December 2016 Archives

Ultimate omelet

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MASTERS OF BREAKFAST: Episode 1

The trick to the perfect omelet is to borrow a technique from frittatas: broil the omelet under high heat before you flip it. Broiling causes the egg to rapidly expand, yielding a fluffier, moister omelet. And it has the added benefit of decreasing the overall cook time.

Since we're placing the omelet pan in an oven under a 500°F broiler, you'll want to use a carbon steel or cast iron pan for this recipe. A 9" pan with a 45° edge is ideal if you plan to flip the omelet like a pro.

  1. Pre-heat your broiler to 500°F.
  2. Pre-heat your omelet pan to about 275°F (medium).
  3. Sauté your diced veggies (onion, bell pepper, etc.) in a little oil until desired texture. (If you're making a batch of omelets you may want to do this ahead of time).
  4. Add your meats (bacon, ham, sausage, etc.) and sauté for another minute. Shake pan to make sure nothing is sticking--if its sticking add a little more oil.
  5. Whip 2 eggs with a splash of water until frothy and pour over sautéd meats and veggies.
  6. Cook for one minute on stove (should be bubbling very slowly).
  7. Move pan to oven and place under broiler for 1-2 minutes.
  8. Watch omelet carefully, remove from oven when sides begin to curl up and top is a very light golden brown.
  9. Flip omelet over and place pan back on hob.
  10. Add shredded cheese to one side of omelet and fold omelet over. Cook for another 30 seconds.
  11. Flip folded omelet again and place back on hob for another 30 seconds.
  12. Serve.
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This page is an archive of entries from December 2016 listed from newest to oldest.

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