My idea of a great Sunday breakfast is an omelet made at home for the missus and me. I believe that diner omelets are an overcooked variety as they mix everything in the egg mix and let it fry out flat till the last minute. Easy on the fry cook but not the best result.
I precut/ chop,green peppers, onions, fried (not microwaved)bacon, sliced tomato, sliced Velveeta cheese and then make the egg mix in individual small bowls…two eggs and a little water (never milk).
Add a small amount of chopped peppers and onion to the mix then pour over a preheated and buttered fry pan for each one. A level burner is important to get a level result. After a minute or so at medium to low heat, add more raw onion, pepper, chopped bacon, two or three tomato slices topped with an equal amount of velveeta on one side of the omelet only
a shake or two
of dill weed
the wife does not like it so that is a personal decision.
Put a pan lid over the whole pan(s) and let cook for about a minute till egg is opaque. Then, the hard part..flip the side which is unadorned with the toppingsover the side that is so they line up perfectly. I have found this to be a entire upper body exercise…you cannot do it with a wrist alone…it takes moving the entire body while holding the spatula.
After the flip on each frypan, put the cover back on for 45 seconds at low medium heat and then slide the deliscious devils onto the plates with the pre-buttered hot toast and serve with coffee and a glass of tomato juice.
I have never been able to get an omelet this way in a diner, at a custom made brunch or anywhere else.
I know it works for us. Nice and moist in the center.
I wish I had the talent to do decent home fries at home to complement the omelet but I have had a hard time duplicating some of the great Greek diner offerings at some places. Needs well done potatoes, spices (lots of papricka)edges are crispy and
you have to see the skillet do a full toss frequently. yum!!