Why I call Omelettes, Junkyard Dogs and How to Make One AWESOME!

Is there anyone on this planet that DOES NOT like an Omelette?
Ok.  Most likely there are a few people who don't like this breakfast sensation but they are weirdos.

FRESH EGGS and A HOT PAN!

The two mandatory items required for this little field trip to heaven.

Ok. I'm going to jump right in here:
Omelettes have a bit of a stigma for being impossibly difficult.  People spend millions of dollars every year to pay SOMEONE ELSE to make them Omelettes.

It is time to take control of your OWN OMELETTE!
Stand up and let's get crackin' (ba dum bum).

I call Omelettes, Junkyard Dogs.  I mainly say this in my mind so I don't gross out someone who doesn't appreciate the mental picture.  
BUT THEY ARE JUNKYARD DOGS!

You can put anything in an Omelette.  ANYTHING.
Open your fridge and look at your left-overs: 
Baked Salmon and Asparagus from last night's dinner?  -Throw in some goat cheese and fresh herbs.

Mashed Potatoes and Ribeye Steak, left over from The Rudder (sooooo yummy)? 
-Slice the steak into strips and sprinkle cheddar all over the potatoes and chuck it into an Omelette.

Get creative.  

This is my version of a five-egg JYD 
(Junkyard Dog - between friends):

5 Large, Brown Free-Range Eggs
A Splash of Whole Milk - two tablespoons, I guess
Salt and Pepper
Red pepper flakes
Two tablespoons of Butter
Large Non-Stick Pan
Two Red Bliss Potatoes I had baked for dinner last night-sliced them into bite size chunks
Three large Asparagus spears covered in garlic from the same meal - chopped up
Half a Ripe Avocado - chopped but not mashed, not that it really matters
Shredded Monterey Jack Cheese - 1/4 of a cup
Goat Cheese - 1/4 of a cup,crumbled

 

Heat the butter in the pan on medium heat until butter is fully melted.
Beat eggs with salt, pepper, milk and pepper flakes in a bowl with a dinner fork until all is combined and it gets a little FROTHY (great word).

Turn heat of pan up to med/high and add eggs.   Let the eggs cook at med/high for about a minute, pop any bubbles that form with the fork.


Turn heat down to medium and start to tilt the pan slightly back and forth so the future Omelette starts to slide back and forth over the surface of the pan.  
Let it sit for another minute over the heat.

NOW FOR THE CRAZY PART!
FLIPPING YOUR OMELETTE.......
EEEEEEEEEEEeeeeeeeeek.

Don't get nervous! We will do it together.

With a large rubber spatula or any spatula, start to nudge around the corners of the Omelette while rocking the pan lightly back and forth so that your big yellow sphere is sliding easily around the pan.  It is a swirling motion really.
 The eggs on top will be raw and you want to let the raw eggs run from the center toward the edges to cook.  
Once the raw egg in the middle of the Omelette no longer runs in a river when you tilt the pan ......
You are going to ATTEMPT THE FLIP.........

Tilt the pan to the side and let the Omelette start to slide to the Edge of The Pan.  
As you tilt the pan back in the other direction and the Omelette starts to slide away from the edge SLIDE THE SPATULA UNDERNEATH AND JUST GO FOR IT.  

If it folds over a bit just flatten it out.
Now you should be looking at a plain round of cooked egg.

 

Take it off the burner.  
Eggs burn fast and you don't want to over-cook your Omelette while adding your toppings.

Sprinkle with Monterey Jack cheese all over the round. 
 
Then top with a strip down the center of the circle with your other toppings.



THIS IS EXHILARATING!

Put the pan back on medium heat and let it sit for just a moment to let the Jack Cheese start to melt then fold one side over the middle and the other side over that (ALLA BURRITO STYLE).

  

I slice mine in thirds and serve with toasted and buttered 
pita bread but you can do WHATEVER YOU WANT!! 


YAY, YOU MADE AN OMELETTE!!  THAT IS VERY IMPRESSIVE!

MANGIA!