Prep 10 mins
Cook 15 mins
From the Food Network show "Low Carb and Lovin' It", this is chef George Stella's take on omelets. Fill this with your favorite filling--let your imagination be your guide! I like to sprinkle chopped tomatoes, green onions and cheese over the omelet before putting it in the oven, or you can make it a pizza omelet with pepperoni and mozzarella...well you get the idea
- 5 eggs
- 2 tablespoons club soda
- 1⁄8 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 tablespoon unsalted butter
- 3 ounces shredded cheese, your choice
- chopped tomatoes or crumbled sausage, etc
- Preheat the broiler to high.
- Place all ingredients, except butter, in a blender and process on high speed for about 10 seconds to incorporate air into the mix; the club soda and baking powder will help the omelet to rise. (You may also use a hand-held blender with a deep cup).
- Melt the butter in a large non-stick pan over medium-high heat. Pour in the egg mixture, and using a rubber spatula, slowly push the cooked egg from 1 side of the bottom of the pan to the other to allow new raw egg to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning).
- When the omelet is cooked on the bottom and the top is still runny, you can either flip the omelet in the pan to finish, or to make the "Tallest" omelet possible, place the pan just below the broiler with the oven door open and the handle sticking out (it could melt otherwise) for about 30 seconds until the omelet rises and lightly browns.
- Remove from heat, add warmed filling and cheese, and fold in half.
- To serve, slice into pieces. If desired, save a little filling and cheese to put on top after folding.