WHY THIS OMELET RECIPE WORKS
An omelet could be a great breakfast or brunch dish, but cooking them one at a time for over a couple of people is simply not practical. We wanted to seek out the simplest way to make an omelet that was big enough to serve four people, which would feature soft eggs and a creamy, meaty filling. We knew we wanted to use two eggs and two slices of bacon per serving, plus a variety of sautéed vegetables. But flipping a huge eight-egg omelet was a nonstarter; we needed to find a way to cook the top of the omelet at the same time as the bottom. We first tried cooking the omelet longer over lower heat, but this resulted in an unpleasant texture. Next, we employed a stirring and tilting technique to help the uncooked eggs reach the bottom of the skillet. It worked better, but we were still having trouble getting the top of the omelet to set before the bottom turned tough. To solve this problem, we covered the pan once the bottom of the omelet was set, but the top was still runny. The lid trapped heat and moisture, which steamed the top of the omelet without overcooking the rest.
GATHER YOUR INGREDIENTS
- 8 large eggs
- ½ teaspoon
- Kosher salt
- ¼ teaspoon pepper
- 8 slices of chopped bacon
- Chopped onion
- 4 ounces (4 cups) baby spinach
KEY EQUIPMENT
- Slotted Spoons
- 12-Inch Nonstick Skillets
BEFORE YOU BEGIN
You can also use a well-seasoned cast-iron skillet here; however, the eggs may stick slightly.
INSTRUCTIONS
Beat the eggs, salt, and pepper with a fork in a bowl until thoroughly combined, and the mixture is pure yellow; do not overbeat. Cook bacon in a nonstick skillet over medium heat for 5 to 7 minutes until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Pour off all but two tablespoons of fat from the skillet, add onion, and cook over medium heat for 5 minutes until softened about. Stir in spinach, one handful at a time, and cook until wilted, about 1 minute.
Add egg mixture and crisp bacon to skillet and cook, stirring gently in a circular motion, until the mixture is slightly thickened, about 1 minute. Using a heat-resistant rubber spatula, gently pull cooked eggs back from the edge of the skillet and tilt skillet, allowing any uncooked egg to run to the cleared side of the skillet. Repeat this process, working your way around the skillet until the bottom of the omelet is just set, but the top is still runny about 1 minute. Cover skillet, reduce heat to low and cook until the top of the omelet begins to set but is still moist about 5 minutes.
Using a rubber spatula, slide half of omelet onto a serving platter, then tilt skillet, so the remaining omelet flips over onto itself. Cut into wedges and serve immediately.
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