- Mar 19, 2006
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who makes a great omelette
- Thread starter Old School
- Start date
opcorn2 
In a skillet, I heat up the following:
Olive oil
Red Bell Pepper
Jalapeno
Mushrooms
Onion
Onion goes in last because it is the most delicate.
When the veggies get soft, I put them in a separate container. Mix in Old Bay seasoning.
Regrease the skillet.
Add beaten eggs and cook on medium low heat.
When eggs are done, I take the flat layer of egg and put it on a plate. Add some cheese, then the veggies. Fold that bad boy over and sprinkle more cheese on top.
Olive oil
Red Bell Pepper
Jalapeno
Mushrooms
Onion
Onion goes in last because it is the most delicate.
When the veggies get soft, I put them in a separate container. Mix in Old Bay seasoning.
Regrease the skillet.
Add beaten eggs and cook on medium low heat.
When eggs are done, I take the flat layer of egg and put it on a plate. Add some cheese, then the veggies. Fold that bad boy over and sprinkle more cheese on top.
I don't care what's the flavor, I picked this trick up from a old cook yrs ago, have the eggs sit out to room temperature.
My favorite omelette
Ground Chourico
Vidal onions
Red peppers
Asiago cheese
My favorite omelette
Ground Chourico
Vidal onions
Red peppers
Asiago cheese
- Mar 19, 2006
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nice feedback fellas ..
thanks..
goin' to try both suggestions soon.
almost a year w/out a cig
taken up one of Jacks habits..
gourmet cookin'.....:0003
thanks..
goin' to try both suggestions soon.
almost a year w/out a cig
taken up one of Jacks habits..
gourmet cookin'.....:0003
Good for you quitting the cigs:0074
@7-9 dollars a pack look at all the money you saved,oh yea and you added 10 yrs on your life!
@7-9 dollars a pack look at all the money you saved,oh yea and you added 10 yrs on your life!
OS, we have the same or very similar griddle...found it hard to make an omelet as the amount of eggs seem to run unless you have a ring to contain them...I prefer to use my nice non stick skillets so you can get the perfect shape of the omelet...will post later some of my recipes for omelets as I love them:0074
- Mar 19, 2006
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lookin' forward to them..
yea was thinkin' the same thing..
the griddle may not work..
have an omelette pan..but trying out new stuff on the killer griddle.
may try WhatsHisNuts trick with the" flip over alias omelette.".
yea was thinkin' the same thing..
the griddle may not work..
have an omelette pan..but trying out new stuff on the killer griddle.
may try WhatsHisNuts trick with the" flip over alias omelette.".
- Mar 19, 2006
- 38,640
- 557
- 113
- 75
http://www.macheesmo.com/2009/08/the-griddle-omelet/
<!-- #navigation -->Browse: Home / Breakfast/Brunch, Economical, Quick and Easy, Stuffing Stuff, Vegetarian / Spicy Black Bean Patties
The Griddle Omelet
By Nick ? <ABBR class=published title=08.08.2009>08/08/2009</ABBR> |
Print: Full Post
Welcome to Macheesmo! If this is your first time here, you might want to learn about Macheesmo! Also, I encourage you to subscribe to my RSS feed. Thanks for reading!
I have been making omelets for as long as I can remember. That said, there are a lot of authorities on omelets and bunch of different techniques so I?m not going to claim that I?m the best at it. But out of all the different varieties, the griddle omelet has to be one of my favorite.
I?m not really sure if ?griddle omelet? is even the official name. That?s just what I call it. I would also accept diner omelet or awesome omelet. By cooking the eggs on a griddle, you can make the egg layer really thin which means that you can stuff it with more stuff.
Like this!
The Griddle omelet.
This kind of omelet is really easy if you have a 5 foot flat top grill like they have in diners. For the average home cook though that isn?t really an option. But you can simulate the effect with a normal griddle, lots of heat, and a little bit of guts. I say you?ll need guts, because there is a step, which you?ll see in a minute, where you think everything is going horrible wrong. It?s not! But it might be scary.
I sauteed my squash in zucchini for about a minute just to soften them up slightly. Totally personal preference though.
Veggies ready.
Making the omelet. Take a deep breath. This is going to all happen very fast. First, get your griddle hot. A drop of water should dance like crazy on it. Then quickly add your butter to the griddle and move it around to coat everything with your spatula.
Once the butter stops bubbling, add your eggs. If your griddle is silly like mine and not completely level, the eggs are going to run all over the place! Have no fear.
Disaster?
Work quickly now, but use a spatula and scoop all your eggs into a rough rectangle. They shouldn?t run away from you this time. They?ll stay right where you put them.
Better?
Then add your cheese and any other fillings you have. Again the benefit of making an omelet like this is that you can fill them to the brim. Don?t be shy!
Note: If you are using a cheese that is hard to melt like cheddar, definitely put it under your fillings so it will be as close to the griddle as possible. It should melt okay as long as you aren?t using a pound of it.
You can really fill these things.
Then do a two part fold. Fold your top over the fillings and then your bottom half over the top. Now you have two options. 1) Pull the omelet off the heat. It?s done! You may have some runny egg around the edges, but some people like it like that. 2) Using your spatula, deftly flip (or roll) the omelet over so the seam of the fold is down on the griddle.
If you let it cook for another 30 seconds or so like this, then your egg will be completely cooked through. Your cheese will be really melted by now also.
Pretty easy to fold actually.
So the above photo and the first photo in this post was the omelet I made while taking pictures. Duh. Because there are pictures of it. It probably took me twice as long to cook though because I had to alternate between spatula and camera (skillz). This means that my egg was a bit more cooked than I like it actually.
I made a second omelet on day two without the camera and cooked the eggs more to my liking.
A bit less cooked. More my style.
Notice the very thin layer of egg around the fillings? I love that. It?s not quite as heavy somehow as a normal omelet even though you are using the same amount of eggs.
You do need a bit of confidence to try this recipe and a quick spatula hand as you need to gets those eggs together pretty fast once they hit the griddle. It?s not that hard though. Once you make one, you?ll get it down really quickly.
<!-- #navigation -->Browse: Home / Breakfast/Brunch, Economical, Quick and Easy, Stuffing Stuff, Vegetarian / Spicy Black Bean Patties
The Griddle Omelet
By Nick ? <ABBR class=published title=08.08.2009>08/08/2009</ABBR> | Print: Full Post
Welcome to Macheesmo! If this is your first time here, you might want to learn about Macheesmo! Also, I encourage you to subscribe to my RSS feed. Thanks for reading!
I have been making omelets for as long as I can remember. That said, there are a lot of authorities on omelets and bunch of different techniques so I?m not going to claim that I?m the best at it. But out of all the different varieties, the griddle omelet has to be one of my favorite.
I?m not really sure if ?griddle omelet? is even the official name. That?s just what I call it. I would also accept diner omelet or awesome omelet. By cooking the eggs on a griddle, you can make the egg layer really thin which means that you can stuff it with more stuff.
Like this!
This kind of omelet is really easy if you have a 5 foot flat top grill like they have in diners. For the average home cook though that isn?t really an option. But you can simulate the effect with a normal griddle, lots of heat, and a little bit of guts. I say you?ll need guts, because there is a step, which you?ll see in a minute, where you think everything is going horrible wrong. It?s not! But it might be scary.
The Griddle Omelet
- 2 or 3 large eggs, beaten very well with a pinch of salt
- 1 Tablespoon butter for the griddle
- Fillings! Go crazy. I used some summer squash and zucchini for this version
- Cheese. I used goat cheese, but again, any cheese will work. An omelet without cheese though is not very legit.
- Salt and pepper
- Parsley for garnish (optional)
Helpful Equipment:
Preparing the fillers. Some fillers you may not want to cook ahead of time, but they won?t cook much in this omelet. They will only be on the griddle for a few seconds in the omelet so if you want them cooked at all, do it beforehand.I sauteed my squash in zucchini for about a minute just to soften them up slightly. Totally personal preference though.
Making the omelet. Take a deep breath. This is going to all happen very fast. First, get your griddle hot. A drop of water should dance like crazy on it. Then quickly add your butter to the griddle and move it around to coat everything with your spatula.
Once the butter stops bubbling, add your eggs. If your griddle is silly like mine and not completely level, the eggs are going to run all over the place! Have no fear.
Work quickly now, but use a spatula and scoop all your eggs into a rough rectangle. They shouldn?t run away from you this time. They?ll stay right where you put them.
Then add your cheese and any other fillings you have. Again the benefit of making an omelet like this is that you can fill them to the brim. Don?t be shy!
Note: If you are using a cheese that is hard to melt like cheddar, definitely put it under your fillings so it will be as close to the griddle as possible. It should melt okay as long as you aren?t using a pound of it.
Then do a two part fold. Fold your top over the fillings and then your bottom half over the top. Now you have two options. 1) Pull the omelet off the heat. It?s done! You may have some runny egg around the edges, but some people like it like that. 2) Using your spatula, deftly flip (or roll) the omelet over so the seam of the fold is down on the griddle.
If you let it cook for another 30 seconds or so like this, then your egg will be completely cooked through. Your cheese will be really melted by now also.
So the above photo and the first photo in this post was the omelet I made while taking pictures. Duh. Because there are pictures of it. It probably took me twice as long to cook though because I had to alternate between spatula and camera (skillz). This means that my egg was a bit more cooked than I like it actually.
I made a second omelet on day two without the camera and cooked the eggs more to my liking.
Notice the very thin layer of egg around the fillings? I love that. It?s not quite as heavy somehow as a normal omelet even though you are using the same amount of eggs.
You do need a bit of confidence to try this recipe and a quick spatula hand as you need to gets those eggs together pretty fast once they hit the griddle. It?s not that hard though. Once you make one, you?ll get it down really quickly.
- Mar 19, 2006
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WE ARE READY Folks
room temp eggs
Ground Chourico
Vidal onions
Red peppers
Asiago cheese
Red Bell Pepper
Jalapeno
Mushrooms
Onion
:0056
room temp eggs
Ground Chourico
Vidal onions
Red peppers
Asiago cheese
Red Bell Pepper
Jalapeno
Mushrooms
Onion
:0056
I am not a big breakfast person and I guess that will never change.
I have never liked omelets.
It has something to do with the thick egg covering the omelet.
I like scrambled eggs. But when I would ever get a omelet it would just be too fluffy.
I dont think there is a solution but I am just throwing it in the platter.
I have never liked omelets.
It has something to do with the thick egg covering the omelet.
I like scrambled eggs. But when I would ever get a omelet it would just be too fluffy.
I dont think there is a solution but I am just throwing it in the platter.
OS, that was my very first thought when thinking about trying it on the griddle was preheat it much higher than like your regular fried eggs which I do at 275...if you do it at higher heat, the eggs will still have to run but will "catch" on the griddle at higher heat....how did it turn out:shrug:
- Mar 19, 2006
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haven't laid it out on the MJ/NASA testing griddle yet..
already have...High Level Clearance for a test any weekend morning..
The wife loves when I make breakfast...:00hour
Probably be a couple weeks..Finishing up the leaves and final gutter cleanings on three estates and then will be on my "winter vacation/sit at my desk with heater on" for about 6 weeks to 2 months depending on the white shit..
will report results of course..
look forward to other suggestions
dunclock...ya got a special with sausage..mushrooms..green peppers..
especially want to see the results of room temp. eggs..
would never have thought of that and further I don't recall my grandmother ever passing that along..now ya talk about cookin'..:0057
love me some breakfast...
ps...scanned the web for a mold for omelettes on the grill but didn't find one..
somebody was really really smart to have a forum for FOOD/DRINK..:0069
already have...High Level Clearance for a test any weekend morning..
The wife loves when I make breakfast...:00hour
Probably be a couple weeks..Finishing up the leaves and final gutter cleanings on three estates and then will be on my "winter vacation/sit at my desk with heater on" for about 6 weeks to 2 months depending on the white shit..
will report results of course..
look forward to other suggestions
dunclock...ya got a special with sausage..mushrooms..green peppers..
especially want to see the results of room temp. eggs..
would never have thought of that and further I don't recall my grandmother ever passing that along..now ya talk about cookin'..:0057
love me some breakfast...
ps...scanned the web for a mold for omelettes on the grill but didn't find one..
somebody was really really smart to have a forum for FOOD/DRINK..:0069
- Mar 19, 2006
- 38,640
- 557
- 113
- 75
dunclock,
you were right about the griddle ...cooks a little to fast for omelets.
could control the running of the eggs by forming the rectangle but didn't get that even cook like in the skillet.
griddle still sweet for over-easy w/links and hashbrowns.
:0074
