Family-Sized Tomato, Bacon, and Garlic Omelet
Why This Recipe Works
An omelet is a great breakfast or brunch dish, but cooking omelets one at a time for more than a couple of people is just not practical. We wanted to find a way to make an omelet that was big enough to serve four people. We wanted it to have tender, not rubbery, eggs and a rich, cheesy filling.
Flipping a huge eight-egg omelet was clearly not going to work, so we had to find a way to cook the top of the omelet as well as the bottom. Cooking the eggs longer over lower heat resulted in an unpleasant texture. Broiling to cook the top of the eggs worked, but it dried out the omelet, and we wanted it to be creamy. Then we had the idea of covering the pan after the bottom of the eggs was set but the top was still runny, which worked like a charm. The lid trapped the heat and moisture to steam the top of the omelet, and it partially melted the cheese as well. Now we had a perfectly cooked omelet for four, with tender eggs and bits of melted cheese in every bite.