Cooking with Nonstick, Eggs in Springtime

Written By Catherine Johnson

Class recap

In our latest class, students practiced their hand at two egg-based dishes, both using nonstick cookware, the classic French omelette and the Italian frittata. Here are a few tips and tricks we shared: 

  • The perfect frittata ratio:

    • 6 eggs

    • 1/4 cup heavy cream

    • 1 cup cheese

    • 2 cups veggies/meat

  • Nonstick skillets generally have a lifespan of 2 - 5 years

  • Replace your skillets if the coating becomes scratched or your food is sticking to the pan (the coating is no longer working as intended). 

Thinking about upgrading your nonstick skillet? We love the GreenPan ceramic nonstick skillet set, 8” & 10” — the perfect sizes to make both the French omelette and Italian frittata.

French Omelette Recipe

Ingredients, French Omelette

1. Large eggs, 3

2. Fresh herbs, chives, minced, 1 tsp

3. Unsalted butter, 2 tbl

4. Salt, pinch (1⁄4 tsp)

Equipment, French Omelette

1. 8” Nonstick skillet

2. Whisk

3. Silicone Spatula

4. Mixing bowl

Recipe, French Omelette

1. In a mixing bowl, whisk the eggs and salt until thoroughly combined. This is important

– whisk the yolks into the white until you cannot see any strands of the white remaining.

Do not cut this step short!

2. In an 8” non-stick skillet over low-medium heat, melt 1 tbl of butter. Pour in the eggs.

3. Continue to agitate the eggs around the pan, using your silicone spatula pushing back

and forth and circling around the outside of the pan. Shaking the pan on the stove as

necessary. You’re looking for so

, creamy curds to form, about 1-2 minutes (dependent

upon your heat level). Experiment taking your skillet on and off the heat.

4. Gently use your spatula to spread the eggs into an even layer in the pan. Now let the eggs

sit for 15-30 seconds on the heat, to allow the edges to cook.

5. Tilt the skillet away from you and use your spatula to carefully li

the edge closest to you

and roll the eggs slowly over themselves to create a smooth cylindrical shape.

6. Transfer the ‘roll’ to a plate, being sure to place the omelet seam side down.

7. Rub the remaining butter on top of the omelette.

8. Sprinkle fresh herbs over the top, and serve immediately.

Catherine Johnson
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