THE PERFECT OMELET

Any breakfast chef knows how to make a perfectly filled and folded omelet, and you should, too. (It’s all in the wrist action.) From The Guy Can’t Cook, by Cinda Chavich (Whitecap, 2007).

2 large eggs

1 tbsp (15 mL) milk salt and freshly ground black pepper

1 tbsp (15 mL) butter

In a bowl, whisk together the eggs, milk, salt and pepper. Melt the butter over medium heat in a nonstick 7- to 8-inch sauté pan with flared sides (this kind of small nonstick pan is an essential part of your tool kit).

Pour the egg mixture into the pan and reduce the heat slightly. As the edges begin to set, lift with a spatula and push slightly into the centre of the pan, and scramble up the middle a bit, allowing the liquid egg to run around the edge of the pan and underneath the cooked bits. Cook for three or four minutes, shaking the pan to keep the omelet from sticking. When the omelet is light golden on the bottom, and still a little wet on top, it’s done (the runny stuff will finish cooking once it’s folded).

While it’s still in the pan, fill the omelet down the centre, in a line at right angles to the handle, with warm, precooked ingredients (sausage, smoked salmon, roasted peppers, caramelized onions, sautéed mushrooms, leftover chicken curry, crabmeat, etc.) and/or cheese (grated Swiss or cheddar; herbed cream cheese, blue cheese, or whatever). Then slide the omelet away from you, onto a warm plate, flipping the handle up to fold the omelet onto itself as it exits the pan. That’s it.

Omelet for one.

BANANA PANCAKES

Make this batter the night before a big breakfast and store it, covered, in the refrigerator. From The Guy Can’t Cook, by Cinda Chavich (Whitecap, 2007).

1/2 cup (125 mL) whole wheat flour

1/2 cup (125 mL) all-purpose flour

1 1/2 (7 mL) tsps baking powder

1/2 (2 mL) tsp baking soda

1/4 (1 mL) tsp ground cinnamon

2 tbsp (25 mL) granulated sugar

pinch of salt

1 cup (250 mL) buttermilk or plain yogurt

2 tbsp (25 mL) melted butter or oil

1 large egg

3/4 cup (175 mL) mashed bananas

Extra sliced bananas and maple syrup

In a large bowl, combine the flours, baking powder, soda, cinnamon, sugar, and salt.

In another bowl, whisk together the buttermilk, melted butter, egg and mashed bananas.

Make a well in the centre of the dry ingredients and add the banana mixture. Stir with a fork until everything is barely moistened.

Heat a nonstick frying pan over medium high heat and brush with a little oil or melted butter. Reduce the heat to medium and spoon the batter onto the pan, using 2-3 tablespoons of batter for each 3 to 4-inch pancake. When you see bubbles rising and breaking all over the top of the pancakes, they’re ready to turn over. Cook the second side for a couple of minutes, until nicely browned, and transfer to a plate. Keep the pancakes warm in a 200ºF (95 ºC) oven while you finish cooking the rest. Serve the pancakes topped with sliced bananas and maple syrup.

Makes 1 dozen pancakes

©Cinda Chavich 2007

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