The Big Omelet
WHILE YOU USUALLY HAVE TO MAKE SEPARATE OMELETS for each person, with this recipe you can make one big omelet to feed the crowd. Fill it with whatever leftovers are found in the refrigerator; see the suggestions below.
Recipe information
Yield
serves 4 to 6
Ingredients
Mediterranean Omelet
Game Day Omelet
Crab Lover’s Omelet
Preparation
Step 1
Place the top rack 4 inches from the top of the oven and preheat the broiler.
Step 2
Whisk together the eggs, 1/4 cup water, salt, pepper, and Tabasco sauce. Set aside.
Step 3
Heat a 14-inch ovenproof skillet over medium-high heat and melt the butter. As the butter melts, rotate the skillet so the butter covers the bottom and sides. Pour in the egg mixture and rotate the skillet until the egg mixture covers the bottom of the pan. Cook for 3 minutes, or until the egg mixture is cooked halfway through, breaking any bubbles that form.
Step 4
Transfer the skillet to the broiler, leaving the oven door open. Cook for 1 to 2 minutes, or until the center of the top of the omelet puffs up and begins to brown and the eggs are cooked. Remove the pan from the broiler. Leaving the omelet in the skillet, lay the filling on one half of the omelet and sprinkle all but 2 teaspoons of the cheese over the top.
Step 5
Place the omelet back under the broiler and cook for 30 seconds, or until the cheese is melted. Remove from the oven and turn off the broiler. Using a spatula, loosen the edges of the omelet and fold the remaining half of the omelet over the filling. Slide the omelet onto a serving platter and top with the remaining cheese and the garnish.
