Kids in the Kitchen: Omelet Making

When you think of kids in the kitchen, what do you think every kid should know? I have lots of ideas about this and since May is National Egg Month, I decided the first thing on my list will be omelet making!

Disclosure: I received a Farberware Skillet Set from Teflon® to celebrate National Egg Month. They are providing the same item as a prize for the giveaway in this post.

When I was young and first married, I thought omelets were complicated and hard to make. But, eggs were cheap, so I knew I could make a delicious breakfast (or lunch or dinner) for my husband and I with very little money. I also loved that it was a versatile dinner. We could put different fillings in them: cheese, bacon, mushrooms, spinach — and there was so many combinations that we never had to repeat them if we didn’t want to.

So, I taught myself how to make omelets. But no doubt I made the process harder than it needed to be, and this is why I feel that omelet making is one of the top things kids should know how to make. If they can make an omelet as they get older, they can have a inexpensive and nutritious dinner that’s actually quite fun. 

My youngest son, age 12, was the very willing participant in our omelet lesson. He loves omelets and has even made one before, but it was a quick lesson and we didn’t spend much time talking about how it was made. This time, I made sure to show him all of the process and he did great!

Before we got started, I asked him if he washed his hands. And like I should expect from my son, he says “um, yeah, I think so. I washed them three times today because that’s how many times I went to the bathroom”. I don’t know if I was more surprised that he was actually washing his hands after going to the bathroom or that he remembered exactly how many times off the top of his head. Either way…I asked him to give his hands a good washing.

Matthew thinks the omelets were easy to make. Here’s a Vine video to see the whole process:

We decided our omelets would be simple with just  bit of cheddar cheese. But who knew the our omelet lesson would also be a lesson in cheese grating? When I was a kid we rarely used a food processor for cheese grating, so I learned how to grate cheese early on. But in our house, we use the processor most of the time and Matthew found it a challenge and I quickly realized that even grating cheese takes practice. To make our omelets, we used a skillet with Teflon® non-stick coating. The nonstick coating helps to make sure the eggs don’t stick at all, and clean up is super easy too. I’m giving away this same Farberware 3-Piece Open Skillet Set to one of my readers so you can make omelets (or anything else) with ease too — check the bottom of this post to enter. Our omelets consisted of 3 eggs each that Matthew had beaten in a bowl. A bit of butter was melted in our non-stick Telflon pan and the eggs were poured in. I showed Matthew how to pull the egg gently towards the middle, allowing the raw egg to roll out and hit the direct heat of the pan. When it was nearly set, he sprinkle some cheese in the middle.

And here’s how it turned out! He folded one side over the cheese and then, with my help, we flipped it out onto the plate making it into a rolled omelet. Not too shabby, right? No doubt his omelets will get better and better with practive, but I was very proud mom and our bellies didn’t seem to mind their lack of perfection.

Basic Cheese Omelet

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• Author: Brandie Valenzuela

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Description

When you think of kids in the kitchen, what do you think every kid should know? I have lots of ideas about this and since May is National Egg Month, I decided the first thing on my list will be omelet making!

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Ingredients

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• 3 eggs
• Salt & Pepper (optional)
• 1 tablespoon butter
• Shredded Cheddar Cheese

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Instructions

1. Beat eggs in a bowl with a fork or whisk. Season beaten eggs with some salt and pepper, if you wish. Heat butter in a non-stick skillet (approximately 8-10″ size) over a medium heat.
2. When skillet is hot, pour the eggs into skillet. Let eggs cook for about a minute over medium heat or until bottom begins to set. With a heat-resistant rubber spatula, pull an edge of the edge towards the middle, allowing liquid egg to run down to the hot surface of the skillet (tilting pan, if necessary).
3. When almost no egg liquid is left, place shredded cheese in the middle in a line from one side to the other. Using rubber spatula, carefully fold one side of the omelet over the cheese. Remove skillet from stove and tilt over a plate to beginning sliding omelet out of the skillet, unfolded edge first. As unfolded edge is hitting plate, flip the filled/folded omelet over on top of the previous unfolded edge so that it forms a long rectangle on the plate.

• Category: Breakfast
• Method: Stove Top
• Cuisine: American

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