Iron Griddle Omlette Making, plain and simple

If you’re into health food, vegan, a gourmet chef, or a cardiologist, this won’t be the omlette breakfast for you. But if you’re the kind of person who burns a lot of calories at work, this high protein omlette will definitely get you through to lunch. It’s easy to make, uses ingredients that will keep fresh in the refrigerator, and you don’t have to make a trip to Trader Joe’s before you start.

First, about the eggs:

There are countless ways to make an omlette. But to start, you have to define for yourself how the perfect egg is cooked. For me, a perfectly cooked egg, whether fried, scrambled, or in an omlette, has no evidence of browning. Browning (burning) the egg changes the taste to the point where it becomes inedible. Army eggs had that nice green patina from turning the browned, over cooked eggs at the bottom of the pan back into the nice yellow scrambled eggs. If you’ve been there, you know just what I mean. There is one trick to this: use low to medium heat. If the eggs start to sizzle and pop when they hit the pan, you’re too hot. Turn off the burner and continue to cook using the residual heat, then turn it back up gradually if you need to.

Now for the tools:

I really enjoy cooking with iron. It does take some practice, technique, and well seasoned cookware (but all that’s another story). Iron is the best for eggs, omlettes, steak indoors, burgers, and a host of other foods. And you cannot make a decent cornbread or johnny cake without a cast iron skillet or griddle. Our ancestors really did know a few things.

For my omlettes, I use a flat, round, well seasoned iron griddle and a tested and true spatula that’s been in the family two generations now. The repairs to the spatula were made by my dad in the late 50’s, and it’s starting to look like it needs to go back to the shop. I’d replace it but I can’t find one just like it. Use one you can work with.

Seasoned and oiled
Seasoned and oiled

The ingredients:

As I said, there are endless combinations you can use for your omlette. This one will be your basic ham and cheese version:

3 large eggs per omlette

Frozen chopped peppers and onions (they come combined from the grocery freezer section)

Ham (I usually get one or two 3/8” thick slices of deli ham at the deli counter)

Shredded sharp cheddar cheese (the kind that comes in a bag)

Half and Half cream

Salt and pepper

Cooking oil (canola oil, or olive oil)

Ready for the broiler
Ready for the broiler

Preparation:

Dice the ham into small cubes, about ¼ cup per omlette (more if you want).

Combine the ham with about ½ cup onion and peppers, in a microwaveable bowl, microwave for about 90 seconds, then drain.

Scramble the eggs adding about ¼ cup of Half and Half, more or less to suit taste (I do this in a Pyrex 2-cup measuring cup, it’s easier to pour onto the griddle)

Put the griddle on the stove burner, turn to low-medium heat to preheat (don’t let it over-heat), add enough oil to liberally coat the entire bottom of the griddle. If you do a second omlette, scrape any egg residue to the side with the spatula and re-oil the griddle.

Turn on the oven broiler to high, to preheat, with the top rack about 4-6” down from the burner.

Pour the eggs into the griddle (cooking slowly if you don’t want a burned omlette).

Immediately sprinkle the onion, peppers and ham mixture over the eggs, add salt and pepper to taste.

Sprinkle cheese over the entire omlette, as much or as little as you like.

When the omlette is cooked halfway thru (about the time you get the cheese on it), remove the griddle from the stove burner (it's cast iron and hot- use a mitt or hot pad) and put it under the broiler. The top of the omlette will be cooked by the broiler in less than a minute (watch it or you’ll have a burned omlette). Remove it from the oven immediately when it is done to your preference. This method is much easier than trying to fold the partly cooked omlette on the griddle and trying to get the eggs cooked through without burning the omlette.

Take the spatula, tip the griddle, and roll up the omlette (loosening it with the spatula), as you drop it onto the plate.

Toast a couple slices of whole wheat bread in the broiler, butter, and serve on the side. I like a couple “brown and serve” sausages with mine as well.

(Go back and turn off the stove burner and the broiler!)

Under the broiler
Under the broiler

Prep and Cook time:

About 15 minutes (less, after you get the moves down). If you are cooking for a couple others as well, you can turn out one about every 3-4 minutes once everything is prepped and you figure out what you are doing.

Great add-ons:

Diced fresh tomatoes, sliced mushrooms, hot sauce if you’re into “spicy”, even fresh broccoli.

Enjoy, for breakfast, lunch, or dinner!

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Comments 12 comments

yogiwan profile image

yogiwan 5 years ago from Reno, NV

Loved the recipe, I think I'm going to use the add-ons. Perfect idea for today's Father's Day breakfast.


SusieQ42 5 years ago

Cool, oops, I mean hot...Good hub. I made omelets this A.M. but didn't know about putting them in the oven. Have to try it sometime!


rorshak sobchak 5 years ago

Great hub. You put a lot of work into it. Keep up the great work.


grayghost profile image

grayghost 5 years ago Author

yogiwan, thanks for the response. Hope you enjoy the omlettes!


grayghost profile image

grayghost 5 years ago Author

SusieQ42, Thanks for reading! The oven method really helps to get the omlette done without burning it.


grayghost profile image

grayghost 5 years ago Author

rorshak, thanks for reading! Hope you'll try one. We really enjoy making them.


yogiwan profile image

yogiwan 5 years ago from Reno, NV

We did! just a perfect timing for a great day. Loved the start of a simple wholesomeness in lots of cheese and tomatoes. Great job! A toast to you on Father's Day! Thanks.


grayghost profile image

grayghost 5 years ago Author

And to you!


Simone Smith profile image

Simone Smith 5 years ago from San Francisco

An excellent guide! Now I just need the skillet. :D


yogiwan profile image

yogiwan 5 years ago from Reno, NV

Simone I can help with that http://bit.ly/kmbcK2


grayghost profile image

grayghost 5 years ago Author

Thanks for the comments! By the way, if you find cast iron cookware at a flea market or yard sale, don't be put off by rust or crud, but do check for cracks and for pits in the cook surface. Many of the older items are the best out there. A little coarse and fine steel wool (or even fine sandpaper, some elbow grease, and proper seasoning will make a great piece of cookware.


yogiwan profile image

yogiwan 5 years ago from Reno, NV

Grayghost has that right. Some of the cast iron frying pans and Dutch ovens made awhile back (some go back to the 30s) are as good or better quality than some stuff being produced now. As a seller of cast iron cookware, I still recommend those vintage items. Properly cleaned and seasoned, they are hard to beat and they are quite versatile.

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