Photo and Recipe by Tod Dimmick
There are those who claim that an omelet is the perfect food. Who am I to argue? They take a little practice, but bear in mind that the world will not end if your omelet breaks apart. It will be delicious, and then you’ll be compelled to keep practicing, which just makes victory all the sweeter when one day you reach the Holy Grail – a perfect omelet.
Prep time: 5 minutes
Cook time: 5-8 minutes
Yield: One large omelet
3 large eggs
1/4 cup buttermilk
2 TB olive oil
1 small heirloom tomato, thinly sliced
Handful lemon basil leaves
2 slices Swiss cheese
Salt and pepper to taste
Whisk the eggs in a large bowl, then whisk in the buttermilk. Heat the olive oil in an omelet pan or small skillet over medium heat until oil shimmers and a drop of water dances on the oil. Pour in the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Arrange the basil and cheese on one side of the omelet, and using a spatula gently fold the opposing side over this filling. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.
NOTE: An omelet pan has low, curved sides, and are often nonstick, two features that enable sliding an omelet onto your plate. If you’re using a regular skillet, it’s probably better to simply lift the omelet out with your spatula.