OK, two questions: 1) How do you spell it, omelet or omelette? and 2) why do all my blog entries begin with me sautéing something in bacon grease. AND here’s another spelling question: is it sautéing, sauteing, or saw-tey-ing? (either way if bacon is involved it has to be good, right?!)
Well, not to be different, let’s start off this blog by talking about what I was simmering in bacon grease this morning: diced onions, green peppers, and fresh mushrooms.
After last night’s disastrous omelet attempt I was determined to redeem myself. I saw someone doing omelets in the oven on YouTube and it made me think of using my new infrared broiler to make an omelet on a flat skillet, since all my actual omelet pans came up missing for some reason…
So, here is how I made a broiled skillet omelet: After sizzling the veggies in bacon grease, I whipped three large brown eggs with a dash of heavy whipping cream in a little bowl using a fork. That was fun! I always like to see how fluffy I can get them before pouring them onto the skillet.
I added a few strips of bacon while it rested over a medium flame for a few minutes to get the bottom cooked up a bit.
Then I placed the skillet under the broiler set to medium. It was like 20 seconds and the eggs started to rise like a fluffy cake! OMG! I was so excited I whipped out my iphone and started videoing. Here’s how it looked:
Just look at how fluffy this gorgeous omelet turned out in the broiler! It cooked so fast I didn’t have time to see how long it was actually in the broiler, but I am guessing it was well under a minute. I’ll do a better job of timing it next time.
I slid it onto a plate and dressed it up with diced tomatoes for this picture. Then I slathered it with salsa, and washed it down with a piping hot cup of coffee. Yes, omelets in the broiler are not only possible, they’re great! (in the words of Tony the Tiger).