Who doesn’t enjoy a good omelet now and then? You can make it plain or with a few yummy fillings—and it can even be cooked on your griddle. But sometimes your omelet sticks and is more of a brown color than yellow. The secret is to cook it on moderate heat and coat your griddle lightly with cooking oil to keep it from sticking. Another handy secret is when you’re mixing the eggs add a bit of water instead of milk. Why? As the omelet is cooking the water in it will create steam which will cause your omelet to be fluffy and light. Today, we’re providing a recipe fit for a king (or queen) that serves two or three people, and cooking it on your Steam Shell Griddle will be a breeze!
- 2 tbsp. of cooking oil
- 1-2 tbsp. of water
- 4-6 eggs, large
- ½ lb. of bacon, chopped
- ¼ c. of onion, chopped
- 2-3 c. of hash browns
- ⅓ of green bell pepper, diced
- ½ c. of cooked ham, diced
- ½ c. of Colby-Jack cheese, shredded (or your favorite cheese)
Coat one side of your griddle with 1 tbsp. of cooking oil and preheat to medium-low heat. Cook together the bacon, ham, onions, hash browns, and peppers. Grill until the meat and hash browns are golden brown and onions and peppers are tender.
As those items cook, in a large bowl whisk the eggs and water.
When the meat and veggies are close to being done, coat the other side of your griddle with the remaining tablespoon of oil; ladle the egg mixture slowly on the griddle forming a rectangle as you pour; this will make it easier folding the sides over later on.
When the egg edges begin to set, add the pre-cooked food to the center of the eggs in an even layer then evenly add the shredded cheese to the top.
As the omelet starts to cook completely, use a flat, stainless steel spatula to fold ⅓ of the egg over the center and then fold over the other third. Flip the omelet once and grill until it’s done to your preference then transfer to a plate.
This hearty omelet pairs perfectly with a bagel, toast, biscuit or English muffin. Please contact us for more information or recipes.