Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That’s you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night to yourself, sitting down to a meal should be something to look forward to. When I’m left to my own devices for dinner, there’s really only one thing I care to make: an omelet. Perhaps you’re more familiar with ordering them alongside bacon and hash browns for brunch, but the omelet is in fact ideal at the end of the day, ideally for just you.
Manageably, omelets are best prepared one at a time, and ideally eaten immediately. I take a cue from diner-style omelets by using heavier fillings—this is dinner, after all!—and simply folding the set eggs in half (no need to mess around with a delicately rolled version after a long day of work.)
If you have a well-seasoned carbon steel pan, this is the time to use it. Properly heated, its surface is totally nonstick, and you can use metal tools to maneuver the eggs without risk of scratching the pan.
That said, nonstick works just as well. I like to use a 10” pan for a 3-egg omelet; if you only have a larger pan, it will cook more quickly (or add a fourth egg and a little extra cheese and this could easily be a meal for two.) If I feel like rounding out the meal with proper side dishes, I’ll throw together a quick green salad and maybe heat up frozen sweet potato fries in the toaster oven; but more often than not, I just slide the omelet onto a plate, swipe it with mustard, and call it a night.
Source: www.bonappetit.com
