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Get Crackin’ Fast and cheap, omelets to the rescue 
When you’re a day away from grocery shopping and the fridge is running on empty, eggs start to look pretty good. But if you’re like many people you consign eggs to desperation dining. Why? The French, who are savvy about cooking and budgeting, treasure their egg dishes. Take a look at a French bistro menu or leaf through a French cookbook. You’ll see that egg-centric omelets are prominently featured, and not just for breakfast. Maybe that’s the difference: you say eggs, while the French say omelets, which is much classier. To give bargain eggs the panache they deserve, Howard Helmer offers some ideas. “The omelets I make are two eggs and two tablespoons water,” says Helmer, a New Yorker and spokesperson for the American Egg Board. Helmer, who is also the Guinness World Records’ “world’s fastest omelet maker” (427 omelets in 30 minutes), says the secret is to improvise on the basics. Instead of water, use leftover white wine from dinner to the eggs. The wine imparts flavor. Then add shredded Swiss cheese and crumbled bacon for an omelet Lorraine, similar to quiche Lorraine. Your refrigerator already contains omelet fixings, such as pizza, Chinese carryout or even salad dressing, for a variety of gourmet omelets, Helmer says. Heat up last night’s pizza. Scrape the tomato and cheese topping off the crust and onto an omelet. You’ll have a hot, satisfying breakfast or brunch. Spoon Chinese stir-fried vegetables onto an omelet; add a dash of soy sauce and you have a healthful entrée. Creamy dressings are also excellent in omelets, Helmer says. “Dressing is a lot of herbs and spices mixed together,” he points out. Just what you’d want to flavor eggs. Taking inspiration from Helmer, try this omelet using spinach and dry vermouth. You won’t have oeuf on your face. 4 packed cups fresh baby spinach 1 scallion, trimmed and minced 8 eggs 1/2 cup dry vermouth 4 green spinach-flavored flour tortillas 2 tablespoons plus 2 teaspoons unsalted butter 1 cup shredded Swiss cheese Pinch of nutmeg 1 teaspoon salt Pepper to taste Steam spinach over simmering water for 5 minutes or until tender and limp. Remove. Place spinach in colander to drain off any liquid. Stir in scallion and set aside. Prepare one omelet at a time. Beat together 2 eggs, 2 tablespoons vermouth, a pinch of nutmeg, 1/4 teaspoon salt and pepper to taste in a bowl. Place 1 tortilla in an 8-inch heavy-bottom nonstick skillet over medium heat. Heat for 1 to 2 minutes per side to soften. Remove and keep warm under a dishtowel. Melt 2 teaspoons butter in the skillet. Add the egg mixture. Cook omelet over medium heat, tilting skillet to cook raw egg. When eggs begin to set, but are runny on top, spread 1/4 of the spinach mixture over eggs. Sprinkle with 1/4 cup cheese. Cook for 30 seconds or until eggs are set. Place tortilla on a dinner plate. Slide out omelet onto tortilla. Serve flat or roll up and cut in half diagonally. Repeat with remaining ingredients. Makes 4 servings.
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Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"
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