SERVESMakes 1 omelet
WHY THIS RECIPE WORKS
To make an easy, elegant omelet with a substantial filling, we started by chopping and precooking ham and pear in a skillet and topping them with cheese; that way, the filling was cohesive and warmed to serving temperature. Cooking three beaten eggs in an 8-inch nonstick skillet yielded an omelet that was delicate but strong enough to support the filling. Stirring constantly as the eggs cooked broke up the curds so that the texture of the finished omelet was even and fine. Once a small amount (about 10 percent) of liquid egg remained, it helped to cut the heat and smooth this “glue” over the curds so that the whole thing held together in a cohesive round. Shaping the filling into a 2-inch-wide strip and centering it in the omelet perpendicular to the handle made it easy to roll the egg around the filling and out of the skillet. Briefly covering the skillet off the heat after adding the filling trapped steam that helped the bottom of the eggs set enough to withstand rolling. (It also kept the filling warm.) Using a rubber spatula to slide the eggs to the far side of the skillet and folding them partway over the filling started the rolling process. Switching our grip so that we could tilt the skillet forward allowed us to fully invert the omelet onto a plate below.
GATHER YOUR INGREDIENTS
1 tablespoon unsalted butter,
divided¼ cup chopped ripe peeled pear
2 pinches table salt, divided
¼ cup chopped thinly sliced deli ham
1 (1-ounce) slice Brie cheese, rind removed
3 large eggs
10-Inch Nonstick Skillets
BEFORE YOU BEGIN
Read the recipe carefully and have your ingredients and equipment ready before you begin. To ensure success, work at a steady pace. You can make this omelet with any deli ham or even turkey. For the best results, cook the omelet in a nonstick skillet that’s in good condition (not scratched or worn). To serve two, make two three-egg omelets instead of one six-egg omelet. Omelets can be held for 10 minutes in an oven set to the lowest temperature.1
Melt 1½ teaspoons butter in 10-inch nonstick skillet over medium heat. Add pear and 1 pinch salt and cook, stirring occasionally, until pear begins to brown, 1 to 2 minutes. Add ham and cook, stirring constantly, until ham is warmed through, about 1 minute. Remove skillet from heat. With rubber spatula, push pear-ham mixture to side of skillet opposite handle and top with Brie. Set aside.2
Beat eggs and remaining pinch salt in bowl until few streaks of white remain. Melt remaining 1½ teaspoons butter in 8-inch nonstick skillet over medium heat, swirling skillet to distribute butter across skillet bottom. When butter sizzles evenly across skillet bottom, add eggs. Cook, stirring constantly with rubber spatula and breaking up large curds, until eggs are mass of small to medium curds surrounded by small amount of liquid egg. Immediately remove skillet from heat.3
Working quickly, scrape eggs from sides of skillet, then smooth into even layer. Slide filling into center of eggs in 2-inch-wide strip perpendicular to handle. Cover for 1 minute. Remove lid and run spatula underneath perimeter of eggs to loosen omelet. Gently ease spatula under eggs and slide omelet toward edge of skillet opposite handle until edge of omelet is even with lip of skillet. Using spatula, fold egg on handle side of skillet over filling. With your nondominant hand, grasp handle with underhand grip and hold skillet at 45-degree angle over top half of plate. Slowly tilt skillet toward yourself while using spatula to gently roll omelet onto plate. Serve.
Recipe developed for the September / October 2021 issue.Every issue contains reliable recipes that deliver confidence. Get a free trial issue.