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Cooking With Xrain!: Delicious... Delicious Omlets

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Xrain:
WELCOME! To Xrain's Official cooking guide!

In this episode... OMNOMNOMLETS


The recipe for this omlet varies depending on what kind of meat you have available.

I tend to call it the "kitchen Sink" omlet, since it pretty much has whatever you happen to have in the fridge at the time except for the kitchen sink.

Required ingredients:

Implements:
- Spatula
- 1 or 2 8" Pans (if only 1 pan have a plate or bowl)
- fork
- tin foil
- Cookie Sheet
- Bowl to mix eggs in

Meats/ Protien:
- 4 eggs
- Meat of your choice (Halibut, sausage, hamburger, spaghetti sauce, crab, etc.)
- Cheese (Chedder, Pepper Jack, Swiss, Colby Jack all works)

Spices:
- Mrs. Dash Garlic and Herb Spice
- Salt
- Pepper

Veggies: (Not all are required)
- 1 Head of broccoli
- Scallions (Green Onion)
- 1 Bell Pepper
- Sweet Maya Onion (my favorite kind of onion)
- Parsnips
- Celery
- Potato

Alright onto cooking!

Step 0: Pre-Prep

First, start cooking the meat you are going to use, if its already cooked, than you can skip this step.

In my case I chose halibut for my omelet.

First off, Pre-Heat an oven to 350 degrees

Set the piece of halibut skin side down on a piece of tin foil.

Next add spices of your choice, I personally like Mrs. Dash as it pretty much goes great with any meat, fish, or eggs.




After you add spices squirt a bit of lemon juice (not too much just a bit) on the halibut.




Following the spices portion, add a layer of mayonnaise on-top of the fish, it should cover all of the fish, and be just thick enough to completely cover the fish.




Next add some dried minced onion to the top of the fish to add that last bit of extra deliciousness. In the end you should get something like this:




Next wrap the tin foil over the fish to completely cover it. I recommend placing it on a cookie sheet as occasionally it will leak juices out of the tin foil.




Place the cookie sheet into an oven of your choice (I used a toaster oven). Then cook the fish at 350 degrees for 10-20 minutes.




After 10 minutes Check the halibut every 5 minutes. You check it by pulling it out of the oven, and opening up the tinfoil. You then take a fork and try to pull apart the meat. The meat should come apart relatively easy, and the fish will turn from a translucent white, to a opaque white.

If the meat is undercooked, it will be tough and hard to chew apart, over cooked it will have a grainy dry texture. When it is just right it should fall apart in your mouth.

When done it should look like this.




While the meat portion is cooking we can move onto dicing up the vegetables. This is what my assortment of vegetables looked like.




Dice all of your intended ingredients into small cubes, smaller cubes will cook faster, but some people like big pieces, its all a matter of preference.

Finished Dicing: Vegetables used( Top: Green Onion, starting far left: Broccoli, Bell Pepper, Sweet onion, Celery, Potato, Parsnips.)




Next put a silver dollar sized puddle of virgin olive oil in a frying pan. The size of the frying pan will determine the size of your omelet, I used an 8" pan in this case.

Set the pan to Medium heat.




DO NOT! add all of the vegitables at once, they cook at different rates.

First add the bell pepper, onion, potato, and parsnips.




The veggies remaining on your cutting board should look like this: Green Onion, Broccoli, and celery.




Cover whats in the pan with a lid to help it cook faster.



Be sure to take the lid off and stir the veggies every few minutes to make sure they don't burn.


While that is cooking whip up your eggs.

Add the eggs into a bowl:



Whip the eggs a bit.

Then add some spices (Mrs. Dash, a little bit of black pepper)

And add some milk, the milk will keep the eggs fluffy, but don't over do it otherwise your omelet will fall apart when you try to flip it.

1/4 cup should be more than sufficient.




Then whip the eggs, the more you whip it the fluffier they will be, you are trying to whip air into your eggs.




Around 10 minutes or so the veggies in your pan should be mostly done cooking. You can check by poking the potato with a fork, your fork should go into the potato relatively easily.

Once the veggies are done, add in the rest of the veggies and your meat.


Don't cover, and let cook for about 5 minutes or so.




You want your celery to still be mostly raw, otherwise it will be mushy and soft and not as tasty. But you do want to soften up the celery a bit, so its not as hard to eat. This bit is really up to you on your personal preferences.


When you are done, remove the pan from heat, and put the veggie / meat mixture in a bowl or on your plate you are going to use. Or Alternatively grab a second 8" pan to cook your omelet in, and just leave the meat/veggie mixture on low heat in its pan.

Whip the eggs a bit more since they have settled a bit, and pout it into the pan on medium-low. You want to cook your omelet slowly otherwise it will burn. Placing a lid on the pan will help cook the omelet more evenly.




Once the omelet is no longer liquid on the top, let it cook for another few minutes to get it a bit harder.

Then taking your spatula, go around to omelet pressing down with the end to break loose the edges of the omelet.

Then very carefully wiggle the spatula so it gets all of the way under the omelet, then flip the omelet over.

Its very likely they you will break the omelet your first few attempts at making one. If it is unsalvegable just chop up the omelet, and make it into a scramble. If you get 1 or two tears in it, put a piece of cheese on the crack and press it together, it should glue together.

Once the omelet is flipped, add the Meat/veggie mixture to 1/2 of the omelet.




Then add your cheese to the top, I prefer grading the cheese first, as it melts better that way.



Cover the omelet to help the cheese melt.

Once the cheese is melted, remove the lid and fold the omelet over.

Then pick the pan up, and scooch the omelet off of the pan with the spatula.


Voila! You have successfully made your omelet.



MMMmmmm... Tasty!


Now add condiments of your choice and eat the hell out of it.

It should be enough to feed 2 people, if you have 2 people, cut the omelet in half in the pan an give half to each person.



Enjoy!

·UηİŦ··:
That looks delicious.

One day, I'm going to try this.

Alkaline:
Will try this. I never thought adding milk to the eggs would help out (and the constant problem of tearing my omlet when I closed it).

Sabb:
Damn that omelet looks good. I think I'm going to have to try this even though I'm horrible at cooking.

saivon:
Looks good!

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