In the College Kitchen with Jenna: What’s in an Egg (Part II)

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If you want to learn how to make the perfect French omelet, learn from the best.

The American omelet is a little bit different. It’s a lot bigger (duh) and it usually has 1-2 kinds of meat. I was literally raised on these omelets (its one of the few things my dad is willing to cook that isn’t on the grill). They’re cheap, filling, and as healthy as you want them to be.

1. Start with about 2 Tbs of butter in an omelet pan on medium heat. Let it melt in the pan until really bubbly. Meanwhile, crack two eggs into a glass and add about 1/4 cup of milk. Beat it like Michael Jackson.

2. Pour the eggs into the pan. When the edges are cooked and curling toward the center and you can see large bubbles popping from the bottom, it’s time to flip it over. You have two choices:

a. Take two spatulas and awkwardly try to maneuver the thing over without breaking it / yourself into tears.

b. Become the person your dog thinks you are, and flip that thing in the pan sans spatula.

Still hesitant? Start watching this guy at 1:00 minute. He’s helpful, but also pretty boring.

3. Once you’ve successfully impressed yourself, pile the toppings onto 1/2 of the omelet. I like to do cheese and pico de gallo–pretty cheap and delicious, but you can put anything you want in there. Get creative, use your leftovers. If it’s gross, you’ve only wasted 2 eggs.

Here is a list of a few things that I think taste delicious in omelets:

Bacon, Ham, Shrimp, Crab **(precook your meats)

All of the cheeses–QUESO IS SO GOOD

Any vegetable ever (Avocado, Mushrooms, Potatoes, Peppers, Onions)

4. Grab a plate, and gently slide the topping half down to the plate and fold the other side on top of it.


Breakfast Quesadilla

This ridiculously simple creation is how I got my first boyfriend in high school. I’m not kidding. It’s ideally made on a griddle or at least an iron skillet, but I don’t have either one of those. Solution: multiple pans!

Burrito-sized flour tortillas




Other toppings that strike your tastebuds

1. In one pan, scramble eggs. Here are last week’s instructions

a. Heat frying pan or skillet over medium heat and add a tablespoon of butter/bacon grease/ etc.

b. Crack eggs into a cup or bowl. If your are cooking for a crowd, however many eggs each person wants plus one for the pot.

c. Add about 1/4 cup of milk, spices (at least salt and pepper, but I prefer Tony Chacherie’s Creole seasoning.

d. Using either a fork of whisk, beat until frothy.

e. Pour mixture into hot pan.

f. Using a spatula or wooden spoon, stir eggs until they cling together and resemble something you want to eat.

2. In another pan, melt butter and proceed to toast your tortilla on (my pan is too small to toast one whole side of my giant tortilla, so you may have to rotate it as well).

3. After you flip over your tortilla, add scrambled eggs and toppings to one half. I also make this one with pico de gallo and cheese.

4. Fold over tortilla.

5. Flip quesadilla to toast other side. Once the cheese is melted, it’s done! Cut into pieces and enjoy.