Omelets Frustrate Me

While I'm not an excellent cook, for the most part, I'm consistent. Once I get the hang of something, I've got it, and while I may get incrementally better over time, the changes are almost imperceptible. 

This is how it worked with my dad's eggs (which were my grandma's eggs). Once I learned to make scrambled eggs his way - until the last drop of moisture is gone - I had it. Grandpa Howie Eggs are the only eggs Vi will eat (when she's willing to eat eggs, that is).

Now, the two things I've made the longest are pasta and eggs. And normal eggs I'm good at. But, boy oh boy do I love a good omelet. I just wish I could make one.

I'll freely admit that my knife skills lack a certain polish, so that could add to it a little. But the "when" seems to be what trips me up. What do I mean when?

Okay... I've sautéed the veggies (today it was spinach and broccoli... it's St Patrick's Day after all). Now, I've seen multiple methods for the eggs, and tried them all.

Today I cooked the veg, pulled them, then got the eggs half cooked and put the veggies back on. Moments later this got cheese, and I folded it over. It was...eh.

Often, I'll pour the egg mixture in right on top of, and around, the veggies. Sometimes I toss the cheese into the eggs sometimes after. I've seen the eggs cooked completely, then veggies and cheese tossed in the middle for the fold, with cheese melting from the carry over heat (I didn't like that one, it tasted weird).

One of these days, I'm going to watch an episode of a cooking show, or find the right YouTube video, or just get Dad to sit in the kitchen with me and guide me through it. Until then... I might be better off with someone else making my omelets. Can't win em all.