Scrambled Omelette - Presentation
My most recent post was about preparing an omelette, yet this post is going to describe an even more tasty omelette. A scrambled omelette so that "the fold" is not involved. Was in the kitchen preparing a nice batch of chili con carne today, and had some left over diced capsicum (yellow pepper and bell pepper) and left over meat. I have a fresh tomato in the veggie drawer as well as some cheese food slices in the refrigerator. I stock my pantry with plenty of general spices: salt, pepper, garlic powder and crushed red pepper to spice the omelette. I prefer olive oil to fry the capsicum until soft and clarified.
You will need a stove top, a nice skillet (mine is an American made 10.5-inch iron skillet),and a quality spatula (mine is solid, American made, stainless steel) to prepare the meal. A one skillet meal! Yaaaay.
The white bowl contains the spices listed to the left under "egg mixture."
Directly above the white bowl are the diced peppers (shown below),
diced meat, and tomato.
- Egg Mixture:
- four Eggs
- two tablespoons of Milk
- one-half teaspoon of Crushed Red Pepper
- one-quarter teaspoon of Baking Soda
- one-quarter teaspoon of Ground Black Pepper
- one-quarter teaspoon of Table Salt
- one-quarter teaspoon of Garlic Powder
- three tablespoons of Olive Oil
- Filling Ingredients:
- one medium Roma tomato
- two sandwich slices of cheese food
- diced meat
KEY: Olive Oil
Note the color changing in the peppers because they are being clarified by the oil.
The image below illustrates the level of preparedness that must be organised. The egg mixture is ready to be whisked, "before" the peppers are clarified. There is about a five-minute window of opportunity to compose an excellent scrambled omelette.The image above is about the oil. Once the skillet is hot from cooking (clarifying) the peppers, the eggs will be added to the hot pan.
The spatula is handy to manipulate the egg mixture and peppers. The tomato is sliced and diced as well as the cheese being close at hand. It takes a few minutes for the eggs to firm up. As the eggs firm up, add the tomato and meat and continue scrambling the eggs. The following images show the eggs firming (I think it is water being cooked away).
This image above, the egg mixture was only been added about one minute ago along with the tomato. The heat cooks off the moisture in the eggs and tomato. The image below, the sausage has been added and the egg stays where it has been scooped.
The reason I keep emphasizing the olive oil is because of its importance, of course. "And" the temperature of the pan reached while the peppers sauté (clarify). Because if both are just right, nothing sticks to the pan. The omelette can just be ladled out onto a plate. The image below... it took three scoops and is was on my plate. No fuss, no muss.
Isn't this beautiful?
Put a lid on the skillet to melt the cheese and the heat will soften the tomato slices just right.