Big & Little Cooks: Cory and Victor

Big & Little Cooks: Cory and Victor

Hi, we are Big Brother Cory and Little Brother Victor, age 13. We’ve been matched for a year and a half.

We were excited to have the opportunity to join the Kitchen Cred Big & Little Cooks program. We thought this would be a good way to help us understand more about cooking including techniques and safety.BigLittleCooks_Session2_Photo1 Cory has worked at restaurants in the past and is an experienced home cook. It’s one of his favorite hobbies. Victor has learned a lot about cooking by being matched with Cory. Victor has chefs in his family, so cooking runs in his blood, and he’s very interested in learning more.

Our session in November was egg making. Victor was tasked with prepping and chopping vegetables and cooking the final omelets. Victor especially enjoyed cooking the omelets and showed great skill. Victor was also able to impress the entire class and our chef instructors with his egg cracking abilities. He can crack an egg with one hand! Cory struggled a little trying to master this skill.

Victor had no experience with poached eggs before this session, so he gained a great deal of knowledge. Dipping his toast points into a runny yolk was something he had never done either and he really liked it.

We made a basic egg omelet with ham and cheese filling, and it was delicious. Victor took the recipes we used home with him and surprised his family with a meal. They were very impressed! We hope you enjoy this recipe as much as we did.

BigLittleCooks_Session2_Photo2Basic Egg Omelet Recipe

2 eggs
2 tablespoons whole milk
2 tablespoons butter
Salt & ground pepper, to taste

Equipment needed:
8” nonstick sauté pan
Heat-resistant rubber spatula

Omelets should always be cooked in a nonstick sauté pan. An 8” omelet pan is the best choice, but any nonstick pan will do as long as it’s between 6” and 10” in diameter. Also, always use a heat-resistant rubber spatula.


  1. Crack the eggs into a mixing bowl, add milk, salt and pepper. Beat them with a whisk until they turn a pale yellow color and are nice and foamy.
  2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. When the butter is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir. Let the eggs cook for up to a minute, or until the bottom starts to set.
  3. With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges until there’s no liquid left. Your eggs should look like a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  4. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
  5. Now is the time to add in any fillers. (We used ham and cheese. The recipe is below.) Spoon your filling across the center of the egg in a straight line. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown.
  6. Gently transfer the finished omelet to a plate. Serve. Each omelet serves 1-2 people.

Ham and Cheese Filling
We made a ham and cheese filling for our omelet, but you can use any filling you’d like. There’s no limit to the number of fillings you can use with this basic omelet recipe. Just be sure not to overfill. Also, filling should not be too wet or too juicy, or the omelet might not set up properly.

2 ham steaks totaling 8 oz. each (¼ lb. each)
8 oz. shredded cheddar cheese


  1. Dice the ham into a small dice. Use 2 tablespoons (or 1 oz.) per omelet.
  2. Add two tablespoons (or 1 oz.) of shredded cheese per omelet.

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