Paleo Family-Size Omelet with Bacon and Spinach
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 and that would feature tender eggs and a rich, meaty filling. We knew we wanted to use two eggs and two slices of bacon per serving, plus a variety of sautéed vegetables. But flipping a huge eight-egg omelet was a nonstarter; we needed to find a way to cook the top of the omelet at the same time as the bottom. We first tried cooking the omelet longer over lower heat, but this resulted in an unpleasant texture. Next, we employed a stirring and tilting technique to help the uncooked eggs reach the bottom of the skillet. This worked better, but we were still having trouble getting the top of the omelet to set before the bottom turned tough. To solve this problem, we covered the pan once the bottom of the omelet was set but the top was still runny. The lid trapped heat and moisture, which steamed the top of the omelet without overcooking the rest.