Thursday, February 7, 2013

Recipe Thursday: Crepe style Omelettes

I know, there are many ways to prepare eggs. People disagree on the best way, and probably always will. Today rather than a recipe, I have decided to share (what I started a few weeks ago), is a almost crepe style omelet.

There aren't many ingredients, in fact the list is almost wholly up to you. I recommend that you always cook something in the pan beforehand... something like bacon. :)

Thursday Recipe:

Crepe style Omelet

2 eggs per omelete
2-3 ounces of cheese per omelete
dash of kosher salt
dash of pepper
Any ingredients you feel you want to put in the omelet (Spinach, peppers, mushrooms, etc)

1. Make sure you have adequate pan lubrication. Coconut oil, or animal fats work best and impart the most flavor.
2. Whisk eggs, cut cheese (haha). Make sure pan is not smoking the oil, you never want to cook eggs on full temperature, instead cook at about 1/2 or less what your stove top can do. Use a large size pan so the eggs have space to spread out, and become thin.
3. Pour eggs into pan, and rotate at an angle until eggs fill all portions of the pan evenly.
4. When eggs are mostly cooked (Very fast, less than 2 minutes typically), then add your extras, including salt, pepper, and cheese to one half.
5. Lightly using a silicon spatula to lightly fold over the egg half that has no extra ingredients. Let cheese melt for 30 seconds.

6. Flip omelet, and remove from heat. Allow cheese to continue to melt for 30 seconds, and then serve.

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