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.