Made to Order Omelet Bar

It is so much fun to offer your guests a made to order omelet bar.  It's easy--once you know how.

THE SET-UP

You will need the space for: 

• A sturdy, heatproof table (no smaller then card table size)

• One or two stand alone electric cooktops 

• One or two 8-inch omelet pans or non-stick skillets   

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

• Paper towels for wiping out pans. 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 should also be on the table

• Butter and eggs.  

Helpful Hints

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   

Make Ahead Checklist

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

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

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 when placed on omelet, before folding

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

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

Simple Omelet Recipe 
Serves 1

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.  

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 cooked edges. If necessary, jerk pan sharply to loosen from the bottom. Fold one portion of the omelet towards the center and over the fillings.  Turn 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. This works best if you have little or no fillings.

Omelet should be lightly golden on the outside and moist on the inside