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During a business trip to California, I encountered the delightful experience of trying an omelet for the first time. The hotel I was accommodated in had a highly skilled chef on staff, distinguishable from a mere short order cook by his impressive culinary expertise, reminiscent of the renowned Gordon Ramsey. Intrigued by the preparation of an omelet for another patron, I felt compelled to request one for myself.


As I savored that initial mouthful, a wave of regret washed over me for not indulging in this delectable dish sooner. Its flavors were truly exceptional. Motivated by this newfound appreciation, I eagerly returned to the chef and placed an order for another omelet, but this time, with a special request—to receive a firsthand demonstration on its creation. I simply couldn't resist the opportunity to acquire the necessary skills to replicate this gastronomic pleasure within the confines of my own humble abode.


To my delight, the chef agreed without hesitation, assuring me that the process was relatively straightforward.


Here are the ingredients:


1. Eggs: 3 large eggs, lightly beaten

2. Minced Ham: 1/2 cup, cooked and chopped (or use any kind of meat of your choice)

3. Onion: 1/4 cup, chopped

4. Cheese: 1/2 cup, shredded (cheddar, mozzarella, or a blend of your choice)

5. Green Bell Pepper: 1/4 cup, chopped (or any vegetable of your choice)

6. Olive Oil: 1 tablespoon, for greasing the pan

7. Salt and Pepper: To taste

8. Optional Garnish: Chopped parsley or chives for garnish (optional)


The process goes as follows:


For my cooking needs, I primarily utilize a 10" Lodge cast iron skillet. Commence by pouring some olive oil into the pan and setting the heat to medium. As the pan warms up, take a bowl and crack open three eggs, proceeding to whisk them until thoroughly blended. Set the bowl aside.


At this point, the cast iron skillet should have reached the desired temperature. Adjust the heat to a level between low and medium, then proceed to add the ham, green peppers, and onion. Allow them to cook for a couple of minutes, being cautious not to overcook them unless you prefer your vegetables to be mushy. Personally, I enjoy a crunchy texture, so I only cook them for approximately one minute.


After ensuring that the vegetables are cooked to your preference, proceed by adding the eggs. Adjust the amount of salt and pepper according to your taste and patiently wait for the eggs to become firm. It is crucial not to rush this process, as you risk ending up with scrambled eggs. When the eggs start to solidify, incorporate the cheese.


Once you have achieved a firm consistency with the eggs, observe as the cheese begins to melt, allowing it to meld with the rest of the ingredients. Then, carefully fold the mixture using a metal spatula. I know, a lot of people say, “don’t ever use a metal spatula in a cast iron skillet.” But I have tried many different spatulas over the years and this one works the best for me.


After you fold it the first time, wait for a couple of minutes. Remember, don’t get in a hurry. Once you are certain the eggs are fully cooked, then use your spatula and scoop out the omelet, placing it on your plate.


Garnish to your liking and enjoy!

©01/08/2024, R. L. Whitmire, All Rights Reserved