Every body likes a good Omelet for Breakfast and with the right ingredients, a good sized omelet can satisfy a person until supper. I've always loved peppered fried eggs and so it only seemed natural to combine the two but it can be a little tricky and is not recommended for the faint at heart. A totally different creation from the normal Omelet and, in my opinion, the taste is far superior and has become the only way I enjoy this robust breakfast. One final thought, the ingredients you choose will be because of things you enjoy and any combination is perfect. Ham and pineapple, finely chopped apples with cinnamon, broccoli and cheddar ... it is your creation so put what you like into it because they all work. You may be healthier in your thinking than what I've chosen for the recipe`, so, Good Luck :)
1You will need one small non stick skillet and one large non stick frying pan, a cutting board, a sturdy plastic spatula, good timing and coordination for the "Flip". In the small pan, add 1/4 of the butter or margarine and put the remainder into the large fry pan. Gently crack eggs into a shallow bowl, trying to avoid breaking Yolks and set aside. Start the heat under small pan to medium high and as butter begins to sizzle, add minced garlic and saute` so as to avoid burning. Add onions and slightly reduce heat, stirring continually for a few minutes or desired consistency is reached. Next, the heat under the large skillet can be set on high and the crispy Bacon can be crumbled into the small pan with the heat reduced slightly.
2The butter in the large pan needs to be quite hot but not burning. The sides of the pan also need to be coated and this can be done by carefully lifting the pan from the heat source and gently swirling from side to side. This also helps to prevent the butter from scorching and should never turn black. Next, gently pour the four eggs into the hot skillet and place bowl into sink. Reduce the heat under small pan to low after stirring the contents, spray spatula with non stick coating on top and bottom and begin a slight swirl of the eggs in the pan. You will be, basically, coating the sides of the heated skillet with the liquid eggs without touching the eggs. This will begin to create a buildup along the sides and so you will; first, reduce the heat slightly and secondly, begin running the edge of spatula around pan perimeter. Continue this process every minute until the eggs are able to freely slide inside the pan as a whole without burning. Now the tricky part. The yolks have probably migrated to one side and this is fine because this is where you will want to lift. Gently slide your spatula under the eggs using a side to side motion until you feel confident that the weight will be supported. Lifting the pan with your left hand, with the spatula in your right hand, make the flip. This is accomplished by a quick lifting of the pan while simultaneously raising the eggs with the spatula. The trick is in also lowering the pan evenly as the yolk side lands inside the pan. Too much brown color will indicate your pan may have been too hot but you are home free. Immediately, pour the contents of the small pan onto one side of the eggs, covering half of the surface and sprinkle 1/2 of the cheese as well. add seasonings and fold eggs into a crescent shape with the yolks remaining on the bottom side with the heat. Your Omelet should easily slide onto a plate where the rest of the cheese, the tomatoes and the ranch dressing can be added. A dash of hot sauce, lightly toasted bread with butter and your favorite fruit preserve and a tall glass of fresh juice is all you'll need with the exception of a fork and perhaps a nap after eating. It is delicious so, enjoy. :)