There are a fair number of cooking techniques that I have yet to master, and one that I’m particularly interesting in conquering is how to make the perfect omelet. I feel like it’s always mentioned on Top Chef how cooking eggs is a measure of a chef’s skills and well, my omelet making ability is decent, but I’m glad no one is judging my prowess in the kitchen by how they turn out! Half the time the top of my omelet rips when I attempt to fold it over and the other half of the time I make a mess when I’m coaxing it out of the pan and onto my plate. Any tips?
I actually attempt to whip up omelets pretty regularly and this is an exceptionally tasty version inspired by some leftover caramelized pineapple chunks. They were screaming Hawaii to me, so I went with it, and folded the pineapple into my omelet, along with bacon and gruyere. It’s pretty decent looking, huh? Well, that’s because I covered the rip on the top with some toasted coconut! Haha, it went with my theme and covered my mistake!
2 slices turkey bacon, chopped
4 large eggs
2 tablespoons milk
1/8 teaspoon salt
1/2 cup caramelized pineapple chunks
1/3 cup shredded gruyere cheese
2 tablespoons toasted coconut
Place turkey bacon in a greased nonstick skillet and heat over medium for 5 to 7 minutes or until crispy. Drain bacon on paper towels.
Meanwhile, whisk eggs, milk, and salt in a small bowl. Pour whisked eggs into a well greased 10-inch nonstick omelet/sauté pan. Use a spatula to push the cooked part of the eggs from the outer edge to the center of pan, until mostly set, then pat semi-cooked eggs down until they cover the entire pan. Let cook an additional minute, as needed, or until set. Spread turkey bacon, pineapple, and gruyere evenly over one side of the eggs so half the circle is covered, then fold the other half circle of eggs on top. Heat an additional minute or until cheese is melted. To serve, sprinkle omelet with toasted coconut. Makes 1 serving.
Nutrition: 586 calories, 40.8g fat, 1.9g fiber, 41.1g protein per serving
Cost: $3.79 per serving