-omelets since, I am the mom and M is my first initial so either way it works.

There are tons of different ways you can make an omelet but I prefer the kind where the eggs wrap the ingredients instead of the ingredients all mixed in. I think of that more of like un-scrambled eggs.

Insides: Keep your mind open to things you like to put inside your omelet. You want to have these items available and ready before you move forward with making the omelet. I like to have all cheese options and meats ready before ever starting my eggs. Leftovers make amazing omelets the next day.

Some of my most successful omelets (voted on by my kids by eating them and loving them):

• Pepperoni & Sausage with onion (sometimes topped with pizza sauce if I have it)
• Taco (left over taco meat) cheese topped with taco sauce and sour cream
• Salami and ham
• New Orleans sausage
• Brisket (left over brisket with cheese)
• Fried onion (my favorite) if I have left over mushrooms it is even better
• Over easy (this is where you save a yoke and add it with the rest of the ingredients, see ending)

Tip 1: Use a non-stick pan but still use butter. I have found that just using a non-stick pan is not enough to ensure the release of the egg. I also like the butter flavor that is added. Heat to medium heat. I typically use a copper or granite pan and have had very good luck.

Tip 2: Egg add-ins. I typically make 2 egg omelets but the add-ins make it more full. I put the 2 eggs in a bowl and whisk. Then add a splash of water and whisk. Finally, add a squeeze of Mayo and whisk until combined. (this tip stolen from Alton) The mayo will take a bit of wrist work to whisk but the end result is worth it. Remember, Mayo is made with eggs. Now you can add your seasonings. Again, keep your mind open, cayenne pepper, tabasco, garlic and other awesome seasonings can help enhance your typical salt and pepper.

Once in the pan you want to get the eggs solid on the bottom so you can easily move the pan and then eggs move like a single unit with you.

Flipping: Flipping can be hard however I have found if I wait until most of the egg is cooked, I can easily flip. I use a fish flipper and wiggle my way under the middle, carefully pick up and then flip quickly. I have seen people use a plate and cover the pan to flip and flip back. I have tried this with no success but feel free to try whatever works.

Insides and melting: Add a layer of cheese on half of the omelet (American with a spicy pepper cheese is my favorite mixture but all cheeses work). Add your other ingredients. Top with another layer of cheese. Fold the egg over on itself. Immediately flip to the other side to melt that cheese. Cover the pan with anything that will help keep the heat in.

Turn off heat and remove omelet. Depending on the flavor I will top the omelet with additional items.

The reason that this is a stomach/no-stomach recipe is that you can easily make three omelets with many different ingredients. My hubby likes only cheese so I typically make him a multi-cheese omelet where my kids will take most meats together with cheese. This allows for customization without having to share the same food. Perfect.

If my omelet has a lot of meat and cheeses, it makes for a great breakfast heat up on a work day.

Over Easy Omelet: This is the only 3 egg omelet that I make for myself. You want 3 eggs but you want to save out the yokes of 1 or 2 of the eggs. I always keep out 2 yokes. I full egg and the whites of the other two go into the bowl to be whisked. Then I add the water and Mayo and whisk. Make the omelet like you normally would.

Cheese: with this omelet you can use any cheese but I do recommend that one of the cheeses be shredded.

Finish: Once you have flipped the eggs add your first layer of cheese, then add the shredded cheese but you want to make a little volcano in the shredded cheese to hold the yoke. Do this for either 1 or 2 yokes. Top with any cheese to protect the yokes.

Final flip: I VERY carefully flip the folded omelet over to melt the other side of cheese and cook the yokes. Cover to melt and cook for a good 3-4 minutes. Remove and enjoy. You will have an omelet with a runny yoke. My absolute favorite!