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Anytime I have company I tend to always offer omelets for breakfast.. without having to decide on a meal that everyone likes, you can make each person an omelet and allow them to choose their ingredients. You can also be extremely creative with omelets. It’s a good place to try new flavor combinations! There’s several ways to make an omelet, I like mine to have a little color, but soft and airy on the inside. It seems to work well, people usually love them. But it’s a matter of personal preference. In order to end up with this kind of omelet, you’ll need a few simple things. A good quality non-stick skillet, (I believe I use a 6 inch skillet) a rubber spatula, and bacon fat. (not neccesary, but adds great flavor and works really well!) Aside from these things, you’ll need some common sense too. I think I’ve said it more times than I can count, you need a HOT pan. When you think your pan is hot, wait a little longer.. Think of it as a piece of meat.. you need to sear the outside, not steam it… Scramble the eggs with a whisk, make sure they are thourougly scrambled, don’t get lazy on me.. It’s these little things that make the end result that much better. As soon as your skillet is screaming hot, pour in the eggs. Have your spatula ready to go, and scramble the eggs in the skillet using the spat. Season with salt and FGBP. Remove the pan from the heat, (lower the heat now too) tap it on the stove two or three times, and let the bottom set.. as it sets, use the spatula to lift up a side of the omelet and tilt the pan so any loose un-cooked egg ontop will slide underneath. This builds layers and increases fluffiness, I swear, you can make 3 eggs look like 5, easily! Once all the runny egg is off the top of the omelet, flip it. Flipping eggs, no matter how they’re cooked is my favorite part of cooking eggs.. Since you were building layers, you only have a little bit of raw egg left, so once you flip it, it won’t take long, even though you turned the heat down. Nothing is worse than dry scrambled eggs, which can also mistaken for rubber so pay attention to what you’re doing. This time I decided to stuff the omelet, so I pre-cooked the bacon (reserving the fat for cooking the eggs!) and then stuffed the omelets as soon as I flipped it. I actually added a touch of cilantro lime butter that I had left over from lastnight with the bacon fat, prior to adding the eggs. Saute about 1 tsp of garlic in the fats, and then pour in the eggs. I stuffed it with thinly sliced red onion, diced avocado, bacon lardons, feta cheese, and about 1 tsp of the cilantro-lime butter. It was finished with a drizzle of extra-virgin olive oil, and FGBP. But really, you could do SO much with an omelet. To accompany this beaut, I cooked up some garlic-rosemary homefries with bacon. I cut the potatoes into half-moons, par cooked them about 75% of the way on the stovetop, drained em, then in a skillet, sauteed bacon lardons, and added butter that I had steeped a few sprigs of rosemary in.. Once the fats were hot enough, I added the potatoes, seasoned with salt and FGBP. Let em crisp up pretty well. In otherwords, don’t flip em around every 30 seconds, they need to sit on the bottom of the pan to develop color and crunch. When they are almost done, toss in a few garlic gloves, thinly sliced. Cook 1-2 minutes and eat up. I’ll tell ya, the little bit of lime in the butter, really stood out. Definitely an interesting match for eggs, but a delicious one at that!
