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Just One Egg’ll do ya

July 31, 2008
just one little egg!

just one little egg!

There are many omelets in my life. My dear friend Kylie makes an overstuffed 4-egg omelet that has to be split by two people. The omelet I usually make is more of a scramble, inspired by the “Omeletta Herba” (what language is that?) made for me by my darling sweetheart’s Grandma Carol. Grandma Carol is a 90 year old yoga teacher and an excellent cook, she ALWAYS mixes her Omeletta Herba in a copper bowl. Oh, and never salt the eggs before you cook them.

The last omelet that makes frequent appearances in my life is the one produced by my good ole dad. His omelet often includes a variety of fillings, but it’s defining factor is that it is made with one egg. And no milk. Wow, right?

After watching my dad produce these egg-cellent (had to do it) creations for the literally hundreds (maybe thousands?) of breakfast guests that find their way into my folks open home, I have learned to do it myself.

It is genius, really. The filling is all prepared first so the veggies are cooked and ready to go. The garlic and onions are always sauteed in the same pan the eggs end up in, so the first few omelets are infused with savory flavor. A single egg is cracked into a bowl, lightly whisked, and poured into a medium hot pan. Dad picks the pan up and spread the egg around, just as one would a crepe… then quickly sprinkles cheese on top (often Parmesan since that is always around) and spoons in the rest of the filling. The egg needs no flipping because it’s so thin that it cooks all the way through on one side.

The result is an omelet that is actually quite similar to a crepe, but bright yellow and crispy around the edges. Because there’s less eggs, the filling really shines, which is great for this time of year because vegetables are so delicious. To top it all off, from a points perspective, one egg and no milk means you don’t have to convince yourself that an egg white omelet is as good as a full egg omelet (it’s not, I promise).

Perhaps the only downside is the omelets really must be made one at a time, and the delicate egg is best eaten immediately. None the less, I’ve seen my dad make these for a cast of 10 or more, just sending them to the table as they are finished, chatting with eager guests… and helping them plot the ideal combo of fillings while they wait.

The Omelet Master himself.

The Omelet Master himself.

One Egg Omelet (as made one Sunday in July, with what was around)
Serves one
For more omelets, multiply the filling measurements and cook all at once. However, beat the eggs one at a time.

1 Egg, lightly beaten
1 tsp Olive Oil

1/3 cup Zucchini
1/2 cup Mushrooms
1/4 small Onion

1 Tbs Parmesan Cheese, grated
1/2 cup chopped fresh tomatoes at room temperature
1 tsp Fresh Parsley

Salt and Pepper

Cut all vegetables into small and uniform chunks. Spread olive oil around to coat the bottom of a medium omelet pan, then add the onion. On medium heat, cook the onion until translucent, then add the other veggies (reserve tomatoes and parsley). Cook veggies until soft, then remove from pan and set aside.

If you are using a non-stick pan, you are probably okay to go ahead cook the egg without adding additional oil. Otherwise, it is a neat trick to just run a tick of butter over the hot pan to grease it… I find that with a light hand I can grease the pan with a ridiculously small amount of butter- something like a 1/4 tsp.

Pour the beaten egg into the hot pan. Immediately spread the egg around with a spatula or by tilting the pan one way or the other until the egg is coating the entire surface of the pan. As soon as the egg is spread, sprinkle the cheese onto the entire surface of the omelet. Spoon in cooked filling onto one half of the omelet, adding tomatoes and parsley on top. Sprinkle salt and pepper to taste. Fold the free half over and slide onto a plate. Serve immediately.

Points Analysis:

Pretty simple recipe, so there’s just at total and it’s: 4

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2 comments

  1. Real Nice Description…These one egg omelets are not only easy to make, delicious and pretty… but only 4 points too! If you really want to cut back on points, you can skip the cheese. A little salsa on top can be interesting. A little Tabasco is good for those who like a zippy version. Another hint, the bigger the flat part of the pan, the thinner you can make the omelet. The tricky part of this whole process is getting the pan to be the correct temperature so the egg spreads out very thin while covering a big area. It’s all about quickly and gently tilting the medium hot pan while getting the egg to spread. When you get the knack for tilting the pan, your guests will be impressed that you get all those exciting fillings inside one folded egg. Experimenting with fresh fillings means that every season has new opportunities for creativity.


  2. I love this idea! I was just making scrambled eggs the other day with eggs that were just hours old. They seemed to expand in the pan — two eggs per person felt like 4! We would have been much better off with just a one egg omelet.



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