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24 | pr e c i s i o n g r i d d l e b r e a k fas t | 25
BREAKFAST
1. Whisk together eggs, feta, and spinach in a large
bowl; season with salt and pepper.
2. Heat the griddle to 250°F (130°C). Brush with a
thin layer of melted butter. Gently distribute about
4 tablespoons of the omelet mixture around the
grease drain to build a dam. Then slowly pour
remaining omelet mixture onto the griddle at the
corner farthest away from the drain. Spread out
with a rubber spatula. Let cook until egg begins to
set, about 4 minutes.
3. Cut omelet into 4 large squares. Fold each square
like a tri-fold letter. Transfer each folded omelet
onto a serving plate. Sprinkle with additional feta,
spinach, and pepper, if desired.
VARIATION: SMOKED SALMON AND CHIVE
SCRAMBLE
Omit feta and spinach. Crack eggs onto the griddle.
Cook, stirring egg whites but not egg yolks, until egg
whites are set and cooked through, about
2 minutes. Break yolks, mixing them with egg whites;
immediately divide eggs among serving plates. Top
each serving with 2 to 3 slices (24 to 32 grams)
smoked salmon and sprinkle with chopped chives.
OMELET WITH SPINACH
Makes 4 servings
Typically a labored affair, making omelets for a group is now easy. Beaten eggs, poured onto
the griddle at once, cook up fluffy and soft.
12 large eggs (600 grams)
¼ cup (36 grams) crumbled feta, plus more for
serving
¼ cup (8 grams) finely chopped spinach, plus
more for serving
Kosher salt and freshly ground black pepper,
to taste
Unsalted butter, melted, for brushing the
griddle
VARIATION: EGG SANDWICHES FOR A CROWD
Omit feta and spinach. Cook 12 ounces (342 grams)
crumbled breakfast pork sausage on the griddle at
350°F (180°C), until no longer pink, about 6 minutes.
Reduce the griddle heat to 250°F (130°C). Sprinkle
2 cups (226 grams) grated sharp Cheddar cheese
over sausage. In a bowl, whisk eggs with salt and
pepper. Gently distribute about 4 tablespoons of
egg mixture around the grease drain to build a dam.
Slowly pour remaining egg mixture over cheese and
sausage, starting at the corner farthest away from the
drain; spread out with a rubber spatula. Cook until
eggs are completely set, about 12 minutes. Cut eggs
into 8 rectangles; fold each rectangle in half to make
a square. Serve each egg square between two slices
of toast or in a split biscuit.
PRO TIP
Add additional ingredients to these classic omelets
to make them even more satisfying. Onions,
peppers, or mushrooms can help to build flavors
and texture.
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