The food lab better home cooking through science ( PDFDrive ) 144

Sprinkle the ham and cheese over half of the omelet, remove from the heat, cover, and let the omelet sit until it reaches the desired consistency, about 1 minute.. Melt 1 tablespoon of t

underneath Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until the omelet is almost set, about 45 seconds Sprinkle the ham and cheese over half of the omelet, remove from the heat, cover, and let the omelet sit until it reaches the desired consistency, about 1 minute

4 Using the silicone spatula, loosen the edges of the omelet

from the skillet and shake the skillet to ensure that it’s not stuck Carefully fold the omelet in half, then slide it onto

a serving plate and serve immediately

DINER-STYLE MUSHROOM, PEPPER, AND ONION OMELET

1 Omit the ham Melt 1 tablespoon of the butter in a

10-inch nonstick skillet over medium-high heat and cook until lightly browned Add ½ cup sliced mushrooms, season with salt and pepper, and cook, stirring and tossing frequently, until they’ve released liquid, the liquid has evaporated, and the mushrooms have started to sizzle again, about 3 minutes Add ½ cup diced bell pepper and

½ cup diced onion, season with salt and pepper, and cook, stirring and tossing frequently, until the vegetables are softened and lightly browned, about 5 minutes longer Transfer to a small bowl, add the cheese, and toss

to combine

2 Wipe out the skillet with a paper towel, return it to

medium heat, and cook the omelet as directed When the omelet is almost set, sprinkle the vegetables over half of

it and proceed as directed

DINER-STYLE ASPARAGUS, SHALLOT, AND GOAT CHEESE OMELET

1 Omit the ham and cheddar cheese Melt 1 tablespoon of

the butter in a 10-inch nonstick skillet over medium-high heat and cook until lightly browned Add 8 stalks asparagus, bottoms trimmed and cut into 1-inch segments, season with salt and pepper, and cook, stirring and tossing frequently, until tender and beginning to brown, about 5 minutes Add 1 large shallot, thinly sliced (about ½ cup) and cook until softened, about 3 minutes Transfer the vegetables to a small bowl

2 Wipe out the skillet with a paper towel, return it to

medium heat, and cook the omelet as directed When the omelet is almost set, scatter the asparagus, shallots, and 2

to 3 ounces fresh goat cheese, crumbled, over half of it and proceed as directed