Wednesday, July 1, 2009


Well, we got a new camera and I just had to play with it this a.m. while I made ham and cheese omelets. A couple of friends have been asking me for pics so they would see how I do it, so here they are. I have to say that I learned this technique from The Frugal Gourmet show on PBS many, many moons ago. Jeff something. He got in trouble with young boys and vanished from TV. I still learned a lot from his shows, especially how to make omelets.

First up, hashbrowns nicely browned in a sautee pan.

Gather your fillings. I had Russel shred extra cheddar cheese last night, just for breakfast. Ham is sliced ham from a deli (two pieces per omelet) and cheese on the right is Amish butter cheese, sliced off the brick. Yummy, soft, buttery cheese.

Heat a different sautee pan (I have a non-stick one just for omelets) and run a small pat of butter around the bottom and up the sides. There's not enough butter to pool anywhere and keeps omelet from sticking.

Break two or three eggs into a bowl, add just a bit of water, maybe a teaspoon at most, and beat well with a fork. If I'm making more than one omelet, I transfer first batch to a cup. Have had as many as 6 cups of beaten egg ready for my assembly line when we have had company. With butter sizzling, but not smoking, dump beaten egg into hot pan.

Carefully tip pan and with a fork (being careful not to scratch the pan!), pull egg toward middle, continuing to tip and roll pan so that unset egg fills in the edges where you've pulled egg toward middle. Keep tilting and rolling pan until egg has set enough that it doesn't run any more when you tilt the pan.

Season to taste with whatever you like. I use Alpine Touch and fresh ground pepper. There's enough salt in the ham and butter for us.

Turn pan so handle is to your right. Start layering in your fillings in front half of pan. First, shredded cheddar.

Then add ham. I fold slices over. You can use leftover cubed ham, whatever you want. Browned sausage also works. I had deli ham, so that's what I used.

Then add second cheese. I had the butter cheese, but a slice of provolone broken in half and layered on top is also great. If you want to get fancy like the Frug, toss in some sour cream or cream cheese, too.

Let cook a bit more, at least until cheddar is all melted and egg is completely set. No runny eggs at our house! Prepare plate with hashbrowns and toast on right side of plate. You're going to pick up plate on left, empty side. If you're making more than a couple omelets or you are in a cold climate, keep plates with hashbrowns and toast in warm oven till ready to plate the omelets.

This is part that amazed my BIL one morning as he sat next to stove watching me cook. I picked up the plate in my left hand and the omelet pan in my right. He asked if I wasn't going to flip the omelet over to close it? I told him to be patient and watch. I tilted omelet pan, matching the round side of the pan with the round side of the plate.

I slipped the omelet out of the pan onto left side of plate, tilting pan more and more until right side of omelet flopped over onto the left side. Taaaa daaaaaa! BIL was amazed.

Butter cheese will melt as soon as omelet closes over itself. This one is kind of ragged, but I was trying to take pictures and cook at the same time. Russel finally came and helped me and these pics are the best of the pics he and I took of our two omelets.

Enjoy your omelets!
Thanks for stopping by!

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Deelite said...

OMGoodness now I am very hungry. Such wonderful instructions and pictures too! I didn't know that about the Frugal Gourmet. I do remember him very well, I did enjoy his show too. Anywayyyyy thanks for the tute on omlets. I will be trying this in the near future.

~* Tracy *~ said...

Fantastic tutorial! I'm glad I can understand your omelette method now. I will definitely be giving this a go next time we make an omelette. One word - Eggscellent! hehe

~* Tracy *~ said...
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