Originally published on “Blaise the Baker” September 16th, 2017
My Grandma Deloris has been on an “omelet kick” at Glen Oaks Health Campus in New Castle, Indiana and it got me thinking about where the omelet plays a role in my life. It really does not. Gasp! I know – I know. I decided it was time to change that so I told Grandma my plans on developing my own foolproof recipe, went home and got to work.
Developing this recipe was really not as complicated as I had originally thought. Just a few simple steps and a couple of simple techniques and you have one giant foolproof omelet!
You can stuff your omelet with anything and everything you can imagine. I used shredded cheese in mine. Feel free to use green peppers and onions, sausage, ham or even turkey and green onion. The sky is really the limit here – reach for the stars!
4 tablespoons butter
3 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheese
Preheat a large 10-inch skillet over medium high heat for about a minute. Add in the butter and allow to melt evenly.
In a large bowl whisk together the large eggs with the salt and black pepper. Really whisk here – you want to incorporate a lot of air. Whisk, whisk, whisk.
Once the butter is bubbly and hot pour the whisked eggs directly into the center of the skillet and leave alone.
Watch closely but do not move the eggs.
Once your eggs resemble a giant yellow pancake – you will be able to tell the color and texture just by looking – add in your fillings to the center of the omelet.
If you are having trouble getting the “yellow pancake” outcome, use a rubber scrapper and gently pull on one side of the omelet, tilting the skillet down so the uncooked egg slides from the top to the bottom – therefore allowing it to cook.
Wait 20 seconds after adding your filling and then gently use a rubber scrapper to fold the omelet over onto itself. Be careful here of the fillings used.
Hold the omelet carefully with hot fingers and or rubber scrapper to drain out some of the fat from the skillet.
Place on plate and sprinkle with salt and black pepper.