D makes breakfast most weekends because he has perfected his techniques for making pancakes, french toast, and omelettes. It is a science to get the pan to just the right temperature, while the assemblage of ingredients and flipping “just so” at the right moment requires a bit of artistic skill and flair.
He loves preparing omelettes this way as it is the perfect mix of hot and cold. A trip to Prague years back – where meals would combine hot and cold, sweet and savory all within one dish – inspired him to blend and contrast not just tastes and textures but temperatures in dishes. This omelette features cooked warm vegetables on the inside, and cold fresh tomatoes on top.
According to D, the key to omelette success is the “Jackson Pollock technique” of slowly dripping eggs into the pan that has been pre-heated on low. Oh…and use cast iron… and precook the peppers and onions. To the best of my ability, this recipe recreates how he produces to-die-for omelettes every single time. It is based on my own observations and his explanation of how he makes the magic happen.
- 5 Large Eggs
- Green pepper
- Cheddar cheese
- Fresh Tomato
- Salt, pepper
- 1. Chop the pepper and onion. Cook the pepper and onion in a pan until desired consistency. Set aside once cooked.
- Preheat cast-iron skillet on low to medium low heat.
- While the skillet heats, prepare the rest of the ingredients. Dice the tomato and set aside on paper towels (to soak up excess water). Thinly slice or grate the cheddar cheese. Crumble the feta.
- Beat the eggs with a dab of milk. A pyrex 2 cup measuring cup works well to hold the egg mixture.
- Once you are sure the pan is good and hot, spray it lightly with canola oil, then slowly drip half the beaten egg mixture into the pan in a circular motion; begin from the outside and work your way in. Pour slowly -pausing if necessary to let the egg run and settle – before dripping more to fill in the holes to ensure even coverage over the bottom of the pan.
- Sprinkle salt and fresh ground pepper on the wet eggs.
- Just before the eggs are no longer liquid on top, add the cheese to one half of the omelette.
- Once the cheese had started to melt, add the cooked pepper and onion on top of the cheese.
- Fold the omelette in half. Let it set for a minute or so. D usually folds the omelette, then puts down the toast and pulls the omelette out of the pan once the toast pops.
- Spread pesto over the top of the omelette. Top with the fresh cut diced tomato. Sprinkle a little salt and pepper on the tomatoes. Top with feta and serve.
- Repeat the process for omelette number two.