Perfect Omelettes

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Perfect Omelettes

This! This is going to up your Sunday morning breakfast game! Forget the round frying pan and trying to neatly flip and fold your omelettes. This is the coolest technique! Use a griddle pan! This allows a lot more room for folding your omelette easily. This was a definite winning technique for me. The picture below is a folded omelette but I have also used the griddle pan for perfectly rolled omelettes, as well. You MUST give it a try! Set up a station of goodies and let everyone choose their fillings.

You will need:

Double Griddle Pan

Bench Scraper

Perfect Omelettes

Ingredients

Butter
Eggs
salt/pepper to taste
splash of half and half (for extra fluffy omelettes)
Fillings of your choice-we like turkey, sliced sausage, bacon, cheddar cheese, scallions, onions

Instructions

Heat 1 T. butter in your griddle pan. (I use a 2 burner pan.)
I like to precook the turkey until golden and then pour eggs right over it.
Beat eggs in a bowl. Add cream and salt/pepper to taste.
Add more butter to pan.
Pour eggs into the pan (over the turkey) and use a bench scraper to push the edges in and create a square or rectangle.
There are then a few options. For a well done omelette, cook one side, flip to cook the other. Add toppings in the center and fold.
For a runnier omelette, cook the first side, use a rubber spatula to push the raw egg off the top on to the sides. Once the top is mostly cooked, add the fillings and fold.