Eggs 101 as seen on CityLine May 2 or How Not to Cook an Omelette! Oh, dear!

I was all smiles BEFORE we discovered that the stove was broken.....note the two lovely omelette pans ready to go.

 

I love live TV but I think I love live TV to tape a bit better.

Case in point: Last week when we taped CityLine just before my segment was going to be taped we discovered that the stove top wasn’t working. It was kaput.

The problem was I was making two eggs dishes that use the stove top and one of them was going to be an Omelette-Off with Tracy.

My wonderful producer rose to the occasion and after establishing that stove top was totally unfixable she sent someone to buy a couple of mini stove elements. They continued taping the rest of the show.

A phone call later and the news was grim – Canadian Tire didn’t have any mini stove elements but they did have electric skillets. So Tracy and I cooked omelettes in huge electric skillets!

We rolled with the punches and it was a very funny segment – watch us on May 2 and I hope you learn how to make an omelette in a skillet, because you sure don’t learn how to make one in an omelette pan.

Basic Omelette

All-seasonal

Once you have mastered omelette making you are on your way to easy nutrient dense dinners ready in minutes.

Makes: one omelette for one person

2 – omega-3 eggs

2 tbsp (30 mL) water

 

Fillings of your choice:

Topping ready to go - I like to pre-chop and store them in glass containers in the fridge.

¼ cup (60 mL) grated or crumbled cheese of your choice

Chopped chives or any type of onion

Chopped olives

Cooked sliced mushrooms

Diced raw peppers

Chopped baby spinach

  1. In a medium bowl: whisk together eggs and water until fluffy.
  2. Heat a medium skillet over medium heat. Add oil or lightly spray and then quickly pour mixture into the pan.
  3. Wait for the eggs to start to set at the edges and then using a spatula, gently push cooked portions toward the centre, trying not to make huge “wrinkles of cooked egg” this will help the omelette keeps its circular shape. Keep tilting and rotating the pan so the uncooked eggs flow into the empty spaces. Sort of like patting your head and rubbing your stomach at the same time.
  4. When egg is almost set on the surface but still looks moist, cover one half of the omelette with fillings of your choice on the side that is opposite the handle.
  5. Now the slightly tricky part: Slip spatula under the unfilled side and fold the omelette in half. Now bring the plate to the pan and gently flip the omelette onto a plate.

Nutrient Breakdown Per Serving (without added fillings): 160 Calories, 12 g Total Fat, 3 g Sat Fat, 111 mg Sodium, 0 g Carbohydrate, 0 g sugars, 0 g Fiber, 12 g Protein

Not bad for an omelette made in a huge electric skillet. The trick is bringing the plate to the pan and then flipping it out.

 

 

Omelette pan or not - it still tasted great!

Note: There’s a segment at the end of the show when Tracy asked me the worst advise I had ever received – I told my story but forgot to include that the actor next to me is the one that told me to fib about my weight and sizes, critical part of the story…. Watch the show – it will all make sense. 🙂

Posted in Recipes Recently Seen on TV
One comment on “Eggs 101 as seen on CityLine May 2 or How Not to Cook an Omelette! Oh, dear!
  1. Deborah Girardo says:

    Can I just say that finally, after too many years to mention of boiling eggs the WRONG way, I finally have boiled several batches of eggs the CORRECT way…the Mairlyn way :)…after seeing the segment on Cityline a while back. I thank you, my husband thanks you, my adult children thank you…my taste buds thank you!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

*