" Independence Day" Breakfast for Dinner

Who doesn’t love having “Breakfast for Dinner?” Get cozy with the gang as they whip up the ultimate tri-fold omelet.

Click here for a video on how to make this recipe.

Basic Omelet

  • 3 Eggs (at room temperature for 30 minutes, or placed in hot tap water for 5 minutes)
  • 2 tablespoons room temperature whole butter
  • 1 pinch fine sea salt
  • Fresh ground black pepper
  • 1 teaspoon finely chopped, fresh tender herbs i.e., chervil, tarragon, parsley or dill
  • 3-4 tablespoons grated or shredded cheese
  • 3-4 tablespoons fully cooked and finely chopped warm fillings of choice, i.e. seafood, meat, peas, mushrooms, spinach, etc.
  • 1 8-10” slope sided, nonstick omelets pan (much larger than that, and the omelet will dry out; too much smaller, and it will not cook through evenly.) Only use an uncoated steel omelets pan if you are a pro or no one is waiting to eat.
  • 1 fork, plastic spatula or pair of chopsticks

1. Take eggs from refrigerator and place in hot water until they reach room temperature (about ten minutes).

2. Crack the eggs in a small mixing bowl or measuring cup. Add the salt, ground pepper and fresh herbs (if desired) and use a fork to gently beat until just mixed. There should still be visible strands of albumen (unincorporated egg white) in the mixture. For tender and creamy omelets, do not over beat.

3a. Heat the pan over medium heat for 1 minute. Add the butter; and swirl or use a pastry brush to coat the pan sides evenly. First, the butter will bubble up briefly: then the foam will subside: then it will begin to color slightly.

4b. Add the seasoned eggs all at once sometime between the foam subsiding and before the coloration of the butter.

4c. Begin shaking the pan back and forth rapidly, use the flat side of a fork, a plastic spatula or a pair of chopsticks to stir the eggs until they just begin to set, about 5 seconds. Tilt the pan while loosening the edges to allow uncooked egg to flow around the sides.

4d. Reduce heat to medium-low, smooth out the surface and leave the eggs to cook undisturbed for 10-15 seconds.

4e. Sprinkle a small amount of the cheese and warm fillings of your choice evenly on half of the surface of the omelets.

4f. When the eggs have set about half way and are holding their shape but still loose on the top layer, shake the pan quickly once or twice to loosen it up if it is sticking to pan. Slide about one fifth of the omelet off the pan and then back over itself into the pan, slide about one half of the omelet on to a warm plate and then swiftly and deftly flip the pan over completely and the omelets will fold onto itself again (if you’re lucky).The result will be a beautiful tri-fold omelet as seen demonstrated under Chef Claud Mann’s direction to Janet and Paul on the show. Sprinkle with fresh herbs and wipe any goop from the rim of the plate. (The entire cooking time should be around 55 seconds from beginning to end!)

5. Enjoy the omelet with your favorite preserves and sourdough toast!

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