Determined Omelette Recipe

INGREDIENTS ¨ 4 eggs ¨ pinch of salt ¨ pinch of pepper ¨ Optional: pinch of ______(feel free to experiment with adding other spices you think would be delicious!) ¨ 2 teaspoons oil (for sautéing veggies) ¨ 1/2 Tablespoon butter (for cooking eggs; could also replace with oil) ¨ Optional: 1 cup spinach (or less) ¨ Optional: 1/3 cup shredded cheese (or less)

VEGGIE SAUTÉ OPTIONS (1/2 cup or 8 Tbs in all) We’ve listed a few common omelette fillings here, but there are tons of other options. Get creative – Work with what you have and try fun new possibilities!

¨ ___ Tbs. chopped onion ¨ ___ Tbs. ______¨ ___ Tbs. chopped mushrooms ¨ ___ Tbs. ______¨ ___ Tbs. chopped red pepper ¨ ___ Tbs. ______¨ ___ Tbs. chopped zucchini ¨ ___ Tbs. ______¨ ___ Tbs. chopped tomato ¨ ___ Tbs. ______

EQUIPMENT • mixing bowl • whisk or fork (for beating eggs) • knife (for cutting veggies) • cutting board • measuring spoons and cups • stove • non-stick frying pan • hard spatula DIRECTIONS: Yield: 2 servings 1. Crack eggs into a mixing bowl. Add salt and pepper. Beat with a fork. Set aside. 2. Dice veggies into small pieces. You should have 1/2 cup (8 Tablespoons) of veggies total. Set aside in 1/2 cup measuring cup or small bowl. 3. If using greens and/or cheese, get up to 1 cup spinach and 1/3 cup cheese. Rinse spinach and shake off. Set spinach and cheese aside in separate piles near stove. 4. Get 2 teaspoons oil and add to frying pan. Turn burner to medium-high heat. When hot add veggies and sauté until they start to soften (3-5 minutes). Mix with a spatula. When done, empty veggies into a small bowl or the cutting board. Return the empty pan to the heat. 5. If using spinach, add it to the empty pan and sauté 1-3 minutes until spinach turns dark green and wilts. Leave spinach in the pan. 6. Add 1/2 Tablespoon butter to the pan. When melted, swirl it around until the pan bottom is coated. If using spinach, make sure it’s spread evenly in the pan. 7. Pour the egg mixture into the pan and cook, undisturbed for about 30 seconds. 8. Use the spatula to push the outer edges of the eggs toward the center. As you do this, tip the pan allowing the uncooked eggs in the center to spread into the gaps and cook. Continue until the omelette is mostly set around the edges, but still a bit runny in the center (about 3 minutes). 9. Get ready to flip the omelette. Use the spatula to loosen the omelette on all sides; it’s ready if it slides when you give the pan a good shake. Using the spatula, lift the entire omelette like a pancake and flip it. Lower the heat to medium-low. 10. Add the toppings. If using cheese, put it on first so it will melt. Sprinkle the cheese evenly over half of the omelette. Spread the sautéed veggies over half of the omelette (and on top of the cheese) leaving about an inch border around the edge. 11. Using the spatula, peek at the bottom of the omelette to make sure the eggs are cooked. Then, fold the omelette in half by lifting the plain half of the omelette over the half of the omelette with the toppings. 12. Slide the omelette out of the pan and onto a plate. Turn the burner OFF. 13. Fill out the tasting page notes and eat your delicious creation! Determined Omelette Tasting Notes Reflect on how your creation turned out and capture ideas you have about possible future redesigns.

Plating & Presentation Enjoy it with your eyes first. Describe the dish’s appearance.

Aroma Close your eyes and give it a sniff, what aromas do you smell?

Taste and Texture Give it a taste. What flavors stand out? What textures do you notice?

Notes for the Future If you were to make this dish again, what would you do the same? What would you change?

What new ideas do you have for future omelettes?