There are some omelets that are made for Saturday and Sunday mornings. Mega omelet, aka hangover omelet, is one of them. You certainly do not have to be hungover to eat it, but it will probably taste even better if you are. It's a massive indulgence and it's so cheesy and meaty and fluffy you can't stop once you've started eating it.
Here's the thing. Omelet making can be intimidating and I understand this. How many eggs? Butter or olive oil? There are methods to choose from. When you're at a diner, they're cooked on a flat top grill. It's still raw on top when the sides get folded in. I don't like runny omelets, so this doesn't work for me.
The French method has us rolling the omelet in a cylinder - still too wet for me. The cook and roll is also a more advanced culinary technique that is much harder than it looks.
I love the flip omelet method. Mega omelet, aka hangover omelet, is stuffed with a lot of deliciousness. When you steam it then fold it, the puffiness and fluffiness is omelet perfection to me.
Mega Omelet works best when flipped
The flip omelet is my go-to method for sure. My undergrad degree is in hospitality management. While I was in school, I learned how to make a flip omelet. I've tinkered with this method over the years, and I've learned a couple of tricks.
- First, you must be brave and have confidence. The wrist-flick flip omelet happens with a burst of action. You must be prepared for that moment. My video shows this well.
- Second, it takes a combination of three ingredients for a successful flip: Butter, olive oil and steam.
- Finally, practice makes perfect. The wrist-flick flip is a motion you must practice. Try it next time you're sautéing onions or put a slice of bread in a pan with a little butter. Let it get toasty. Then, go in for the kill. Lift the pan up, push it forward and then quickly pull it back. This will cause the contents of the pan to rise into the air for a brief moment. This is when the flip happens. And it's magical.
You can't make an omelet without breaking a few eggs
The Origin of Mega Omelet
The origin of the Mega Omelet is all about Christmas breakfast. Our tradition is fried dough in the morning. However, my sister's boyfriend doesn't like fried dough so we needed to have a different option. I suggested I could make an omelet and he was receptive to that.
Luckily, I usually have bacon, ham or breakfast sausage in my freezer. Mega omelet can be made with anything you want. You want mushrooms? Throw some mushrooms in. Peppers? Why not? Whatever I have on hand - it's going into mega omelet. The cheese is important too. On Christmas eve, we usually eat chicken cordon bleu for dinner. In addition to whatever cheese is getting stuffed in the omelet, I pour the remaining cheese sauce from the cordon bleu on top. It's insane. I'll leave the link for the cordon bleu recipe below so you can see how the cheese sauce is made. If you don't have time to make that sauce throw a slice of Swiss or Cheddar on top of the omelet and let it melt before serving.
So, whether you're hungover and craving a big, meaty cheesy omelet or just preparing breakfast for friends and family - mega omelet is the omelet to end all omelets. Be brave and remember: you can't make an omelet without breaking a few eggs.
If Mega Omelet is too much omelet for you, feel free to try my simple cheese omelet instead. I've also got a totally awesome Western Omelet you should check out too! Happy Scrambling!
My chicken cordon bleu recipe has the cheese sauce recipe. Starts at 3 minutes, 8 seconds:
Mega Omelet aka Hangover Omelet
- Prep Time: 10
- Cook Time: 7
- Total Time: 17 minutes
- Yield: 1 mega omelet 1x
Description
Mega omelet is all about putting everything but the kitchen sink in an omelet. Breakfast meats, onions, lots of cheese – whatever you have on hand – you can probably put it in mega omelet.
Ingredients
- 3 eggs
- 2 strips of bacon, diced small
- 2 slices of deli ham or cubed ham
- 3 table spoons crumbled breakfast sausage
- 1 tablespoon diced shallot or onion
- 1 tablespoon crumbled feta cheese
- 2 slices American cheese
- ¼ cup mornay cheese sauce, optional
- whatever else you want
- 1 teaspoon olive oil
- 1 tablespoon butter
Instructions
- You’ll need two pans to cook your meat. I cooked bacon in one pan, and some breakfast sausage in the other. You want to break of the ground breakfast sausage until it has a crumbly texture.
- Finely chop some shallot or regular onion.
- Chop the cooked bacon into small pieces. Needs to be smaller pieces or you might have trouble flipping the omelet later.
- Beat three eggs in a bowl.
- I like using olive oil and butter to make omelets. Put both in your pan with the diced shallot and cook for a minute on low to medium heat.
- Add the chopped bacon and crumbly sausage and give a good stir. In addition to the butter and olive oil, we want some of that fat from the bacon and sausage to come back out so our pan stays slick for the flip.
- Pour egg into the pan with all the ingredients. Gently turn the pan while using your spatula to push in around the edges of the omelet. Let the raw egg replace the gaps in the pan until most of the raw egg is gone. My video shows this very well.
- Once most of the raw egg is gone – turn your heat to the lowest possible setting. This is extremely important. Put a lid over the omelet and let it steam for three minutes. Set your timer on your cell phone. This will fluff up your omelet and create a slick bottom to set yourself up for a successful flip.
- After three minutes, remove lid and shake the pan around a bit to ensure there is no egg stuck on the bottom. The omelet should be sliding around the pan at this point and it’s time to attempt the flip.
- The wrist-flick flip can be tricky, but remember, it’s a quick motion where you push the pan forward and pull it back which creates a gravitational pull where the food lifts into the air momentarily and lands back down in the pan. If you succeed, parades will be marched in your honor. You got this.
- Once you flip the omelet, it’s time to put more stuff in it! To this one, I added sliced American cheese, sliced black forest ham (leftover from my chicken cordon bleu recipe), and feta cheese (cuz why not?).
- Gently fold the omelet over so the cheese can melt inside.
- Put mega omelet on a plate and top with cheese sauce. I made a mornay sauce for my chicken cordon bleu recipe and whenever I make chicken cordon bleu – I always make mega omelet because I have the leftover cheese sauce. I'll leave the link below for the cordon bleu recipe so you can see the cheese sauce being made. If you don't have time for that, just put a slice or two of cheese on top of the omelet and let it melt. (But trust me, the cheese sauce is what makes this omelet!)
After that – it’s time to indulge! Enjoy!
Notes
- Even though mega omelet has a lot of stuff going on in it, you do need to make sure your ingredients are in moderation. For example, if you put too much crumbled sausage it won't adhere properly to the egg and loose sausage will go flying in the air when you do the flip. Similarly, if you use cubed ham (which I often do) make sure the pieces are cut real small and you don't use too much ham. Again, it won't adhere to the egg and ham chunks will go flying into air when you do the omelet flip. I mean, flying ham isn't necessarily a bad thing, but it can distract you from the flip which can turn into a flop very quickly.
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