Omelets are hard to flip—or worse, a devil to roll out of a small skillet and onto a plate the way chefs do. But with a waffle iron, you can make one in minutes, lose the flip problem, and end up with an omelet that is set on both sides without any fuss. In fact, the results here lie somewhere between an omelet and a frittata; but the overall feel and texture are more like an omelet—slightly fluffier and (if you can believe it) less flattened than a frittata can get in the oven. Once you get this technique down, you can vary it to your heart’s content. Just don’t add too much cheese to avoid a sticky mess.
— Bruce Weinstein and Mark Scarbrough
Excerpted from THE KITCHEN SHORTCUT BIBLE Copyright © 2018 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved.
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| 1 -2 servings |
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Each section of the ingredient list below makes a single waffle-iron omelet. Pick your favorite and have it all yourself, or split it if you like. Double or triple the recipes at will, but whisk together the ingredients separately for each omelet.
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- Nonstick spray
- 2 large eggs at room temperature and well beaten
- 1/4 cup baby spinach leaves
- 2 tablespoons finely grated Parmigiano-Reggiano, (about 1/2 ounce)
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- Nonstick spray
- 2 large eggs at room temperature and well beaten
- 1/4 cup drained sliced pimientos
- 2 tablespoons chopped sun-dried tomatoes
- 1 teaspoon capers drained and minced
- Up to 1/2 teaspoon red pepper flakes
- Nonstick spray
- 2 large eggs at room temperature and well beaten
- 3 tablespoons soft fresh goat cheese, crumbled (about 1-1/2 ounces)
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon minced fresh parsley leaves
- 1 tablesspoon minced chives or the green part of a scallion
- 1/4 teaspoon table salt
- Generously coat the heating panels of a 6- to 8-inch round or a small square waffle iron with nonstick spray. Close and heat to high according to the manufacturer’s instructions.
- Whisk the remaining ingredients in a medium bowl or 1-quart measuring cup until the eggs are smooth and creamy.
- Pour the egg mixture into the prepared iron. Cover and cook until set, 2 to 3 minutes. Serve immediately.
• Spray the iron quite well with nonstick spray so the omelet will easily release from it.
• For more flavor, instead of the nonstick spray, brush melted unsalted butter over the hot waffle-iron panels before adding the egg mixture.
