Griddle 101: Diner Style Omelet

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Hello Friends,

This week I wanted to go over how I make omelets on the griddle. I actually made a YouTube short about it to keep things quick and concise. The long-form video I'm releasing this week is eggs in a basket, filmed over at a friend's house during a fantasy football party. I thought the omelet would be more helpful and a more realistic everyday cook, so I'm leading with it this week. But if you also want to see 24 eggs in a basket, that video is linked at the end.

Here's my process for a diner-style omelet. The key is keeping the heat low, around 325°F, and not overloading it with filling. I like to stick to about ½ cup of meat and cheese per omelet. You can try to pack in more—I've done it myself—but it usually ends up breaking on me.

Diner-Style Omelet

Ingredients

• Oil or butter
• 3 scrambled eggs
• ½ cup diced meat & veggies
• ¼ cup cheese of choice

Instructions

1. Heat your griddle to around 325°F. Always make your omelets last—cook your potatoes, bacon, and pancakes first.
2. Don't be afraid to use a little extra oil so the eggs don't stick.
3. Add your diced veggies and meat to the griddle and sauté for a few minutes before adding the eggs.
4. Slowly pour your beaten eggs onto the griddle, letting them spread out and cook.
5. After about 2 minutes, the eggs should set up.
6. Add your fillings and cheese.
7. Fold the eggs on the top and bottom, then fold over three times from the side.
8. It's okay if the eggs are still a little wet on the inside—they'll continue to cook with the residual heat.
9. Grab a cup of coffee and enjoy!

I hope this is helpful! And if you want to see the full eggs in a basket cook (all 24 of them), that video is linked below.

Keep on griddling,

Johnny

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