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When friends or family come by, we love to do an omelet bar. We crisp-fry bacon, brown sausage, and dice ham. We sauté vegetables and caramelize onions. We grate several kinds of cheese. We line these all up on the counter and let our guests choose what they would like in their omelets. It's always a hit.
And it's easy. Over medium-high heat, they cook in a hurry. If we have a crowd, we use two pans. The only requirement is to have the right sized pan—a two or three egg omelet goes in a small pan. Use a larger pan for four to six egg omelets.
- For a two or three egg omelet: Use an 8-inch pan.
- For a four egg omelet: Use a 9- or 10-inch pan.
- For a five or six egg omelet: Use an 11-inch pan.
To make perfect omelets every time, just follow these directions.
1. Prepare the filling: Cook the meat, the bacon or sausage. Sauté the vegetables such as onions and peppers. Set it aside.
2. Grate the cheese. Cheddar is the most popular but you can use any cheeses that you choose. Mozzarella is stringy when it melts.
3. Whisk the eggs with pepper and salt. Whisk until they are smooth with a fork but do not beat them.
4. Pick the right size pan. A nonstick pan works best but others will do if very well greased.
5. Cook the omelet. Put a dab of butter in the pan. Heat the pan to medium-high heat and pour in the eggs but not the filling. Immediately begin to scramble the eggs using a silicone spatula. Scramble them until they just begin to set. Use the spatula to smooth the eggs to a uniform thickness. Let the eggs continue cooking until the tops are nearly set and there is no more liquid on the top.
6. Add the filling. Add the filling to the eggs without stirring. Place the cheese first on only one side of the omelet followed by the rest of the warm filling. (If you are right handed, it’s easier to fold the omelet if the filling is on the left side only.) Let the omelet sit until the cheese melts.
7. Remove the omelet to a plate. Slip the spatula under the omelet to make sure that it is loosened. Gently tip and shake the pan over the plate, sliding the omelet onto the plate. As the omelet slides onto the plate, twist the pan with your wrist, allowing the omelet to fold over itself. (This is a lot harder to describe than to do. It’s as easy as flipping a pancake.) You will have a perfect omelet.
What you’ll need!
Nonstick pans of the desired size >>
High heat or silicone spatulas >>
To dice the vegetables we recommend either an Italian mezzaluna or a santoku knife which we use every day in our kitchen. We cut the veggies on a flexible cutting board which, partially folded, makes it easy to transfer the diced veggies to the pan without spilling.
This article was written by Dennis Weaver of The Prepared Pantry. Dennis is a baker, a recipe designer, and a writer. He has written a number of baking guides and books including “How to Bake,” a comprehensive baking and reference book.
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