My Omelet Method

by David
(Carlsbad, CA)

My omelet method is in a non-stick electric frying pan. I'd put 2 or 3 eggs in a bowl, whisk 'em up, then dump in sliced raw mushrooms, onions, shredded cheese (or whatever), whisk it up and pour it into the hot pan. Then I'd pour a little water in, and quick put the lid on the pan.

In short order the omelet would be golden brown on the bottom and the steam from the water would cook the top and whatever veggies I'd put in just right.

Then I'd just slide it out on a plate, never having had to flip or fold it in the pan.

I haven't read of others doing this, but I'm a rank newbie.:) Is my method unusual?


Chef Todd Says:
I like your method, it's not unusual. As always, if it's good to you...it's good. However, what you have is more of a frittata than an omelet. The combination of baking on the bottom and steaming on top is a good way to treat very delicate eggs. The addition of a little bit of water is the source for the steam. You can also whisk in the water when beating the eggs, it will have the same effect.

Nice inspiration, thanks for sharing.

Chef Todd.