1/9 Photos of The Omelet by Alton Brown
From Food Network's Good Eats: Zen and the Art of Omelet. I remember Alton saying that besides a decent pan, a good silicon spatula was ideal for omelet making. Substitute another favorite fresh herb if you wish;-French tarragon, parsley, chervil, etc. My husband swears by this recipe. Makes one omelet, but there is plenty for two people to share. Here it is, virtually verbatim:
My Private Note
Units: US | Metric
- 1Crack warm eggs into bowl, add salt, and blend with fork.
- 2Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter and brush around surface of pan using a pastry brush.
- 3Pour the eggs into center of pan and stir vigorously with spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift pan and move around until the excess liquid pours off into pan.
- 4Using your spatula move around the edge of the egg mixture to help shape into a circle and to loosen edge. Let omelet sit in pan for 10 seconds *without* touching.
- 5Shake pan to loosen the omelet from the pan. Lift up the far edge of one side of the omelete and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold both edges of the omelet in so they meet in the center.
- 6Coat with remaining butter and sprinkle with fresh herb(s) of choice if desired. Serve immediately.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for The Omelet by Alton Brown
Serving Size: 1 (157 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 265.0
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 8.3 g
- Cholesterol 573.1 mg
- Sodium 418.2 mg
- Total Carbohydrate 1.1 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 18.9 g