Comments on: The Griddle Omelet

By: r culver

r culver — Thu, 24 Mar 2011 18:57:47 +0000

many years ago a western omelet was eggs,onion,ham,cheese if you could afford it. in toast of course. all made at once, no precooked ingredients. this was the commercial way,done for speed and economy. When i make one now i am asked where is the peppers,mushrooms and garlic? that is not a western folks,more a spanish or denver. r culver.

By: melissa

melissa — Thu, 16 Dec 2010 23:12:55 +0000

this is acually a messy french style omelet

By: paulette

paulette — Tue, 09 Feb 2010 16:44:52 +0000

tried this this morning and it turned out perfectly – i always thought an omlet had to be made in a skillet!

thanks for sharing

By: Pardes

Pardes — Sun, 25 Oct 2009 22:16:49 +0000

Wonderful photos and I love your spirit AND your recipe!

I just bought a grill today and found your recipe for my dinner. Yes, the thinness of the egg layer makes all the difference, otherwise it's just scrambled eggs.

My Cusinart Griddler has 2 temp controls for each side of the grill so what a boon — I can lightly saute the veggies on one side while I'm freaking out squaring up the eggs on the other side.

Thanks for a great and entertaining post. I'm now a subscribed fan!

By: Amy

Amy — Sun, 09 Aug 2009 19:02:53 +0000

Sounds like I'll need to retry my omelettes sometime soon with this technique. Oh, and not be scared of course. And use plenty of butter…

By: Laura

Laura — Sun, 09 Aug 2009 13:39:10 +0000

Hey Nick! Great post…I used to work at a diner, too, and this was so fun! I was wondering – would you mind if I linked to your site? I'm thinking of making a favorite links section on my site. Thanks : )

Laura

By: Jessica

Jessica — Sun, 09 Aug 2009 12:16:18 +0000

This solidifies my desire to own a griddle pan. Mmm melty cheese omelet.

By: Nick

Nick — Sun, 09 Aug 2009 11:21:46 +0000

Thanks for the comments everyone. Yea. Just remember to not be scared if your eggs run all over the place. You can scrape them into shape pretty easily.

And go crazy with fillings. Any and all are good :)

By: Heidi

Heidi — Sat, 08 Aug 2009 21:38:25 +0000

Brilliant! I love spinache and some sorta melty cheese in mine, but zuccini is on my menu for breakfast tomorrow or maybe dinner.

By: Summer

Summer — Sat, 08 Aug 2009 19:30:40 +0000

I usually mix my ingredients (like cheese, parsley, and mushrooms) into the egg before frying it up, so I completely forgot how much I love filled omelets! Zucchini and tomatoes is my favorite, with the parsley chopped finely and mixed into the egg-part.

I'm not sure how well this will work in an itty-bitty pan, though…