By Rebecca Bent
Because of the holidays, I always have leftovers, and one of the best uses of leftovers is to fold them into an omelet. Before you get started, it is important to note that one of the secrets to making a great omelet is using a nonstick pan, and for the recipe I am proposing, it is essential. The other secret is you must cook the omelet in a warm pan. The recipe calls for the ingredients to be sautéed first before putting the egg in the pan. I love this technique because everything gets nice and crispy. Feel free to substitute based on what’s in your refrigerator.
Inside-out Potato Spinach,
Egg White Omelet
Makes One Big Omelet for Two
1 tablespoon olive oil
1 large baked potato, diced
(or 2 small to medium ones)
Pinch of salt
2 heaping tablespoons cooked bacon, crumbled
1 handful of fresh baby spinach
½ cup cubed Cheddar cheese
Your favorite dry herbs
1-1½ cups egg whites,
whisked before until fluffy
(Egg Beaters are fine)
In a nonstick omelet pan over medium heat, add the oil and heat it until it slightly ripples and shimmers. This only takes a minute. Sauté the potatoes with a pinch of salt for two minutes. Move the potatoes around the pan so all sides are cooked. Add in the crumbled bacon, spinach, Cheddar cheese and herbs.
Meanwhile, with a fork or whisk, whisk the eggs in a small bowl until they are frothy.
Pour in the egg whites and shake the pan slightly to gently distribute it among all the ingredients. If you find the egg does not cover enough of the ingredients, add in a little more. Once the egg starts to bubble slightly, shake the pan so that you keep making sure the uncooked egg is distributed and is cooking—you do this by slowly swirling the pan so the uncooked egg travels across the omelet.
Set the pan back down and now just let it cook for about one to two minutes in the pan.Don’t touch until a thin crust starts to develop. The Cheddar cheese will be melting and turning into crispy cheese. Once that happens, gently work a thin metal spatula under the omelet to make sure it isn’t sticking. Now carefully fold the omelet ends over onto itself. To plate your omelet, carefully slide it out of the pan and onto a plate. Serve with a knife and fork.
Other tips:
In a professional kitchen before serving, an omelet is placed under a salamander broiler to ensure the cheese is soft and melted. This is especially useful if you want to add extra cheese. If you wanted to do that at home, place the omelet while still in the pan under the broiler (6 inches away) for about 30 seconds. And, if you do this, remember the omelet pan handle will be hot.
Sliding the omelet:
An easy way to fold the omelet is to fold when sliding out of the pan (rather than use a spatula).
