The Perfect Omelet by John E. Finn

Author:John E. Finn
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2017-07-14T16:00:00+00:00

Preheat a nonstick, 8- or 9-inch skillet over medium to medium-high heat.

Sauté the peppers and onions in olive oil until just tender. Season with salt and pepper. Set aside and keep warm.

Preheat a nonstick, 8- or 9-inch skillet over medium to medium-high heat.

Whisk the eggs, water, Tabasco, salt, and black pepper with a fork until just combined. Stop when the eggs just begin to foam, about 15 to 20 seconds.

Melt the butter in the skillet, swirl to coat the pan, and when the butter sizzles, add the eggs. Swirl the eggs so they cover the entire bottom of the pan. Let the eggs sit quietly for about 10 seconds.

Holding the handle of the pan and using a spatula, pull the uncooked egg toward the center of the pan, proceeding calmly and deliberately around the compass, north to south to east to west. Use a spatula to lift the eggs from the rim of the pan, and move the remaining uncooked egg under the cooked portion.

Let the omelet cook for a minute or two, occasionally moving the uncooked egg under the cooked portion as necessary.

Add half of the sliced steak to the center of the omelet.

Using a spatula, fold the omelet in half, moving from the outside of the pan to the inside.

Grab underneath the handle of the pan with the palm of your hand, thumb on top of the handle, and turn out the omelet onto a warm plate.

Surround and cover the omelet with the remaining steak and the sauté of bell pepper and onion.

Variation: I give you, in all seriousness, the Chicken-Fried Steak Omelet (recipe follows).

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