Eggs for dinner? Of course! They’re filling, full of protein, and they cook sooo quickly. Make them into an omelet and you get the added bonus of being able to use any of your favorite fillings. I like extra-sharp cheddar, fresh chives, and crispy bacon. What do you use?
Sarah’s Tip of the Day:
If you’re intimidated by making omelets, don’t be! Click through to the video, and I’ll show you how easy it is to make a fluffy, restaurant-quality one. I’ll tell you the ideal heat for making an omelet, and how it affects the structure. (It’s all about creating curds.) It’s important when you take the omelets off the heat, too. I’ll show you when the time is right to flip them and give you my trick to flipping without breaking. Egg-celent!
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3 large eggs, preferably room temperature
Coarse salt and ground pepper
1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional)
1 tablespoon butter, plus more for serving
1/4 to 1/3 cup desired filling
Per omelet (without fillings): 317 cal; 26 g fat; 19 g protein; 2 g carb
More breakfast recipes: http://full.sc/V70546
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Perfect Omelets | Everyday Food with Sarah Carey