Monday, May 4, 2009

Steak Fajita Omelet

Omelets. They're one of those dishes that can scare the hell out of newbie cooks. I know people who have been cooking for years who won't even attempt them. I myself don't make them much, mostly because I always want them to look like this: And they usually wind up looking like this: Not that loaded scrambled eggs aren't a good time, they are. I've even posted about them before. But they aren't omelets. I've tried a lot of different ways to make omelets and the one that works the best for me is simple, even if it takes a bit longer.

First, I get my stuff ready. This time I had some leftover fajita fixings; steak, onion and peppers, which I chopped into bite sized bits. Melt some butter in a small nonstick skillet that's been heated on low and toss all the goodies in. Then take some eggs, add some milk and whisk them together. Pour them into the pan. Now let it sit. For maybe seven to ten minutes. No, really. With the heat on low the eggs will barely even brown. Once the eggs are almost cooked, (add cheese now, if you are going to) get a spatula under them and flip. It doesn't always work. But if it does you will want to let it sit for a couple more minutes then flip it again. Let it sit for another minute or two and slide it off. If it breaks, treat it like scrambled eggs. Since that's what it is. This time around I got half a lovely omelet and half an order of fajita scrambled eggs. Both were wicked good. Fajita fixings and eggs are an amazing combination. But what I want to know is this, how do you make omelets? Do you get lovelies, like the one I made for my girlfriend up at the top of the post? Or do you get Two-Face here, like the one I made for myself. I'd love some tips. Or stories that make my omelets look better. Heh.

25 comments:

Elra said...

I wouldn't mind to have breakfast like this everyday... for real...

Wandering Coyote said...

Ooooooh, excellent idea! I'll have to try this some time!

Culinary Alchemist said...

Like YUM!!!! Can I order 2 of those..?

Aggie said...

Gosh, that omelet looks so good. I would love one of those for dinner one night!!

Karen said...

I don't make omelets... for all the reasons you said :)

The Brutal Gourmet said...

I do mine in a more classic manner -- the eggs go into a well lubricated skillet over medium-low, and once they start to set I put a spatula under the edges and tilt the pan to let the liquid eggs flow underneath. Once there is not much flow left I put in the fillings (room temperature at least, hot is better) and cheese, fold it over (with my fingers crossed) and let the cheese melt. Since the eggs are nearly fully cooked already it is done quickly at that point and usually has enough structure to not give me much trouble.

I also don't sweat breakage. Just call it Art and nobody can really argue with you :)

Donna-FFW said...

Well, I must tell you I would love, love, love this Sunday morning with a bloody Mary on the side please. I said please.

Bob said...

Elra: Heh, me neither.

Wandering Coyote: If you do, let me know how it goes. :)

Culinary Alchemist: Sure, but I'm not sure how I would get them to you...

Aggie: Thanks! :)

Karen: Heh, I completely understand.

Brutal: Yeah, I've done them that way before, but I've found they break more often when I do it like that.

Donna: Heh, I'd send you one, but they don't travel well.

Joie de vivre said...

If you warm your other ingredients first, it will help the eggs cook as well!

Thanks for your comment on my blog. There is nothing mean about your strategy (unless you tell your dad). It actually seems quite effective!

noble pig said...

OMG I love a good omelet with all kinds of crap in it and on it! Sounds fantastic Bob.

Christine aka Mistress of Cakes said...

First I saw steak...then fajita..and then omlet....after that I couldn't help but look...great job!

Pocky said...

Oooh! That looks good! Too bad my omelets always come out heavy and rubbery.

Reeni♥ said...

Great fixins!!!! This would make a great breakfast for dinner!

Yesica N. Cook said...

Seriously LOL re those first two pics. But it looks great anyway. Haven't attempted real omelets yet - now v. scared.

JennDZ - The Leftover Queen said...

LOVE these leftovers, Jan!

JennDZ - The Leftover Queen said...

I lost my marbles for a minute - a case of too many food blogs open at one time - sorry to call you Jan, Bob...will you ever forgive me? :)

Bob said...

Joie: True, on both counts. ;)

noble pig: Thanks! What's an omelet without tons of stuff?

Christine: Heh, thanks.

Pocky: Thanks! Have you tried whisking the eggs for a while? If you do it for a minute or two it makes them lighter.

Reeni: Totally, I think we even had it for lunch. Love the new profile pic. :D

Yesica: Thanks! Don't be scared of omelets, in a worst case they turn into awesome scrambled eggs. Just don't burn them and it'll turn out fine.

JennDZ: Ok, I'll forgive you this time. ;)

5 Star Foodie said...

Yum! Steak fajita omelets sound excellent! perfect for today!

Danielle said...

mmm...top that with some sour cream and chopped cilantro and I'm all over it!

Caitlin said...

Steak for breakfast? De-frickin-licious.

Jewels said...

I'm not sure why so many people have trouble with omeletes, they're really easy for me. I do them pretty much the way Brutal Gourmet describes. The only thing is you have to make sure to use a large enough pan so your eggs are in a thin layer. If they're too thick, they break when they fold. From your pictures, it looks like that may be what's happening here. Try using the largest pan you have, or reduce your omelet by an egg and see if that improves?

I also put the fillings on top instead of mixed in, again, because it keeps the egg thin on the bottom rather than mixing in fillings and ending up with something that's more a "loaf" than an omelet.

Good luck, though, it looks delicious no matter how it's folded!

Spryte said...

mmmmmm.... I just drooled on my desk...

Anonymous said...

Made these today with leftover beef fajitas from a restaurant, they were a big hit. I also was scared of making an omelette but it turned out great with your advice. Thanks!!

Bob said...

@Anonymous: Awesome! So glad you liked.

plasterer bristol said...

I love this recipe, thanks for sharing this.

Simon

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