This omelet is the breakfast star of the Waffle House chain of restaurants. It is popular served alongside buttery grits or hash browns and white toast. What a delicious breakfast, brunch or breakfast for dinner option.
2 Tablespoons vegetable oil
1/2 teaspoon salt
2 slices cheddar cheese
Crack 3 eggs and place in a blender, a hand held mixer or a milk shake machine.
Beat eggs on high speed until eggs are pale, frothy, and have tripled in volume, about 2 minutes.
Swirl 2 Tablespoons of oil in an 8-inch nonstick skillet over medium heat, coating pan sides as well. Pour in eggs and let sit until they begin to set on the bottom of the skillet, about 20 seconds.
Season with about 1/2 tsp. kosher salt and vigorously shake the skillet back and forth to distribute the eggs, gently lifting them off the edge of the skillet; continue shaking pan over medium heat for about 1 -2 minutes. Once the sides begin to cook, stop shaking. Put omelet on a low heat about 30 seconds until set. Add desired filling, such as cheddar cheese, and fold omelet in half. Gently flip. Serve when hot.
This omelet is delicious plain or filled. Breakfast, Breakfast for Dinner, Brunch