The Egg and I: How to Make Incredible Omelets and Frittatas by Dennis Weaver Read Free Book Online Page A

lift the edges of the omelet and let the uncooked eggs run underneath.  Continue doing this until all the runny eggs are gone. 
When the eggs are set but still a bit shiny, scoop about a half cup of the filling onto the left hand side of the omelet (if you are right handed). 
To fold the omelet, use a soft spatula to make sure the omelet is free in the pan and able to slide in the pan.  Then lift the pan over the plate to a 45 degree angle and shake the pan to get the omelet to slide out and onto the plate.  As the omelet slides out of the pan, twist the pan to fold the trailing (uncovered) half over the loaded half---folding the omelet on the plate.  (This is really easy to do—just hard to describe.)
     
    Serve the omelet immediately with biscuits and gravy. 
    You will need an eight-inch nonstick pan to make these omelets.
    See the nonstick pan that we recommend for omelets and more>>
     
     
     
     
Cheddar and Bacon Omelet
     
    Everyone loves bacon and eggs for breakfast.  Throw in a little cheddar and you have a delightsome omelet.  We added some mushrooms but you don’t need to.  We topped it with sour cream and tomato bruschetta .
    This omelet is intended for an 11-inch pan.
    3 slices of bacon, fried and snipped into 1-inch pieces
1/3 cup sweet onion, diced
1 cup fresh spinach, packed
1 tablespoon fresh parsley, snipped
1/4 cup fresh mushrooms, sliced
1 cup grated cheddar cheese
1 tablespoon butter
6 large eggs
Salt and pepper, to taste
Fry the bacon to barely crisp, drain and snip into 1-inch pieces. Set aside.
Sauté the onions, spinach, and mushrooms over medium heat in 1 teaspoon butter. Remove the vegetables from the pan and place in a bowl. Add parsley and toss. Set aside.
Whisk the eggs until they are smooth, with no streaks. Add salt and pepper to taste. Heat the pan to medium-low heat and melt the butter until it bubbles. Pour in the eggs.   Let them cook until the edges begin to firm. Then with a spatula, carefully lift the edges of the omelet to let the uncooked egg flow underneath, onto the hot surface of the pan. (You may have to tip the pan a little to do this.) Push the remaining uncooked eggs to the edge of the pan.
When liquid eggs are gone, but the top appears wet, remove the pan from the heat. Add the filling ingredients, and cover the pan with a plate or lid.   Let it rest for 3 to 4 minutes covered.  During this time, the omelet will finish cooking.  Place the omelet on the stove again over medium-low heat for 30 seconds to heat it.
Slip a thin spatula like (“ My Favorite Spatula ”) under the egg, to make sure 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 on 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. 

The Five Minute Omelet
     
    This is the omelet for the omelet challenged.  Never make an ugly omelet again.  It’s nearly foolproof, it’s simple, and it’s quick.
    We set off to make the best and easiest omelet, something that even a beginning cook could master.   We bought ten dozen eggs and started testing methods.  At the end, we were making five minute omelets—a little unorthodox but very good and nearly foolproof. 
    We called them “five minute omelets.”  You really can cook them in five minutes.  And the method is easy.
    If you’ve ever made an omelet that didn’t fold well or broke apart or had a tough skin, consider this method. 
    The Method
    Getting the omelet to cook through without over cooking the skin is a challenge.  You can lift the edges of the omelet as it cooks to let the uncooked egg flow under the omelet and onto the pan surface.  You can put a lid on top to trap heat coming from the hot pan. 
    But for some omelets, that isn’t enough.  A more sure method is start scrambling the eggs when