Omelet for a crowd
Recipe by:
Alton Brown
20
15
4
Easy
- 10 eggs, warmed for 5 mins in hot water
- 60g water
- 20g room temperature butter, plus 10g for finishing omelet
- 20g any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
- 2 heavy pinches salt
- 70g of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
1) Heat a 25cm non-stick aluminum pan over medium-high heat. Once pan is hot add 5g butter and brush around surface of pan. Using a 130ml ladle, place 1 ladle full of egg mixture into centre of pan and stir vigorously with rubber spatula for 5 secs. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 secs without touching. Place 60ml of filling onto 2/3 of surface of omelet.
2) Add eggs, water, salt, and herbs to blender and combine on high for 5 to 10 secs.
3) Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 3g butter.
4) Repeat process above for remaining 3 servings. Serve immediately.
2) Add eggs, water, salt, and herbs to blender and combine on high for 5 to 10 secs.
3) Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 3g butter.
4) Repeat process above for remaining 3 servings. Serve immediately.
