How to Use a Two-Sided Omelet Pan

Omelets have been a breakfast delight for centuries. Make them with beaten eggs, milk or cream and salt and pepper. Add fillings such as ham, sausage, cheese, onions, peppers and pimentos. Fold the cooked eggs over the filling to complete this delicious dish. The hard part is getting the eggs to flip over without making a runny mess. Two-sided pans help cooks create the perfect omelet. All you need is the pan and some simple ingredients to get started.

Things You'll Need

• Two-sided omelet pan
• Soap
• Water
• Cooking oil
• 4 eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup deli ham
• 3 large mushrooms
• 3 precooked breakfast sausage patties
• Onion
• 4 to 5 green olives
• Salt, pepper, Italian seasoning
• Butter
• Whisk
• 2 bowls
• Spatula

Instructions

1. Wash and dry the two-sided omelet pan. If you wash it in the dishwasher, wipe a little bit of cooking oil on the inside of the pan before the first use.

2. Prepare your omelet filling before you start the egg batter. Chop or dice the mushrooms, ham, onion, olives and sausage on a cutting board. Gather up the ingredients and place them in a bowl. Sprinkle some shredded cheddar cheese on top and set the bowl aside for now.

3. Crack four eggs into a bowl and use a fork to remove the Chalazae, or the stringy white things from the egg yolks. Whisk the eggs briskly for one to two minutes.

4. Add 1/4 cup of fresh milk to the egg batter; salt and pepper to taste. Whisk until the seasoning and milk are thoroughly mixed into the batter.

5. Set your two-sided pan on the stove; turn the heat to medium high. Add 1/2 tbsp. of butter or margarine to each side of the pan. Wait until the pan heats up and the butter has melted and covered the bottom of the pan.

6. Pour half of the egg mixture into one side of the pan. Pour the other half of the egg mixture into the other side.

7. Add half of the filling to one side of the omelet pan, then add the other half to the other side.

8. Carefully fold one half of the two-sided pan over. This will close in the omelet and allow it to cook more thoroughly. Leave it in place for two to four minutes.

9. Open the pan back up and use a spatula or flipper to remove the omelet from the pan. Garnish the top of the omelet if desired.

Tips & Warnings

• You can also use a handheld dice to quickly dice the filling ingredients.

• If you don't have a whisk, use a fork or blender to beat the eggs.

References

• Prepared pantry.com- using a nonstick omelet pan
• Whats cooking America.com- Egg facts
• Group recipes- Omelet recipe used in the article above