Cookin' With Leo
How About Omelets?
Well, I usually do an omelet of some sort at least once a
week, usually on weekends, because Saturdays or Sundays are the
lazy days and no rush to get breakfast. Beside that Omelets
take a bit of work, any kind of Omelet. To do one right it
takes a lot of time, it ain’t like the so called breakfast
joints what will break a couple of eggs, get ‘em half fried and
scoop in some bacon or ham, and some veggies or peppers or
whatever and flip half of it over the other half. They turn
out fairly decent but them ain’t what I learned to call an
Now, way back when Grandma could make one for the whole
family on a Sunday Morning, she used a big cast iron covered
skillet, and her oven to do the job right. For me and ma I
invested in a 2 person Omelet Maker which is just a simple
frying pan, cut in half and one half used as a hinged lid.
Just right for the two of us, and it can be used on top of the
stove, because of the hinged top and it is small enough to hold
the necessary heat. On the other hand if you need to make
Omelets for the family, 4 or maybe 6 servings, you need a good
cast iron skillet which has its own tight fitting lid. At
least 7or 8 inches round and about 2 inches deep. Now if you
got all that we can get into the Omelet makin’. Grandma used to have to start early to do a real good Omelet. And here are some of her long ago recipes.
So, let’s get started. To make an Omelet for 4 here is how
to do it:
You will need 6 eggs, well beaten until frothy
2/3 cup milk or cream. No skim milk
Salt or pepper to taste, this is optional depending on the
And these are some optional fillings.
Real bacon, sliced
into bits, and fried long enough to cook out the grease, but
not too crisp.
Diced Tomatoes, Diced Onions, and
Diced Peppers, green and even fresh or canned Jalapeños and
canned Cactus for Tex-Mex.
Yellow rat cheese, or other
yellow cheeses, grated.
Parmesan or other grated
Italian Cheeses. Any and all these fillings will work for
Here are other fillings for Fruit and Jelly
Fresh apples, cored, sliced into thin slices, peaches, pears,
apricots, plums, cherries, and such. Peeling the skin is
optional, depends on the type of fruit, if the skins are tough
or not. Lacking fresh fruit, Jellies work great, strawberry
and peach preserves are wonderful fillings.
So, don’t be afraid of what you fill your Omelet with, all
veggies or fruit or preserves work fine.
Making your Omelet
Get that big cast iron skillet and warm it up so you can
melt about ¼ stick of butter in it. Rub it all around and up
the sides. Make sure it is well coated, might look like a lot
of butter floatin’ around in the skillet, but don’t worry,
butter is good for you and makes the bottom of that omelet not
You need to chop up all the veggies fine and mix them in a bowl
with some grated cheese and the bacon bits. Mix that well and
set aside until you are ready for it.
Meanwhile, pour ½ the egg mixture into the skillet and heat
on the stove top until set, then cut the heat, don’t try to
brown them on the stove top.
Now spread your veggie/cheese/bacon filling over that and bake
in the over at 350˚ for about 5 or 6 minutes until the filling
Now you pour the rest of the filling over the top and cover
and bake for another 20 minutes.
Check to see if your Omelet needs browning on top and if so
place it under the broiler long enough to get it light brown,
be careful not to burn the top.
There you have a nice veggie Omelet.
If you intend to use fruit or preserves start your Omelet
the same way as for veggies, but instead spread your sliced
fruit over the top and cover that with sugar and cinnamon to
Bake that in the oven uncovered for about 5 minutes or until
juices begin to show on top.
Now you can cover with
the rest of the egg mixture and cover the skillet and bake for
20 minutes to be sure the top is set.
oven and sprinkle about 2 tablespoons of sugar on top with a
few shakes of cinnamon on that.
If you are a true
connoisseur you will have a jug of 151 proof cookin’ brandy to
pour a good ounce over that and just set that on fire until it
burns out and melts the sugar and browns the top.
For Preserves spread at least about ¼ inch thick to have a nice
tasty Omelet and finish the same way.
I told you it would be a job but your family will sure be
happy with the results.
For Best Omelets