We taught an omelet class the other night. It really turned out to be an omelet bar for 40 people. We cooked sausage and chicken cut into dices. We sautéed vegetables: red and green bell peppers, celery, mushrooms, and onion. We set out several kinds of cheeses and a row of sauces: Bruschetta, a chimichurri lime sauce, a Cuban Mojito sauce, a red Mexican sauce, and some Asian sauces like Thai Sweet Chili. The trick is to have all the ingredients cooked and staged in neat bowls and bottles of sauces lined on the counter.
We made several omelets to make sure that everyone understood the method. Then we started taking orders: “Chimi chicken, caramelized onions, and mozzarella.” We made three egg omelets, cut them in two, and let people come to counter and get what they wanted. With two pans going, we kept up with 40 people until they were full.
Most of the omelets were tame, restaurant types. The buzz came from the unusual. Here are some that we liked:
If you prefer, the meats and veggies can be prepped and cooked the night before. While the unusual omelets are a lot of fun, be sure and have plenty of meats and cheeses for those who are less adventuresome.