Great Omelet Recipe: The Bomb-elet

The Bomb-what?

The Bombelet: a very personal, near and dear to my heart, version of the classic egg omelet, was crafted out of many trial and error stints throughout my college years. This version leans on my personal tastes but can really be made any way with almost any ingredient. The first glaring omission to most omnivores is that my version contains no meat. Yes, I'm a vegetarian who eats eggs, no shame in this game. This recipe, and variations thereof, kept me going in college because of the overall healthy punch that eggs pack. Here are a few healthy aspects of eggs.

  • They are a good source of protein (crucial to vegetarians) at 6 grams per egg. They also contain all 9 amino acids.
  • They contain high levels of vitamin B12 an energy enhancer. (another essential for vegetarians)
  • They're one of the only foods that contain naturally occurring vitamin D
  • Eggs contain carotenoids (lutein and zeaxanthin) which can prevent macular degeneration, the number one cause of blindness in people over age 55.
  • The sulphur found in eggs promotes healthy skin and nails.
  • Eggs are also a rich source of vitamin E, which fights free radicals and protects cells

What You'll Need

Kitchen Wares:

  • Stove
  • 10-12 inch non-stick pan
  • Spatula
  • Bowl
  • Whisk or Fork

Ingredients:

  • 2-3 eggs (depending on your level of hunger/indulgence)
  • 1/4 tblsp of butter or olive oil (I prefer butter)
  • Salt and peeper to taste
  • A splash of milk or water (increases fluffiness factor)
  • Filling -- this is the part of the recipe that is variable depending on your tastes, for this recipe we'll use:
  • 2 large bulbs of Garlic, 1 bulb of Shallots, 2 Green Onion, 1/8 Red Pepper, 2 Basil leaves, Tomato, Mushrooms and crumbled Goat Cheese (all diced as finely as possible)

How It's Done

First you'll want to chop up all of your filler ingredients as finely as possible. This is important because eggs cook so fast. In fact, eggs keep on cooking even after you take them off the stove. A good rule of thumb for a great omelet is to cook on low to medium heat once the eggs have been poured in the pan. There's nothing quite as disappointing as brown, crusty eggs. I feel it makes for a deeper yet more subtle flavor of these ingredients, so they don't overpower your tastebuds.

Then, take one bowl and fill it with hot water. Then place the eggs in the hot water for five minutes. Taking eggs fresh from the fridge to the skillet would be like jogging 5 miles without stretching. Give them a little warm up time and you'll be surprised at the difference it makes in texture.

After your eggs have sat for about 5 minutes, pour out the water and crack them open into your bowl. Add a little salt and pepper and stir vigorously with a fork or whisk until at a level consistency.

Next, put the butter in pan and heat until melted. At this point I'll throw in the diced garlic, shallots and green onion first. I like to let them simmer a little longer than the other fillers, until their combined aroma is in the air and I can hear them cooking. I feel it makes for a deeper yet more subtle flavor of these ingredients, so they don't overpower your taste buds. Then I'll add the mushrooms (I prefer shiitake) and red pepper. Be sure to be hands on when simmering your veggies. Don't be afraid to pick up the pan and flip and swirl your ingredients. After about a minute and a half cooking on medium heat, add eggs.

Cooking the Egg

This is the part where people usually mess up. Trust me I've been there and lived to tell about it. You know how they say a watched pot never boils? The opposite is true for the omelet. You have to stay focused on what you're doing here!

  • If you're a begginer, it's not a bad idea to lower your heat a little bit to give you a little breathing room in which to work with. Go ahead and splash the pan with a little milk, water or original flavored almond milk and stir.
  • Then, take your spatula and make a hole in the center of the eggs. This will help to cook the whole omelet evenly.
  • Next, using the spatula, slightly lift the rounded edge of the omelet. This is another technique to get the omelet to cook evenly and helps all the egg cook on the bottom of the pan.
  • Again, don't just let the pan sit there. Occasionally lift it off the burner, move it back and forth and in a circling motion so the eggs aren't sticking to the bottom.
  • After you've swirled the omelet around for a bit and are sure it isn't sticking, it's time for the flip!
  • If you aren't so sure about how to flip an omelet, then just take your spatula and finagle your omelet so that the opposite side is now on the bottom.
  • Then add your "better-when-raw" ingredients (tomato, goat cheese and basil) to the middle of the omelet and fold.
  • Serve immediately. The goat cheese will melt, and the flavors of the tomato and basil will be brought out nicely as the omelet continues to cook after it has been taken from the pan.

Pro Omelet Maker

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Comments 4 comments

Jdaddyballer  6 years ago

Cook for me Andrewski! Radiant recipe.


Joshua Kell profile image

Joshua Kell 6 years ago from Arizona

Great hub, I'll have to give it a shot. Thanks.


Dr irum profile image

Dr irum 6 years ago

wow that's great recipe ,i am going to try this yummmmmmmy.Really thanks to share with us .


Dr irum profile image

Dr irum 6 years ago

Wow its so yummy , i will must try on this weekend . Thanks my dear to share with us .

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