I don’t usually make omelets for a couple of reasons. First, I’m lazy and don’t always have the patience to make them properly-hence why I default to frittatas. Second, I always, always, always mess up the flip and they become less of am omelet and more of a ugly mess of eggs, cheese and vegetables. But, now that I have the OXO Good Grips Flip & Fold Omelet Turner, I was inspired to try again.
I used the vegetables and cheese I had on hand but you can obviously customize it to your preferences. And I see no reason for you to wait to hear how much I love this new tool from OXO. The Good Grips Flip & Fold Omelet Turner makes it so easy to prepare an omelet that stays in one piece and makes the “flip” a cinch! A spatula doesn’t give you the proper angle to get under the omelet without breaking it, so I say this is an essential tool for any home cook who likes to make omelets. And another bonus is that it does not discriminate against lefties! As a left-handed home cook, there are many tools out there that don’t work properly for me. Not this one. OXO designed a brilliant tool that can be used easily by all!
One tip I learned: Before attempting to flip the omelet over, make sure it is loosened underneath the entire omelet. Otherwise, it will break and you’ll have omelet pieces instead of an omelet.
Goat Cheese and Vegetable Omelet
- -2 eggs, divided into 1 egg white and 1 whole egg*
- -½ small onion, diced
- -½ carrot, peeled and diced
- -1-1½ tablespoons parsley, diced
- -1-2 ounces goat cheese, softened
- -Olive oil, salt, pepper and unsalted butter, to taste
Cook the vegetables:
Heat a little bit of oil and butter in an 8-inch nonstick frying pan. Add the onion and a pinch of salt. Stir and sauté for 4 minutes, stirring occasionally. Add the carrots, a pinch of pepper and a pinch more of salt. Stir and sauté for another 2-3 minutes. Remove the pan from the heat and set the vegetables aside on a plate.
Prepare the eggs:
Meanwhile, whisk the eggs in a small bowl and add a pinch of salt and pepper. Using the same pan you cooked the vegetables in, heat a little bit of olive oil and butter over medium-low heat. Once it melts, swirl the oil-butter mixture around to coat the pan. Pour the eggs in and let them sit, untouched, for 2 minutes.
Gently rotate the pan around so the raw eggs in the middle of the pan move to the edges. Using the Good Grips Flip & Fold Omelet Turner (F&FOT), gently loosen the omelet from the edge of the pan. Then slide the F&FOT under the eggs and gently move it around so the whole omelet is loosened from the pan. Slide the F&FOT under as much of the omelet as you can and gently flip the omelet over.
Add the cheese and vegetables to one half of the omelet. After 1 minute, turn off the burner but leave the pan in place. Sliding the F&FOT under the half of the omelet without the cheese and eggs, gently fold it over and press the top down for another 10 seconds.
Slide your omelet onto a plate and enjoy!
Here and here, I’ve talked about the OXO Good Grips 3-in-1 Egg Separator. It is an awesome tool if you want to separate your eggs into whites and yolks. While making this recipe, I realized another reason why this tool is great: you can crack your eggs without getting raw egg all over your hands and the counter. And if you’re a neat-freak like me, that’s brilliant!