The busiest line at any brunch is usually at the omelet station. There’s something irresistible about a tender envelope of eggs filled with exactly the ingredients you’ve selected. Brunchers who never think of cooking an omelet at home will gladly wait to have one prepared fresh before their eyes. You don’t have to be Julia Child to recreate the same type of experience at home if you’re hosting a brunch for Easter, Mother’s Day or anytime of the year.
Organize the Omelet Station
Organization is the key to producing an omelet quickly. Unless your cooktop is situated in a center island in the kitchen you may want to consider renting a two-burner hot plate. Arrange the cooking station on a table or island where guests can walk by on one side and you (and maybe a friend) can cook on the other.
Chop and precook the omelet ingredients. Items like ham, sausage, peppers, mushrooms and cheese are omelet favorites, but the short time it takes to cook an omelet is not sufficient to cook meats and raw veggies or melt large chunks of cheese. The day before your brunch, dice and sauté the vegetables and meats and finely shred cheeses to ensure each omelet is delicious and properly cooked. Place the prepared items in separate serving containers, cover and refrigerate. Soft foods like green onion or tomatoes can be left raw if preferred. Cut everything to approximately the same size and shape. Take the containers out of the refrigerator about 30 minutes before it’s time to start cooking.
Break some eggs! A two-egg omelet is the perfect size; it’s quick to cook and is a generous portion for brunch. Conveniently, two large eggs measure approximately 1/3 cup. Before guests arrive, crack enough eggs to serve each one at least one omelet and pour them into a large container. Add 1 teaspoon of water per every two eggs. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper per every 4 eggs. Whisk until the eggs are lemon-colored and frothy. Cover and keep refrigerated until it’s time to cook. Measure 1/3 cup of the mixture for each omelet and whisk occasionally to keep the mixture well blended.
Cook the Omelets
When it’s time to start cooking give each guest a small bowl or ramekin and invite them to choose their ingredients. It doesn’t take too many ingredients to overstuff a two-egg omelet; you can help control portions by placing a plastic spoon in each ingredient’s container and advising guests to “take a spoonful or two of your favorite items.
Heat a non-stick pan on medium-high heat and melt 1 tablespoon of butter in it to start each omelet. Pour in 1/3 cup of egg mixture and allow the eggs to set for a few seconds. Place the ingredients evenly in the center third of the pan. Shake the pan, pulling it toward you in short neat strokes. The shaking motion should cause the omelet to fold itself over, but if not, use a spatula to gently fold it into thirds. Slide it out of the pan and onto a plate. Viola!
Have fun making omelets for your guests and don’t worry if each one doesn’t come out perfectly. Scrambled eggs and cheese taste just as good as a precisely folded omelet. If you’re stressed and not enjoying yourself then your guests won’t have a good time either. As long as the eggs are cooked no one’s going to complain, and if they do, invite them to take a turn on your side of the table for an omelet cook off!
