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Omelets: The Big Fat Omelet

Source of Recipe

Pam Anderson, How to Cook without a Book


List of Ingredients

1 tbsp. butter or other fat
8 or 9 large eggs
1/4 teaspoon salt
Ground pepper to taste
Optional fillings



Recipe

1. Heat the butter over medium-low heat in a 12-inch nonstick skillet while preparing the eggs and optional fillings. Using a fork, lightly beat the eggs with salt and pepper until whites and yolks are blended.


2. Increase the heat to medium high, swirling the butter around to completely coat the pan bottom and sides. Once the butter starts to turn golden brown and smells nutty, add the eggs. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan so that the uncooked eggs run into the empty portion of the pan. Continue pushing back cooked eggs and tilting the pan untill the omelet top is wet but not runny, 1 to 1 1/2 minutes. Reduce the heat to low, and quickly add optional toppings over one half the omelet.

3. Carefully fold the remaining half over the topped half. Partially cover the pan and cook (or bake in a 350 degree oven) until fillings are warm and eggs are set as desired, 5 to 7 minutes longer. Quarter and serve immediately.

YIELD: 4 Servings