Our family spends a lot of time discussing finances and budgeting. My husband and I want our five children to fully grasp the concepts of working hard, saving money and limiting expenses.
Last month, our eldest child graduated.
I can’t even begin to tell you the emotions that go along with that, but one evening last week, reality set in for him. As we gathered around our kitchen island he said, “Mom, you’re really going to have to help me with my food budget when I’m in college. I don’t want to just live on Ramon noodles all day long. You can send me coupons.”
Since he is preparing to live in an on-campus apartment next year in order to save money on room and board, we started to brainstorm ways that he could easily plan out his meals and save money, without becoming a gourmet chef.
One of the ideas that topped my recommendations was not just frugal, but the “perfect” healthy food: eggs.
Incorporating enough protein into the diets of my growing young men is always a concern of mine, so I’ve taught all of our children how to whip up eggs in varying forms. We have fresh eggs from our very own chickens, so my kids have no choice but to learn how to use them. Our latest endeavor was mastering the omelet. Hopefully, this is one of those recipes that will take him through college and beyond.
I love omelets because you can really incorporate so many of the food groups if you choose. Omelets allow you to work in healthy options like veggies, cheese and lunch meats. Making omelets may seem a tad tricky at first, but once you’ve mastered the basic technique, there are endless variations.
One of the best tips I can give for beginning omelet makers is to start small. As you can see by the picture of my son’s turkey, cheese and tomato omelet, it can be challenging for beginners to flip and maneuver a large omelet. But even if your first attempt doesn’t look picture perfect, it’s sure to be delicious.
2 tablespoons water or milk
Salt and pepper to taste
1 teaspoon butter
Cheese (any kind)
Meat (smoked sausage, sliced turkey, ham, bacon or any of your favorites)
Vegetables (fresh, fried, sautéed or even in a cream sauce)
1. Beat eggs and liquid together, and season with salt and pepper to taste.
2. Heat butter in the skillet over medium heat. As soon as the butter is sizzling, but before it browns, pour the egg mixture into the pan and stir for about 30 seconds with a fork.
3. Lift the cooked part of the omelet so that the uncooked egg runs underneath. As soon as the eggs set on the bottom, but are still soft and creamy on the top, add in your variations, then press the skillet handle down and let the omelet slide toward you, so you can flip the omelet over toward the center of the pan.
4. Quickly tilt the pan in the opposite direction and allow the omelet to slide partially out of the pan so you can flip it out and over to the waiting plate. You should now have a perfectly shaped oval omelet.
I can’t begin to tell you how much fun it is to create new variations.
Omelet making is one of those skills that make my high school sons now feel like the “real deal” in the kitchen.
What are your favorite omelet fillings?
And what meal would you teach your son if he asked for help?
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