He says the key is using the right amount of milk. He says you have to add enough to make it fluffy, but if you add too much it gets too brown. It still tastes good, but doesn't look as good. He was spouting off all his omelet knowledge while making them... so hopefully I remember to pass on everything important. It is hard to take pictures, type and giggle all at the same time. Especially with a little guy underfoot!
Matt's Famous Trifold Omelet
1 T bacon grease
3 T milk
Toppings of your choice - Matt almost always does american cheese, ham, green onion, green pepper, tomato and onion. If we don't have most or all of this handy, he won't make an omelet... though mozzarella cheese makes this list quite frequently as well
salt and pepper
- Make sure all ingredients are chopped and ready to go.
- Matt always makes his omelets in the electric skillet. He sets it to 350 F and melts the bacon grease.
- Meanwhile, whisk together the eggs and milk.
- Once the skillet is hot and coated in grease, pour the eggs in the skillet. Tip the skillet around to make a nice rectangle shape.
- Reduce the heat to 300 F and add your toppings. He always put the cheese on first to make sure the other toppings stay in their place.
- Once everything but very center is completely set, fold the outside edges over the center.
- Turn off the heat and plate. Matt's secret to plating the omelet is TWO spatulas. Otherwise you risk having some toppings fall out.
Matt almost always serves this with toast covered in butter and jelly and chocolate milk. He knew we were having a big lunch today, so he opted to skip the toast and go for Tang. Today was cold tang, but he really likes hot tang and tang slushies as well. He is a big kid!