Saturday, December 18, 2010

Big Boy Omelet With Buttered Toast

If this dish makes it into my cookbook, it will be in the chapter called 'Things That Even A Moron Can Make'.  It's just so simple and, like many of my recipes, completely adaptable.  Before I share it with you, though, I have to give credit where credit is due.  This yummy breakfast was inspired by an omelet I had at Big Bad Breakfast in Oxford, MS.  I have no clue what Jason and the crew at BBB put in their omelet but it was so delicious that I was inspired to go home and make my own.  It has become a 'regular' around here.  It's Michael's special Saturday breakfast.

What you'll need:

2 or 3 eggs (depending on how hungry you are)
1/2 tbsp butter
Chopped tomato (not diced - you want big chunks for this one)
A thick slice of onion (diced is best for the onion)
Cheese (I use Swiss and Feta for Michael's omelet)
Meat (I recommend the Ovengold Turkey Breast from Boar's Head)
2 slices of toast

In an 8 inch skillet (I use the Executive Cookware 8" Saute Pan from Pampered Chef -  the perfect size and the best cooking surface EVER), melt the butter on low heat (a higher temp than simmer, but lower than medium).  When the butter is melted, use your spatula to spread it around the bottom of the pan evenly.  In a separate bowl, crack the eggs and beat them well. Pour the eggs into the pan.

As the bottom of the eggs begin to cook, tear one or two slices of Swiss cheese into tiny pieces and drop the pieces onto the top of the egg, spreading them around evenly.  Next, tear the meat into tiny pieces and drop them on top of the cheese.  Add the diced onion in the same manner and let the omelet cook while you toast your bread.  If you are using Feta in addition to Swiss, add the Feta after the onion.  It doesn't act like regular cheese if you let it cook too long.

When the egg is done, it will begin to pull itself away from the side of the pan.  When you see this, add the tomato in a straight line down the middle of the omelet.  After one more minute, use your spatula to fold the omelet in half with the tomato line being in the center of the fold.  The tomato pieces naturally spread across the omelet when you do this and are less likely to spill everywhere when you transfer the omelet to your plate.

The wonderful thing about an omelet is that all you really need is a couple of eggs.  The rest of your ingredients can be random things from your fridge.  Go ahead!  Give it a try and be adventurous with it.

The toast in this post (hey - that rhymes!) is my own Walnut Sunflower Seed Bread.  Look for that recipe in a future post.


  1. I just ate the most amazing omelet at Mimi's Cafe. It had jack cheese, with asparagus spears on top, chopped tomatoes and an asiago tomato sauce. When I figure out the sauce this will be my go to omelet! Thanks for the cooking tips! I would have ended up scrambling mine had I not read this post!

  2. That sounds yummy, Brie! Was the asiago tomato sauce cream based or just tomato based? Asiago is my favorite cheese to cook with. There is always a block of it in my fridge.

  3. This sounds like a keeper to me. A good omelet is hard to find and once found, hard to beat. Have a great weekend and enjoy the holiday with those you love. Blessings...Mary