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.
- Pre-heat your broiler to 500°F.
- Pre-heat your omelet pan to about 275°F (medium).
- 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).
- 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.
- Whip 2 eggs with a splash of water until frothy and pour over sautéd meats and veggies.
- Cook for one minute on stove (should be bubbling very slowly).
- Move pan to oven and place under broiler for 1-2 minutes.
- Watch omelet carefully, remove from oven when sides begin to curl up and top is a very light golden brown.
- Flip omelet over and place pan back on hob.
- Add shredded cheese to one side of omelet and fold omelet over. Cook for another 30 seconds.
- Flip folded omelet again and place back on hob for another 30 seconds.
- Serve.
