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Kelas
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: Ricky Dwi Darmawan

: VII-I
: Bahasa Inggris
How to Make an Omelet

I know youve seen him. The guy on the breakfast buffet line thats standing over the
stove churning out omelets made to order. That guy! Seriously, who doesnt love the omelet
guy? The next time you find yourself at a breakfast buffet or crashing at an Embassy Suites,
make sure to pay special attention to the man behind the fire. The hotel omelet (as I will
refer to it in this post) is one of the easiest omelets to prepare. Lets do a play-by-play:
You order up an omelet featuring one of several items sitting on display. The pan hits the
heat along with a generous portion of melted butter or oil, followed by an array of finely
diced ingredients. To finish, a pour of 2 3 frothy eggs, a quick scramble and a flip, cheese,
and the essential fold. In less than 3 minutes youve got a perfectly satisfying meal. Who
says you dont have time to make a killer omelet in the morning?
Okay, so with all of that ease, why is it that the omelet is considered one of the more
difficult breakfast dishes? Its all about the details. New chefs looking for work are often
required to make an omelet as part of their evaluation process. With so many techniques and
varying opinions, even the slightest mention of proper omelet preparation definitely draws in
critiques. For simplicity, in this article Im only covering the two techniques that I use most
often in the kitchen. The first, as described above, is what I will dub the hotel omelet. The
second, well just call the classic.
The classic omelet usually features heartier fillings that are prepared aside from the
surrounding egg. Instead of finely diced and meager portions, the classic omelet is bursting
with ingredients and fillings. For example, in one pan lets say that Ive sauted some roughly
chopped vegetables. To go along with the vegetables, on the side I have a generous portion of
shredded cheese to use as my filling. Preparing all of these ingredients in the hotel omelet
manner would be way too heavy and cumbersome to flip and cook appropriately. Instead, we
simply prepare the egg portion on its own, and as the egg sets, we add the other cooked
ingredients, fold, and serve. Seriously, its that easy.
The key in either method is preparing the actual eggs. Think of our Hot and Fast
method for scrambling eggs. As the entire egg portion begins to set on the bottom, we begin
to gently lift the cooked eggs off the surface and tilt the pan to allow the runny portion to run
towards the heat. In this instance, instead of scrambling, the goal is to keep the entire egg
portion intact, holding the shape of the pan.
The best quality of an omelet is its versatility. The eggs are a blank canvas for an
endless combination of ingredients and flavors. Ive highlighted some of my favorite
combinations below.
Western: Onion, Bell Pepper, Mushrooms, Ham, Cheddar Cheese
Coastal: Onion, Mushrooms, Crab Meat, Mozzarella Cheese
BBQ: Pulled Pork, BBQ Sauce, Green Onion, Cheddar Cheese
Veggie: Onion, Spinach, Mushrooms, Tomato, Provolone Cheese
Greek: Onion, Tomato, Spinach, Artichoke Hearts, Feta Cheese

Arizona: Pico de Gallo, Diced Chicken, Sliced Avocado, Pepper Jack Cheese
Mediterranean: Onions, Tomatoes, Kalamata Olives, Feta Cheese
Creole: Red Bell Pepper, Crawfish Tail Meat, Chives, Gouda Cheese
Lorraine: Caramelized Onion, Crispy Bacon, Gruyere Cheese
Spanish: Chorizo, Piquillo Peppers, Green Olives, Manchego Cheese
Now that weve covered the basics, lets get cooking. Remember, todays article
focuses on two simple omelet preparations dubbed the hotel omelet and the classic
omelet. Feel free to share in the comments your preferred method and tips for other readers.
Hotel Omelet finely diced, minimal ingredients, all cooked together in a single pan.
(Serves 1 2, Prep 5 minutes, Cook 10 minutes)
Goal : How to Make an Omelet
Material :
1 Tablespoon Unsalted Butter
2 Tablespoons Green Bell Pepper, finely diced
2 Tablespoons Onion, finely diced
1 Tablespoon Tomato, finely diced
2 Tablespoons Mushrooms, finely diced
3 Large Eggs
Kosher Salt
Fresh Cracked Pepper
Cup White Cheddar Cheese, grate

Steps :
Preheat a 10 inch non-stick skillet over medium high heat; add and melt butter. Add
the next four ingredients and saut for 3 4 minutes, or until just tender.
Meanwhile, whisk together eggs until frothy and combined and season liberally with
salt and pepper. Add eggs to pan and cook undisturbed for 45 60 seconds.
Using a wooden spoon or spatula, carefully lift the cooked portions from the bottom
of the pan while tilting the pan to allow the runny portions to reach the hot surface.
When the majority of the eggs have set, and with the top portion still moist, carefully
flip the omelet over using a spatulaor score some bonus points by flipping the omelet
in the pan by using a quick back and forth motion, gravity, and the lip of the pan
(Note: you might want to do this over the sink on the first try).
Sprinkle cheese on one side of the omelet and cook the underside for another 45 60
seconds. Finally, serve the omelet out of the pan, folding over the other side as you
plate to melt the cheese and finish the presentation. Serve.
Classic Omelet ingredients prepared separately from the eggs, and then assembled together
just before serving. (Serves 1 2, Prep 5 minutes, Cook 10 minutes)
Goal : How to Make an Omelet
Material :
2 Tablespoons Unsalted Butter, divided
Green Bell Pepper, roughly chopped
Onion, roughly chopped
3 Cherry Tomatoes, halved
Cup Mushrooms, roughly chopped
3 Large Eggs
Kosher Salt
Fresh Cracked Pepper
Cup White Cheddar Cheese, grated
Steps :
Preheat a cast iron skillet over medium heat; add and melt butter. Add the next four
ingredients and saut for 5 7 minutes, or until just tender. Meanwhile preheat a 10
inch non-stick skillet over medium high heat; add and melt remaining butter. Whisk
eggs together until frothy and combined and season liberally with salt and pepper.
Add eggs to the non-stick skillet and cook undisturbed for 45 60 seconds.
Using a wooden spoon or spatula, carefully lift the cooked portions from the bottom
of the pan while tilting the pan to allow the runny portions to reach the hot surface.
Continue in this manner until no more runny portion remains.
Remove the sauted ingredients from the cast iron skillet and place on one half of the
eggs; top with cheese.
Using a spatula, carefully fold the omelet over and remove from pan. Serve