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Ingredients
- 3 large eggs per person
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter, per omelet
- Melted butter, optional
- Spinaci alla Padella, recipe follows
- Grilled Red Onions, recipe follows
- Salami Bits, recipe follows
- Caponata "Agrodolce", recipe follows
Details
Servings 1
Adapted from foodnetwork.com
Preparation
Step 1
Break the eggs into a bowl and season with salt and pepper; lightly beat with a fork.
Heat a 10-inch nonstick saute pan with 1 teaspoon unsalted butter. When butter begins to crackle pour in beaten eggs and cook for 10 seconds, just so the eggs begin to set on the bottom. Immediately scrape the sides towards the middle using a plastic utensil. Stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well cooked omelet. To roll the omelet, flip one half over toward the middle, while tilting the pan.
Add the filling of your choice and continue rolling omelet over itself. Roll the omelet on to a serving plate. Make a slit with a paring knife to expose some of the filling and drizzle some melted butter on top, if desired.
*Chef's Note: To serve a make-your-own omelet bar, make omelets to order and offer toppings: Spinaci alla Padella, Grilled Red Onions, Salami Bits, Caponata and a selection of cheeses.
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