This may be hard to believe, but the best omelette I’ve ever eaten was actually made by my six year old daughter!
The other day, Little One looked over at me, smiled and then said, “Mommy, I don’t know why, but I all of a sudden feel like having an omelette!”
Little One wanted to make the omelette herself. Of course, she knew that Mommy would have to do the actual cooking because she is not allowed to touch the stove yet.
Little One gathered the farm-fresh eggs from the fridge, along with the onion she picked from the garden earlier that day. She also wanted cheese. Oh, and it had to be a mix of Asiago and Parmigiano Reggiano. It was a simple recipe with very few ingredients (all selected by my six year old). I was quite impressed.
At six years of age, she has a better palate and food knowledge and technique than I had when I was her age. I am embarrassed to say that I only really learned how to cook when I moved out on my own. My brother will tell you quite happily about the time I was ten years old and decided to make crispy chicken for the family. I didn’t know what I was supposed to dredge the chicken in or that I could have coated the drumsticks in Italian bread crumbs. Instead, I rolled the drumsticks in SALT and stuck them in the oven!
The result was not good. My brother still teases me to this day about that salty chicken. What’s worse is that it was still pink inside. I can’t even remember if my Dad tried to salvage the chicken or if he just threw it out.
My, how times have changed! Now I’m hosting international cuisine nights and taking my Little One on foodie adventures whenever we travel.
I suppose growing up in an age where cooking tutorials on YouTube (*ahem* Nerdy Nummies! That’s her favourite YouTube channel) and cooking shows on TV have had an influence on her. The kid doesn’t watch much TV, but when she does, it’s Master Chef or anything on Food Network.
Little One’s Garden Fresh Omelette
- 4 large eggs
- 2 Tbsp milk
- 1/2 c chopped onion
- cheese of your choice, chopped or grated
- dash of Herbamare and black pepper
- a little butter to sautee with
- In a medium-sized bowl, crack eggs and gently whisk. Add milk, Herbamare and black pepper.
- In a heated 6″ to 8″ pan, add butter and when it melts, make sure it coats the bottom of the pan evenly.
- Sautee onion. Spread onion, distributing evenly in pan.
- Slowly pour in egg mixture. Spread egg mixture evenly in pan (tilt the pan to spread mixture).
- Tilt pan to allow uncooked egg to flow to sides of pan.
- Cook until egg firms up a bit. While a bit runny still, add cheese.
- Cooke for a minute and then fold omelette in half. Remove with spatula, add to plate, serve and enjoy!
Little One was so proud of the omelette she made. She selected the ingredients, seasoned it, and gave me the cooking instructions. I asked her if she wanted to make the onion part of the filling with the cheese, but she wanted it cooked into the egg mixture. She ate the entire thing, but not before I could sneak a taste! It was so good! I’m thinking she should be in charge of Sunday brunch from now on!