Sunday, February 10, 2013

Perfect Two-Egg Omelet

The first time I ever had an omelet was at a restaurant called Blue Mesa Grill.  They have an amazing brunch on Sundays, and my favorite part of that brunch was the omelet station.  There is an Omelet Guru manning the station and creating omelets to suit your palate.  He must have gone to omelet school or something to become such a Master Omelet Maker.  He had multiple ingredients to add to your omelet, like meats and cheese and veggies.  I like mushrooms in my omelet always.  Sometimes I want bacon, sometimes ham, sometimes sausage.  Really, any combination of fillings is good.

I've made some good omelets in the past, but getting them out of the pan or getting them to fold can sometimes be a challenge.  So yesterday, when my husband asked for omelets for breakfast, he came up with a genius idea for cooking them.  No, not in a bag or a fancy omelet pan...in a flat cast-iron skillet.  Like this one here...


Shocking, I know.  And I doubted him in my head.  But I tried it, and it really worked.  That spatula made the omelet easy to fold the sides over, and the cast-iron skillet made the omelet slide right onto the plate effortlessly.  Genius!  And I didn't have to go to omelet school or have to become a Guru.

If you don't have a flat cast-iron skillet, don't fret.  Any 10-inch skillet, stainless steel or nonstick, will work.  Just make sure you melt enough butter in the pan and make sure you don't overstuff the omelet.  Also, you need a rubber spatula to coax the edges up.  And don't try to rush the omelet.  It will cook on top after a few minutes.

The fillings we picked in the picture above were ham, lightly browned in a skillet, sauteed mushrooms, pepper Jack cheese, and jalapenos for my husband.  But feel free to play with your fillings and put whatever you like in them.  And, as far as the cheese sauce, feel free to play with that too.  You can use whatever cheese you like.  You can substitute jalapenos for the chipotle or serranos or omit the peppers altogether.

Time for breakfast!

PERFECT TWO-EGG OMELET

2 eggs
A splash of milk
2 T butter
Desired fillings, such as ham, bacon, sausage, cheese, veggies
Chipotle Cheese Sauce, if desired (see below)
Sliced green onions, if desired

Whisk the eggs and milk together.  Preheat your pan over medium heat and melt the butter.  Pour in the eggs, tilting the pan to make sure the eggs cover the entire surface of the pan.  As the omelet starts to set, run your rubber spatula around the edges to start helping the omelet come up from the bottom of the pan.  When most of the top looks cooked, about 3-4 minutes in, sprinkle your cheese down the center to start it melting.  When it looks like the top is cooked, sprinkle your desired toppings down the center.  Gently fold one side over the middle with a rubber spatula, then the other.  You can now either slide your omelet onto a plate or remove it with a large spatula.  Top with cheese sauce and green onions.

CHIPOTLE CHEESE SAUCE

1/4 C butter
1/4 C flour
1 1/2 C milk
2 cloves garlic, minced
1 chipotle in adobo, chopped
1 1/2 C cheddar cheese

Melt butter in a pot over medium high heat and whisk in flour.  Whisk in the milk.  Add in the garlic and chipotle and cook until it's bubbly and thick.  Remove from heat and stir in the cheese until it's melted.

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