The Big Omelet

Ingredients

• 8 large eggs
• 1/4 teaspoon kosher salt
• 5 grinds of freshly ground black pepper
• Dash of Tabasco or other hot sauce
• 1 tablespoon unsalted butter
• 2 cups filling (examples follow)
• 4 ounces semihard grating cheese (page 23)
• grated (1 cup)
• 2 cups garnish (examples follow)
• Filling: Poached Chicken (page 230)
• Artichoke Spread (page 238)
• Garnish: Roasted Red Pepper Spread (page 236)
• chopped fresh flat-leaf parsley
• Filling: Sliced Grilled Pork Blade Steak (page 124)
• Roasted Autumn Vegetables (page 149)
• Garnish: Dollop of sour cream
• chopped fresh flat-leaf parsley
• Filling: Leftover Crab Cake (page 78)
• drizzle of Lime Jalapeno Dressing (page 53)
• Garnish: Tangy Remoulade (page 80)

Instructions

1. Place the top rack 4 inches from the top of the oven and preheat the broiler.
2. Whisk together the eggs, 1/4 cup water, salt, pepper, and Tabasco sauce.
3. Set aside.
4. Heat a 14-inch ovenproof skillet over medium-high heat and melt the butter.
5. As the butter melts, rotate the skillet so the butter covers the bottom and sides.
6. Pour in the egg mixture and rotate the skillet until the egg mixture covers the bottom of the pan.
7. Cook for 3 minutes, or until the egg mixture is cooked halfway through, breaking any bubbles that form.
8. Transfer the skillet to the broiler, leaving the oven door open.
9. Cook for 1 to 2 minutes, or until the center of the top of the omelet puffs up and begins to brown and the eggs are cooked.
10. Remove the pan from the broiler.
11. Leaving the omelet in the skillet, lay the filling on one half of the omelet and sprinkle all but 2 teaspoons of the cheese over the top.
12. Place the omelet back under the broiler and cook for 30 seconds, or until the cheese is melted.
13. Remove from the oven and turn off the broiler.
14. Using a spatula, loosen the edges of the omelet and fold the remaining half of the omelet over the filling.
15. Slide the omelet onto a serving platter and top with the remaining cheese and the garnish.