As Hurricane Sandy, aka Frankenstorm, bears down on the east coast, many of us are wondering, how are we going to clear out some of the food in the fridge? There have been many warnings about potential power outages, and given the storm’s severity, there is no idea on how long power could take to get restored. This blog post, and possible others to follow, will focus on how to clear out your fridge while making delicious food at the same time.
Omelets may not be the first idea that comes to mind. They tend to have a stigma about them as being difficult and frustrating to make. Making omelets really comes down to two things: temperature and technique. Omelets tend to stick partly because the pan may be too hot or have too little fat to separate the egg from the pan. Temperature is also the case where omelets turn out overdone or worse, burnt. This will be easy to remedy. Technique is something that usually takes experience to perfect, but this should be not too bad to pick up.
The reason I am presenting omelets is because not only does it use eggs, but is the perfect food to help get rid of leftovers. You can make an omelet out of almost anything you have lying around in the fridge. Let’s get started. I have some leftover homemade meatballs from my mother-in-law as well as a wealth of mozzarella sticks. I also have a dozen and a half of eggs so this will be a great example.
Start out by preparing all of the ingredients before hand. I will chop up the meatballs and cheese into smaller sizes. The three eggs get beaten with a little milk. Careful not to add too much; enough to cover a fifth or fourth of the area works. Beat these until it starts to froth.
This part is important: find you best non-stick pan. Put it on the stove at a medium-low heat. For example, my dial reads low, 1-9, and high. The 5 setting is dead in the middle (medium), so I set it between 3 and 4. The reason for this setting is that the egg will be sitting in the pan a while, and the lower heat will keep it from overcooking, and allow more time for the ingredients in the omelet to warm up as well. Once the pan is warm, spray the pan liberally with a cooking spray. Add the egg. If you don’t have a perfectly flat element for your pan, you may notice the egg moving to one side. It’s ok; tilt the pan now and again to get the egg on the non-covered portion, eventually it will begin to set on that side. If you are using ingredients that melt, such as cheese, distribute it evenly across the whole surface. Distribute the other ingredients lengthwise in the middle of the omelet. Let the omelet cook until the egg is fully set and the ingredients have had a chance to warm. Give the pan a slight jiggle to make sure that nothing is stuck; it should move freely in the pan. If not, use the spatula to reach under the egg to loosen it; do so gently.
We will now cover transferring the omelet to the plate; it’s ok, take a deep breath. Have your plate and spatula ready. The first thing we do is flip one side of the omelet over the middle while it is still in the pan. Take your time to get the spatula under the egg and move slowly. It will end up looking like this:
Next, we are going to turn the pan partially over. Slide the omelet onto the plate, but not the whole way. The middle should be on the plate, the rest in the pan.
Next, tilt the pan more and flip the last end over the middle. And there you have it, your omelet! Bon appetit!
Omelets are a great way to use up any leftovers in your fridge and eggs at the same time. So, if you are looking for a way to clear out the fridge while making something delicious, try an omelet. We can’t stop Hurricane Sandy from coming, but we can at least make waiting everything out a little more pleasant. Enjoy and be safe!