Omelet for a Crowd
- 10 eggs, warmed for 5 minutes in hot water
- 1/4 cup water
- 2 heavy pinches salt
- 1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
- 4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
- 1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
- Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds.
- Heat a 10-inch non-stick aluminum pan over medium-high heat.
- Once pan is hot add 1 teaspoon butter and brush around surface of pan.
- Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds.
- As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan.
- Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge.
- Let sit for 10 seconds without touching.
- Place 1/4 cup of filling onto 2/3 of surface of omelet.
- Shake pan to loosen from pan.
- Left up the far edge of the pan and snap it back toward you.
- Using your spatula, fold over 1/3 of the omelet without filling.
- Slide omelet onto plate and fold over so that omelet is a tri-fold.
- Coat with 1/2 teaspoon butter.
- Repeat process above for remaining 3 servings.
- Serve immediately.
eggs, water, salt, combination, butter, peppers
Taken from www.foodnetwork.com/recipes/alton-brown/omelet-for-a-crowd-recipe.html (may not work)