Team Cook - Denver Omelette

[RichieB]

All ingredients in the house. Planning on a Thursday brunch based on weather. It will be done on the Sizzle with full griddle insert in place. I've been using the for the past couple of nights. I really like this thing.

[MarkN]

I'll use the listed ingredients, more or less, but I'm not following the "instructions". It's OK if that disqualifies me. I'll eat it anyway.

[bbqLuv]

Rest assured you are qualified to eat it anyway.

[yakima]

One thing I have picked up. Beat the smithereens out of the eggs, so they are very homogenized, no stray egg white.

[radshop]

Since I typically make (and eat) 4 or 5 omelettes a week, this one is pretty easy for me. My variances from the recipe are

• My own pancetta (salt cured, smoked pork belly) instead of ham.
• Blend of sharp cheddar and Jarlsberg Swiss
• Garnished with some salsa and some creamy horseradish sauce

[RichieB]

I'm on schedule for tomorrow as long as I wake up.

[captainlee]

Wake up!

[RichieB]

I woke up, a good thing and did the omelette. I'll say it was delicious. Next, I'll say it wasn't pretty. I made one major blunder so the flip flopped. So, I'll most likely do it again prior to the reveal on the 12th.

[Duanessmokedmeats]

I always have problems flipping the one side, so it may become a Denver scramble...

[Reds Fan 5]

Love Denver omelettes! I like Kenji’s diner omelette technique. He cooks the filling ingredients first, removes them to a plate, sprinkles them with the cheese and then covers it while he cooks the eggs. When you’re ready to add the filling the cheese is melted without risk of overcooking the eggs. He also season the filling with smoked paprika. Game changer, esp if you won’t have smoked ham.

[yakima]

Holy smoke! Best Denver ever. I tend to put too much into an omelette. Followed BD's orders here; weighed and measured. Farm fresh eggs (less than 1 week old), Kerry Gold butter, whole milk.
Used Mr. Pepin's higher heat technique for omelettes.
Will make another for our trainer when he shows up mid-day.

Good recipe. Thank you, young lady.

[captainlee]

Got all the stuff today, tomorrow will be attempt #1.

[yakima]

OK, did three omelettes today. First 2, strictly per BD's orders. Outstanding. 3rd one, used left over ingredients, more than enough for 3 eggs. Had all the parts in one container, so sauteed ham, onions, pepper all together. It was very good, wife thought great,.Me, a bit off. Very good, but I come away persuaded not to overdo the add ins.

Am interested in how this recipe responds to various seasonings. Someone here mentioned paprika. I am interested in seeing some seasoning riffs here.

[yakima]

Some sauteed asparagus tips would prolly be good here.

[captainlee]

Omelet made, thick and fluffy, came out great. Luckily remembered there was a 6 " pan in the camper. The only comment that I have is to watch your heat.

[58limited]

My first attempt is tasty but I guess I had the temperature too high and the eggs browned. I'll try again tomorrow.

[RichieB]

Well I'm ready, I hope. Tomorrow a second at bat. This will be on the Presto griddle as the weather here is a bit wet and dreary until Thursday. This time I'm following the recipe verbatim. 😬

[RichieB]

I made it today, I'd have to call it lunch at 1:00. I did per the recipe and the flip was better but not perfect and a little brown. That adds character, right? As far as taste just like the 1st, delicious. I might try again. If so it's a weekend thing.

[Alan Brice]

Maillard reaction ;-)

[captainlee]

That browning I got both times, even the second time trying to really watch my flame and keeping it down. I think it's the butter thing. I don't cook eggs with butter but use olive oil. When I do this again I'll use olive oil, just enough for a lite smear on the pan.