GRANDPA'S BURNT BUTTER OMELET

BURNT BUTAAA...

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Uncle Tyler was completely aghast when he realized how Grandpa made these omelets, his reaction was “...but, you’re just burning the butter...” and this is how they got their name. As of the early 2020’s Grandpa makes these for breakfast without fail, so every time he visits we get him his supplies for the morning. My girls never let up that they expect omelets for breakfast whenever he’s here, so it made perfect sense to include these omelets in the blog. These omelets have a great savory/umami flavor that comes from the butter, bacon, and egg combination. The large amount of butter used makes it so the egg cooks quickly and easily crisps. Must have items are a non-stick skillet and a large spatula to help flip the omelet. Normally pair this with a ripe avocado.

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INGREDIENTS:

1-2	Slices of pre-cooked bacon
2-3	Eggs
2-3 Tbsp	Salted Butter (A 'Chunk' of butter is Grandpa's correct measurement)
2-4	Shake of garlic and herb seasoning
2-3	Handfuls Shredded cheese
1	Ripe avocado

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CRISPING THE CHEESE:

When following the last step which is to crisp the cheese, you will see the butter bubbling up from the sides of the omelet. This excess of butter is what prevents the egg from burning to an unsavory brown before the cheese crisps. The non-stick skillet guarantees that nothing sticks to anything but the omelet itself.

THE CORRECT STARTING POINT:

Grandpa sent me this image to clarify the ‘right amount of butter’ that would constitute a ‘chunk’ in the recipe. From this starting point all ingredients will get fried in the butter and take you so step 2.

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REGULAR OMELET VS. CRISPY OMELET:

Grandpa sent me this image to clarify the ‘right amount of butter’ that would constitute a ‘chunk’ in the recipe. From this starting point all ingredients will get fried in the butter and take you so step 2.

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INSTRUCTIONS:

• Sprinkle spices onto the hot pan and melt the butter onto them
• Add more spices on to the butter as it browns
• Once browned, add scrambled egss to the hot pan
• When the bottom layer has booked, flip the eggs.
• Once the omelet is cooked throuh, flip the omelet back and turn the heat to low.
• Add cheese evenly to the omelet and fold in half
• Allow cheese to melt thoroughly
• Sprinkle cheese onto the hot pan and allow to melt and start to get crispy
• Flip omelet onto the melted cheese and allow to crisp
• Once crispy, flip back over, all cheese on the middle should be melted, the cheese on the exterior of the omelet should be crispy.