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How to Set-Up An In-Home Omelet Station

Updated on July 11, 2010

Set-Up an Omelet Station at Your Next Party!

This is a fun and different way to entertain your guests at your next Sunday brunch. Consider setting-up an omelet station or bar for graduation parties, baby showers or for Mother's or Father's Day. Omelets are a versatile choice for breakfast, lunch or dinner. They are also easy to make, once you know how.


The Set-Up

Here's what you will need:

A sturdy, heatproof table: A 6" foot table is ideal but don't use anything smaller then a card table size. I emphasize the word HEATPROOF

One or two stand alone (portable) electric cooktops or burners: Depending on the number of guests (and your omelet making skill level), you can have two skillets cooking at the same time. Please follow manufacture directions on how to safely use the portable burners

One or two 8-inch omelet pans or non-stick skillets: Make sure the skillets have sloped sides. This makes for easier omelet making. A non-stick skillet will prevent an egg-sticking disaster

Mixing bowls and forks for beating the eggs: Two rubber spatulas or wooden forks for cooking

Paper towels: To wipe out skillets and damp towel to wipe up spills

Bowls and spoons to hold filling items: Line up bowls on the table so guests can choose their favorites. Serving plates, utensils and napkins should also be on the table

How To Make an Omelet

It is very helpful to know how to make an omelet if you are going to set-up an omelet station at your next party. Don't fret. They do not have to be perfect and if you totally flub it up, you can call it a Scrambled Eggs Station. The best thing to do is practice before the big day.

There are different methods for making omelets. This method is probably the easiest and most foolproof

Simple Omelet Recipe For One

1 tablespoon butter

2-3 eggs, slightly beaten

Heat butter over high heat in an 8-inch omelet pan or non-stick skillet with sloped sides, just until the butter becomes fragrant and the foam subsides. Rotate the pan to coat the bottom and sides. It is important the pan is sufficiently hot or the eggs will be tough by the time they are cooked through

Quickly pour eggs into pan and let sit for 1-2 seconds. With a wooden fork or rubber spatula, gently draw the lightly cooked eggs toward the center of the pan. As you do so, rotate the pan to allow the liquid eggs to flow into the bare spots in the pan. Watch out for thin spots, especially along the edges.

Continue pulling the cooked egg and tilting the pan until there is only a little moist egg on top.

If using, add 2-3 tablespoons of fillings in a uniform line down the center of the omelet.

Tilt the pan and gently run fork under the edge of omelet. If necessary, jerk pan sharply to loosen from bottom. Fold one portion of the omelet towards the center and over the fillings.

Turn omelet into a plate, putting the unfolded edge on the plate first and then flipping the folded portion over so it is on the bottom.

Another method to remove the omelet is to tilt the pan away from you. Tap and slightly jerk the handle until (hopefully) the egg pancake folds onto itself. Turn out the omelet over the plate allowing the folded side to be on the bottom. Omelet should be lightly golden on the outside and moist on the inside

Fabulous and Easy Omelet Fillings

Prepare as many or as few filling items as you wish. For each omelet, in total, add about 2-3 tablespoons of one or several fillings. Avoid overstuffing or adding too many moist ingredients. This will reduce the risk of the omelet tearing when you flip it out of the pan

Cheese: Shredded or crumbled Cheddar, jack, blue, feta, Parmesan

Vegetables:Finely chopped mushrooms, zucchini, broccoli, fresh spinach leaves, plum tomatoes, sweet pepper, hot pepper, shallots, green onion, red onion and garlic.

For best flavor, vegetables should be seasoned and steamed or lightly sautéed in butter. If that's not possible, make sure they are finely diced or chopped.

Season fillings just before folding omelet

Seasonings: Salt, freshly ground black pepper, cayenne, chili powder, curry powder. Seasonings can be lightly beaten directly into the eggs or sprinkled over the other fillings

Herbs:Fresh, finely chopped chives, parsley, basil, cilantro, thyme, tarragon, Herbes de Provence. Herbs can be beaten directly into the eggs or scattered on top of the other fillings

Meats/Seafood: Crisply cooked bacon, fully cooked ham, prosciutto, browned and drained Italian or pork sausage, small cooked shrimp, crabmeat or lobster

Simple and delicious combinations:

Green chilies, white cheddar cheese, sliced green onion, cilantro

Bacon, Monterey Jack cheese, chopped plum tomatoes, chopped fresh basil

Sautéed zucchini, feta cheese, minced garlic, chopped chives, fresh chopped basil

Charred ham, chopped green pepper, sharp cheddar cheese

Make Ahead Suggestions and Helpful Hints

If using meat fillings, cook 1 day in advance. Keep covered in the refrigerator. Warm briefly in the microwave, low setting

Lightly sauté vegetable fillings 1 day in advance. Keep covered in the refrigerator. Warm briefly in the microwave, low setting.

Eggs are best used at room temperature, but do not let them sit outside of the refrigerator longer then one hour.

Make sure the pan and the butter are hot enough to cook the bottom of the eggs at once, but not so hot as to toughen and burn the bottom before the rest of the eggs cook

Make sure all of your plates and fillings are prepared for use before the eggs are cooked

Practice makes perfect. If you have never made an omelet, practice a few times before the big day.

If all else fails, using the same table set-up, make individual servings of scrambled eggs using the same fillings. You might also use an electric skillet instead of the cooktops and omelet pans.


This fresh tomato omelet is made distinctive with the addition of flavored croûtons. Use 2 eggs, 1 tomato and about 1 tablespoon of croutons per serving. Use cheese or garlic-flavored croutons

Fresh Tomato Omelet

Serves 2

4 eggs

3 tablespoons half & half

2 Roma tomatoes, thinly sliced

3 tablespoons seasoned small croutons

Chopped chives or chopped fresh basil

Salt and freshly ground black pepper to taste

Parmesan cheese for finishing

Beat the eggs with the half & half and season with salt and pepper. Lightly grease

a heavy frying-pan or omelet pan. Pour in the mixture.

As it begins to set, place the sliced tomatoes on top and sprinkle with the chives. Season with salt and pepper and finally toss in the croutons.

Fold the tomato omelet in half and serve as soon as possible. Sprinkle with grated Parmesan.

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