Omeleterrific

Spinach Omelet for One (avec tomates)

Mark Bittman, aka the NY Times Minimalist, taught me to make a decent omelet. Previously, my attempts would end up scrambled but reading his recipe for "Spinach Omelet for One" in an older cookbook of his I have out from the library taught me a few things:

1. Use a good non-stick pan
2. Lightly beat the eggs (2 of them or 2 whites + 1 yolk)
   
3. Medium-high heat
4. Melt some butter in the pan
5. "When butter stops foaming and just begins to color, pour in the eggs"
6. Once the edges of the omelet begin to set, add the filling*; spreading it mostly down the middle of the egg
7. When the bottom is browned, you're ready to fold the omelet
8. a) If you're talented and brave, follow Bittman's cookbook directions for doing this without using your hands; b) Or, if you're not (like me), use a spatula and your fingers to fold the omelet in half to seal in the filling.
   
9. Cook for a little bit longer, then gently slide the omelet out of the pan and onto a plate
10. Eat immediately
    

* Steam spinach separately in advance for the filling (and toss with a bit of nutmeg according to Bittman) and sprinkle with goat cheese (according to me)