How to make an omelette on the griddle for beginners

[@RealPeterGunn]

In the Air Force, we had these wonderful Latino women run the 24/7 kitchen. They took pride in making omelettes that laid waste to every restaurant off base! Anything you wanted and done in moments. Many lonely nights were forgotten quickly when these talented ladies whipped up an everything omelette. Btw, an Italian omelette with dry salami, pepperoni, mushrooms sautéed with oregano and garlic, tomatoes, onions, and fontina cheese would be epic!

[@TheFlatTopKing]

That does sound great. Ill keep that in mind

[@damiangrouse4564]

Memories of “midnight chow”. Runny everything omelette! That ladle had to hold 3 eggs. In the 70’s we still had airmen doing the cooking. I was on BAS so I think I paid $1 maybe $2…

[@DTG_LOCKETT]

Best omelet I ever had was at Fort Leonard Wood during basic training in 1990. The lady cooking the omelets would say, "if you want a omelet step back out the way". Over half the people with trays would step back.

[@RealPeterGunn]

@@DTG_LOCKETT oh boy, I like that one!!! I honestly don't think these wizards of the griddle omelettes know how great of a meal they make? I grew up in a pretty poor family so an omelette was like prime rib to me. Those ladies would ask me if I wanted this or that and I would just stare at her like she was handing me gold coins. Thanks for your service brother!

[@DTG_LOCKETT]

@@RealPeterGunn I grew up poor too so the only omelets I'd ever seen were on TV. I thought it was something only rich people ate. Thanks for your service too

[@tillmanssmokehouse6652]

How about a 3 Egg Philly Steak n Cheese Omelette: 3 eggs Sauteed Onions, Pepper & Mushrooms Kosher Salt Corse Ground Black Pepper Garlic Powder Onion Powder A1 Sauce Dots all over what will be the inside of your omelette. This is 1 of my wife's favorite omelettes that I make for her. 😋😋

[@TheFlatTopKing]

I got one. Look up my Philly cheesesteak leftovers. I made an omelette that was just as u described.

[@terryduprie6313]

Awesome omelet - makes me miss my days on the USS Haze Gray & Underway. Go Navy. I bet you've only made several tens of thousands of those. I like the way you put a bit extra on top. Thanks for the video.

[@TheFlatTopKing]

That would be correct. Tens on thousands. Go Navy.

[@rodderbob]

Nice tutorial, especially the part about the temp being low enough to cook without browning the egg and ruining the omelette. Here's one version of Italianesque; use ricotta (drained) and prosciutto on the inside and topped with a drizzle of pesto (try parsley and almond instead of basil and pine nut) on top with a sprinkle of crispy prosciutto strips (you'll love the crunch). Might even convert Amy.

[@TheFlatTopKing]

Hell ya Bob. Thats what im talking about

[@2Wheels_NYC]

Nice! Maybe a Balsamic drizzle as well?

[@timpayne8004]

Decent cook here. Bought a Blackstone to cook mostly Asian foods for the missus. Got some egg massacre with a sticky top, but man... The folded omellete technique is blowing my mind! I've been making ghetto half folds for 15 years. Thanks!

[@koehlerjj]

Thank you so much for all your great content. As a newbie to the flat top world you have certainly opened my eyes to what's possible and some great tips along the way! Low heat is your friend! Shrimp, omelettes, smash burgers, etc. The list goes on. Thanks for all your efforts. Its appreciated! I have been working my way through all your great recipes and tips.

[@TheFlatTopKing]

Well thanks so much...really appreciate that...

[@chuckburrows2082]

Love to see your version of an Italian omelette, basil pesto everything... yes

[@lesleyfitzpatrick1711]

So you were a Navy cook!!! The cooks of the Armed Services do the most amazing work on land and see to see that our troops are well fed and ready. I have watched a number of youtube videos showing the cooks operating on ships and land to get the food out from WWII onward!

[@TheFlatTopKing]

Yeah me too...its erie similar...i get sucked in the rabbit holes for them no doubt

[@nathanchappell4977]

Shims under the wheels and you don’t have to remember which way it runs

[@smokeyvisionscraftsllc]

I just found you this evening while researching my first griddle purchase in the hopes I can lean to cook for myself. Thank you for your Service and your videos.

[@TheFlatTopKing]

You are so welcome! I have plenty of how to videos and reviews on each griddle

[@bradcampbell624]

Very nice vid. Love the idea of Italian, some nice cured meats and irregular cheeses. When broke, I used to make spaghetti omelets (crispy up some un-sauced cooked noodles, American cheese or velveeta, and 3-4 eggs).

[@TheFlatTopKing]

Explain that some more.

[@bradcampbell624]

Sure. Pre-cooked noodles on a griddle and sauteed in butter until getting slightly crisped up. Take half of the 3-4 beaten eggs and pour over to start. Add cheese a minute or 2 later, then pour the rest of the egg on top. Flip after a bit and cook until you get the egg color or consistency you like. Great with salsa if you have any, but great plain too.

[@TheFlatTopKing]

@@bradcampbell624 man am i out the game. So crispy spaghetti noodles with eggs over top. Flipped then topped with cheese. I have never…. But don’t sound half bad.

[@bradcampbell624]

Oh yeah. And when broke, is a belly warmer and filling for literally a buck or 2. And the kids love it, because it's different and has american "cheese". That, and they love the name "spaghetti" even if there is no sauce.

[@TheFlatTopKing]

@@bradcampbell624 great idea.

[@coldwarrior6572]

That was total bullcrap. His knees were not down and he scored a touchdown. Vols got screwed by the Zebras.

[@TheFlatTopKing]

Although I completely agree. I think it should have never come to that. I think it was Heupels worst play calling this year. Not one screen, tightend in the flat, with all the pressure they had on Hooker not one time a roll out etc.

[@billykidd6971]

You are Awesome!!! Reminds me of the omelets I used to get at Andersen AFB Guam at midnight. I am a USAF Veteran and was there from 4/80-10/81.These looks the same and amazing. This is the best omelet video I have ever watched. I never folded the ends first. Now I know how to make the perfect omelet. Thanks for sharing and explaining the video so great.

[@TheFlatTopKing]

Thanks Billy. Thanks for your service. Go Navy.

[@utubewatcher360]

You must be in Georgia !!! you have vinyl siding !! I hate Georgia and Vinyl Siding

[@TheFlatTopKing]

I live in East Tennessee and GO VOLS. Hit that like button and don’t forget to subscribe.

[@aaronogan7442]

AF vet here. That omelette is just as I so fondly remember eating at so many midnight chow sessions with such great friends. Love seeing your experience come through. 3k people lined up, your explanation of the browning butter. Such a subtle, yet amazing experience you're sharing with your audience. Great work, please keep sharing!

[@TheFlatTopKing]

hey thanks for your Service Brother...I did my A school in Lackland...

[@markMcpherson-d1y]

Thank you for your service sir

[@JohnSmith-uv4ox]

I love all you AF Vets , talkin about classy chow halls. Much love brothers, I was in the Infantry, Army. Funny chow hall story, first time I ever ate lobster was in Afghanistan! ha! Yeah, at the DFAC on Camp Phoenix in Kabul. I mean, it was KBR, so, it is what it is....But hey, it was about the best food you could get for a few thousand miles. Anyway, much love AF brothers, maybe I flew in your planes. I flew in a ton of C-17's and C-130's. Great times in the GWOT! Damn, anyway, stay salty brothers, enjoy your chow.

[@poetlorryit]

Edumacate me please... is that a Texan accent/southern accent, ahh luuuve eeyt! its the purfaact chef ayxcent!!

[@TheFlatTopKing]

Southern....Born in Ga and raised in Tn

[@rogeraylstock3641]

Nice omelettes. I know you gave us the butter bubbling tip for heat check but what temp is best for this?

[@TheFlatTopKing]

I like the temps around 300 to 325 ish

[@kellyfox8812]

Add salt an pepper to the egg mix before flat top

[@TheFlatTopKing]

TY

[@doylemccoy8911]

Soooo good. I will do that this weekend. Thanks

[@richpoulson2281]

Thanks for the easy instructions on how to fold over an omelet the easiest. I just did it on my Blackstone and it was the best omelet we've made.

[@TheFlatTopKing]

Hey thats so cool...thanks Rich...it really holds all the ingredients in...easy to do and makes for a killer presentation

[@AaronBrooks7]

thanks for the vid, whats the ideal temp on the grill for the perfect omelette?

[@TheFlatTopKing]

high 200's low low 300's but honestly you only get one shot at that temp because most griddles heat up past that even on low and fast

[@smokum0]

Bag cheese in my opinion is the big no, too waxy . And you used store bought eggs.

[@TheFlatTopKing]

Yep, dont have live chickens running around in the city. We did in Wyoming though.

[@cedaroakfarm8596]

perfect, this is Saturday Morning breakfast this week. Still learning true temp control, this is so helpful

[@TheFlatTopKing]

You got this!

[@jaybooth4815]

Awesome video and great tips Neal! I’m thinking about a pizza omelette, cheese, pepperoni, mushrooms, peppers, onions with some pizza sauce on top….yummy! Hope y’all had a wonderful Christmas! Wishing you and your family a blessed New Years! Cheers y’all!

[@TheFlatTopKing]

Sounds great! That was more of my thinking. I have had so many comments that I might have to make 2 videos.

[@jaybooth4815]

Nothing wrong with that! Happy New Year's to you and your family!

[@joev1848]

Neal hope you and your family had a great Christmas.. i love breakfast vids lol . Thanks for a great helpful vid !

[@TheFlatTopKing]

We did. My girls are absolutely spoiled rotten. I need to do better. Hope you had a great Christmas as well.

[@joev1848]

Thanks Neal ! We did also.. I know all about spoiling the kids.. you definitely make cooking them omelettes look easy.. lol

[@tillmanssmokehouse6652]

Oh and any leftover steak from another meal. I have even used left over beef roast. You have two dice the steak or roast beef pieces up into small squares

[@TheFlatTopKing]

Heck yea. We usually make a steak, potato and veggie skillet topped with cheese and over med eggs.

[@JeremyPeeples]

Coming off a bad flu and I haven't had much desire to eat this past week, but seeing all the good eating here has made me want good food again

[@TheFlatTopKing]

Hey thats a good thing...hope the recovery is a speedy one...

[@Honey-Sanchez]

Keep the Italian ingredients traditional. Prosciutto dries out and becomes too chewy. Salami? Um..NO. They don't belong in the omelet. Use good cheese. Kraft doesn't cut it. Boar's Head Garlic & Herb Chevre Goat Cheese, Chanterelle mushrooms, and shallots. Keep it simple. Don't forget to season.

[@xK1NG-JMWx]

Finally someone who actually knows how to make a omlette the right way. Explained it perfect, I've been a breakfast cook for 7 years and everyone's omlettes look ugly af. Yours look just like mine lol on point! Nice to see some other skill out there.

[@TheFlatTopKing]

Welcome to the omelette club....funny some guy blasted me on how in 40 years this has to be the worst omelette he has ever seen...i needed to flip because the eggs are raw....and that NO one ever fold that way..i just made it up...hahahahaha cant make this up

[@xK1NG-JMWx]

@@TheFlatTopKing Lol yeah that guy does not know, at that time the egg will be all dried up. He's probably one of those guys that just flip it half a circle. Your omelette are perfect like mine and you fold yours like mine, and with the spatulas you can make gentle creases in omelette as it makes it easier to roll/fold.

[@HappyArchaeology-mm4ng]

Well, try an omelet ring. Perfect every time. 4 eggs. Ex Bob Evans cook. Never brown. Breakfast isn't hard.

[@314rhat]

Interesting technique! Looking forward to giving it a try!

[@billgriffis5069]

A common MilCook method I didn't see you use was to first load a cup/small bowl with all fillings the person wants; That way there is no delay grabbing items when the egg is ready. Brings back old memories from long ago!

[@TheFlatTopKing]

Absolutely thats kinda how we did it in the navy....good point..ty

[@dawnquinn7964]

Thank you for your service to our Country! And, thanks for your videos. I am NOT a griddle expert, so am glad you keep things simple for me. Gotta “dumb it down” for me for sure. 😊

[@TheFlatTopKing]

hahhah FIrst thanks for the kind words...Im sure you got this....you get better with time

[@perrycotton3001]

What temp should your griddle be for an omelette? Surface temp?

[@TheFlatTopKing]

low 300s high 200s. Remember to cook that low it happens fast. Definitely have all ingredients ready to go. I don't like brown eggs so i am kinda anal about it.

[@victorbenner539]

Italian omelet. First some Italian sausage, next some diced tomatoes, basil, some ricotta and Parmigiano Reggiano and of course some garlic. Don't forget some Italian herb mix. Serv with a nice crusty bread, thinly scliced and toasted with great tasting olive oil drizzled on it. She doesn't want it Italian? Is she not feeling well? 😁😆😅🤣😂 Everyone have a great day 🌤 👍😋

[@TheFlatTopKing]

Thanks for the input. I actually have made it and posted it. Extremely close to your idea. Check it out. How to make an Italian omelette

[@victorbenner539]

@@TheFlatTopKing cool,I'll check it out.

[@victorbenner539]

So I checked it out. Yes was very similar. I left a additional suggestion on that video for you. Again, have a great day 🌤.

[@stargatefever]

I don't think it's on the menu anymore but I once had at IHOP something like an omelette inside of a crepe and it had grilled chicken steak and peppers and onions and then they covered it with a white cheese sauce that was very buttery and very light and thin. I loved it so much but I hardly ever go to IHOP I got to learn how to make that

[@TheFlatTopKing]

Interesting. Sounds great. Country fried steak omelette topped with gravy?

[@charlesrose7212]

Great demo. Thanks! 😀

[@solarguy1324]

I noticed that you cracked the eggs flat on your cutting board instead of on the bowl-a small yet important detail, but NICELY DONE! You DO know your culinary skills :) I'll wait for your update to your viewers on why this is so important! I am impressed (I do have to admit that I recently learned this from watching Jacques Pepin's cooking show on Create Public Television!) and I have now started following your vids to learn the fine art of Blackstone Grilling. Also, a compliment to your wife for the nice work in the video department-she shows what we want and what we need to see, clear, steady, and without the camera appearing as though the videographer is having an epileptic siezure (alot of that on KZbin!) Thx!

[@TheFlatTopKing]

really nice to make those comments...much appreciated

[@charlesshepard807]

one of my favorite omelets from a restaurant many many years ago called a Pizza omelet. Sausage, unions, mushrooms green peppers, mozz cheese and on top I meaty marinara sauce.

[@TheFlatTopKing]

Sounds great!

[@scottboyne8305]

Excellent job. I love watching these videos. You just gave me another thing to make on my blackstone. Thank you both

[@TheFlatTopKing]

Absolutely

[@bradwallce4582]

Yes on the Italian omelette… Here’s what I do. We have a meat lovers pizza the night before, I take the leftovers from the fridge and scrape off from the crust all the marinara, meat and cheese and make my omelette from that. Outstanding! Highly recommend it…

[@TheFlatTopKing]

awsome idea. Looks like ill try two versions. Stay tuned

[@Fumingzeus]

Got bored, too much talk sorry

[@jedidias7091]

He always talks too much

[@jfrphoto01]

Nice video! Only one thing, I would have started with a basic omelet, not a filled, for the beginners out there. Let them master the basics before going on to the harder to fold filled omelets. Start with a basic half fold and then move on to a trifold before trying the filled omelets. In my forty years in the trade, I have never seen a breakfast chef/line cook do more than a trifold omelet and you leave the ends open not folded.

[@TheFlatTopKing]

TO each their own I probably have made 100,000 in 9 months and that how we did it. Heck isnt that how the saying goes, two ways to skin a cat.

[@geedubbya4432]

I have watched every egg video on YT....this is the best.

[@johnmcleanjr.1468]

Neal I got a question for ya. Do you ever mix a little milk in your eggs before you cook them?

[@TheFlatTopKing]

Nope. I had before and had added both cottage cheese or sour cream. I couldn't tell that much of a difference

[@johnmcleanjr.1468]

Thanks Neal, I fixed my first milk less Omelet this morning and it was great. I couldn't tell much of a difference either. Thanks for the help!

[@TheFlatTopKing]

@@johnmcleanjr.1468 Yes Sir. Try sour cream. Maybe adds some tang. .

[@Swoop180]

So I finally found something the Navy is good at and why there's so many fat body's!🤣😅😉 Seriously though, thanks for the tip on the flatop! B.T.W. Thanks for your service!

[@TheFlatTopKing]

Go Navy. The ole saying, We may not be the elite of the fleet, but without us the fleet wont eat.

[@thelog86]

In the skillet is hard for me because of just what you said. The omlet is bigger than the spatchula when using a skillet

[@StarrGod696]

Lol

[@dredding100]

Show us your skills on a regular kitchen cooking pan. Your big skillets are much easier.

[@frankmarullo228]

Neil,, that was , in my opinion one of your better video's you made those omelettes like a PRO ! Great job my friend. Years back when I was able to hike a lot better, my friends and myself went hikeing in the mountains in montana for 3 days we did a lot of fishing at about 5 am. Every day. Cought lots of trout we cooked them first then deboned them and added them to our omelettes , I thought it would be terrable but it was delicious ! Thank you for the memories Neil this video was great . FRANK from montana...

[@TheFlatTopKing]

Every time you comment its like a short story and i look forward to them. Its like extra from the book you sent me. I trout fish as well. Might make a video with them.

[@frankmarullo228]

@@TheFlatTopKing Good afternoon Neil , I hope you mean what you said to me , if you look at the first fish recipe in the book I sent you the story. ( short version ) of the egg and fish is there . hope you don't say o no he sent another comment ! LoL I love watching your video's they are good , can't go out when I watched you video it was 12 degrees below zero here in montana. Well take care .for now. Frank from montana.. PS being as old as I am 67 I have done a lot of stuff, that explains all the stories......

[@ScottysBackYardBBQ]

doesnt like brown eggs ,, cooks eggs tell brown lol. niceley done. trying that today.. great job

[@TheFlatTopKing]

That heat creeps up fast even on low. Be carfull.

[@MisterMagnificent]

Bro got the Shaqellie O’Neil of spatulas 😂😂

[@andreweliason4658]

Nice job! Looks good!

[@mmr0221]

Gonna make my first omelette this weekend, gonna use your video as a guide!

[@TheFlatTopKing]

Awesome....keep temps low around 300 and add butter you will be good

[@heidijohnson2844]

Italian omelet would be similar to the left over spaghetti omelet my husband ate as a kid.

[@comicsbythebay]

you had me at "look at that mammer jammer!" great video, thanks!

[@TheFlatTopKing]

Glad you enjoyed it

[@ottofarago2690]

OMG! That 3 egg omlett .... ! Looks like a million Bucks all in one pile! Started salivating just by looking at it. Really good tips. Thank you. Just got ourselves a 36" Blackstone griddle. Unfortunately, or predictably ,the first breakfast turned into a fiasco. So "back to school"!

[@horselover1124]

No Italian omelet for breakfast, but maybe for dinner.

[@ottofarago2690]

On navy cooking. I just can't possibly wrap my mind around how submarine cooks can pull off all that what they do. I have a small kitchen but even then it must be at least 10-15 times bigger than the galley what they work in. I have to cook for four, while they cook for the whole crew. It's just extraordinary, amazing skills.

[@TheFlatTopKing]

True...

[@c2089me]

Steak and egg, with hash browns, peppers ect....

[@kevinfeder157]

So…basically the key is having a huge cooking surface to let the eggs stretch out

[@TheFlatTopKing]

Thats one way. If the surface area is smaller there are other options.

[@williamspangler9690]

My " Italian Omelette:" Fill it with leftover pizza! Scrape the topping off before the pizza is completely cold, put it in a bowl in the frig for later, Or, just chop it up into small pieces, crust included, store in the frig. Heat it up (I used to nuke it but now I'll flat top it! Makes awesome omelette filling!

[@edmundgonzalez8731]

It's food so I say put in what you like! An Italian omelette, why not? After all your prosciutto, mortadella, and most salami are a form of cured pork just like ham. For mine, I'll take my favorite salsa and drain off as much of the liquid as I can and sprinkle down the middle. It's got most of your veggies all in one place, hard to beat. I was Army but can confirm on a cold Korean morning, if you can get the Spoons (I say that with the utmost respect!) to make an omelette, nothing like it. Oh, and speaking of cold days, a grilled ham and cheese on sourdough, oh man, got to get me a griddle for outside!

[@TheFlatTopKing]

Thanks for your service… spot on

[@fireplugrm]

U. S. Army cooks at Ft. Knox made me many a great breakfast. SOS and a ham, cheese, mushroom omelet…GOOD TO GO! Thanks for your service and for your starter lesson. Subscribed.

[@LurchMD]

nah - need a little crisp on those omelets. Let them go longer to get them browned up or more!

[@BizAndProductReviews]

I was wondering if you own a Lodge cast iron reversible grill/griddle? I just bought one so that I would have a large flat surface to do omlettes, but it seems a lot more difficult than I thought it would be to do omelettes. I also think that it wouldn't work to use metal spatulas on cast iron either. Would you have a suggestion for a different spatula? Thanks for your video. I did learn a lot more about cooking technique than I knew before watching it. My dad was a cook in the Navy, so I was glad to hear that you also cooked in the armed forces.

[@TheFlatTopKing]

I do have a lodge cast iron griddle video and as you said it just did not help with things. I would not be scared to use metal I have tons of videos about that..look up what griddle spatula to use and why and this will work perfectly for your situation..

[@POPPYTHERED]

Bloody love omelettes 😛

[@TheFlatTopKing]

Yes Sir....

[@TWATSON215]

Bruschetta omelette with Italian hot sausage or any other style Italian meat with mozzarella or sharp provolone

[@TWATSON215]

And maybe sautéed spinach ooo you got my mind going great idea

[@TheFlatTopKing]

@@TWATSON215 heck yeah. Mine too

[@jamun1605]

This video was great man I really enjoyed it “if your brand new to the flat top community” 😂😂😂😂😂😂 that statement killed me 😂😂😂😂

[@terrrywilliams3617]

I don’t have a flat top grill but I do have a flat electric grill. Are the basics the same with this device and what temp do you recommend for omelets. I’ve always use a fry pan for omelets without very good luck.

[@TheFlatTopKing]

For temps yes...300 ish will be fine..Seasoning.care, and maintenance of course would be drastically different

[@randyr6610]

Dam it I’m hungry now!!! Thanks for sharing I got to practice doing omelets , I got some expired eggs in the fridge may it would be good practice for me.

[@TheFlatTopKing]

Absolutely......keep temps around 300 to 325 ish...and when pouring just imagine how big your spatula is and dont let it run in a crazy pattern...

[@lightgiver7311]

Shredded cheese has a medicine in it used for eye infections.

[@trennismyers2833]

Do like that and it will taste great everytime.

[@TheFlatTopKing]

Thanks Trennis.

[@CrystalElizabeth-w5f]

But that was supposed to be her omlet tik ear wrf??

[@richardfiedler2201]

You have not lived until you tried the world famous. PIZZA OMELETTE !!!! Yes I said Pizza lol

[@TheFlatTopKing]

Someone recommended Sam the Cooking guy and he has made one. If i have not lived tell me the goods and bads. I want to hit a home run with it. Maybe 2 versions. Ricotta basil toasted pine nuts and crispy prosciutto. Italian sausage salami pepperoni sun dried tomatoes mozzarella onions mushrooms bell pepper What ya think

[@harrycohen3047]

Tomatos are best added fresh and cold diced on top of the omelet.

[@justchillin6599]

great vid thanks! what temp?

[@TheFlatTopKing]

I like the 300 range. It gives you time to add the ingredients without burning the bottom

[@justchillin6599]

@@TheFlatTopKing THANKS KING!

[@AimingWanderously]

You prefer not to rely on your infrared, but you did get a temp w/ it in the beginning- do you remember what that temp is, roughly, where your butter melts & bubbles but doesn't brown, aka the perfect omelette temp?

[@TheFlatTopKing]

i would say the best temps for eggs are around 300 degrees

[@tonyb930]

The spatulas in your hands don't match the link you provided. The link only has 4in of flat spatula and the rest is handle. It is also thicker. The ones you have look to be around 6-8in long.

[@TheFlatTopKing]

We have had this problem the last month or so. Instead of saying out of stock they are redirecting the links. They come and go in and out of stock quickly. Sorry buddy not me.

[@daddy9347]

Good tips, but you need to use a whisk. Thoroughly whisk eggs to incorporate more air. Makes a fluffier omelet.

[@robertd9850]

Too much fat and cholestersol in three eggs. I use one or two and add enough egg whites to make the same volume as 3 eggs. Also can add powdered garlic and onion and maybe some red pepper flakes to the mixture before cooking and skip the salt altogether.

[@TheFlatTopKing]

Or make a three egg omelette and only eat half...

[@wyrwolff]

Italian omelette? My Uncle and Step-Dad once made spaghetti omelettes ;) I was way too young for that. I probably had either scrambled or fried, cracked, and hard egss.

[@TheFlatTopKing]

haven't heard of that one...interesting. I did make it after this video and turned out amazing...

[@wyrwolff]

@@TheFlatTopKing That would've been early to mid 70's. Let's just say the "hippie" hadn't fully left them yet at leave it at that ;)

[@valdo382]

Damn squid . Naw that’s badass brother . I just started using my E series black stone 17 inch.

[@TheFlatTopKing]

Yes sir....

[@kylemathis3811]

Ever seen ordinary sausage? Dude does anything with sausages. You can do Italian, cheese burger, sushi, any kind you want

[@J425LIVE]

this man is such a good cook.

[@rudyvigil6928]

I'm lactose intolerant and for eggs I replace my cheese with pepperoni. Your Italian idea is pretty much my norm.

[@TheFlatTopKing]

Awesome,,,thanks for sharing

[@sandrad8291]

I bet the wife would like Crème Fraîche on her eggs. Chef Ramsey uses it on scramble eggs.

[@TheFlatTopKing]

yeah no doubt...Different i know but we also use cottage cheese sometimes.

[@Timinator2K10]

Omelet Toppings! Top with a delicious fresh salsa...or catsup...or A1 sauce!

[@DrJohn493]

Always heard my grandmother say "don't burn the butter," and she was insistent on that one thing for good cooking. This is what's on the menu for Sunday morning breakfast...or maybe pancakes and Alabama Conecuh sausage. Or maybe use the Conecuh sausage in the omellete. Decisions, decisions!

[@TheFlatTopKing]

Thanks for sharing

[@michellejohnston7333]

Thanks so much for the great tips! Just re-created Californian Omelets for the fam:)

[@SpaceDad42]

Try sour cream on top. It is awesome!

[@skajun]

Smoked Boudin and pepper jack cheese omelette/ breakfast burrito

[@TheFlatTopKing]

Heck yea...honestly I have never had Boudin but would absolutely love it im sure...love the idea

[@CheezeheadChris]

I have an omelet idea for ya. How about with kipper snacks or sardines?!?!😉👍😎😯👀 I like ,what it's referred to in my neck of the woods is a country omelet. An omelet stuffed with sausage, ham,mushrooms and cheese, a good sausage gravy over the top. A tip I learned recently and has worked good for me, is adding 1 tablespoon of water per egg into the eggs. It helps steams the eggs,preventing sticking and browning.

[@TheFlatTopKing]

Great tip. Ill try that.

[@L8nightride1]

make a lasagna omelet. Egg base, 1 strip noodle, pepperoni, ricotta, tomato, basil, oregano, noodle top, then wrap it up in the egg as normal

[@TheFlatTopKing]

Well we kinda did....close to your idea..look up how to make an italian omelette

[@Brian-mp2mv]

3 eggs, bacon crumbles, hash browns, yellow american cheese, sour cream at my house... top with Green Salsa Verde, bacon crumbles, and shredded cheese. Hormel Bacon Crumbles in the pouch from the grocery store are perfect for omelets!

[@TheFlatTopKing]

sounds legit to me...

[@AlphadogFJB]

Hey boss first time on the channel garlic go's with Italian anything but garlic and eggs don't mix

[@TheFlatTopKing]

thanks for commenting...well the video has already posted and check it out..absolutely fantastic it was

[@jmtuts]

Seriously, you didn't mention temperature even though you referenced a thermometer?

[@TheFlatTopKing]

Because ultimately temps dont matter...I try to use other ideas to gauge the temp...avg temp should be 300 to 325...NO one looks at temps in the house...in a restaurant..its all about feel...and other tell tell signs...

[@TheFoodExperience]

An Italian omelette does sound mighty bomb! Haven't tried that before but definitely sounds worthwhile.

[@TheFlatTopKing]

Well keep watching..its coming up in the videos..hahahaha

[@jbarres80]

a good Giambotta eggs sausage potatoes Italian greens peppers topped with mozzarella cheese 🤙🏼

[@TheFlatTopKing]

anything with the g word sounds good to me..i actually made one right after because so many comments....check it out...italian omelette for beginners

[@flyer7773]

I made my very first omelette yesterday on my griddle, I use 4 eggs, it was huge!!! 😂😂😂

[@TheFlatTopKing]

That is awesome! hahahaha yeah thats a big one...but sometimes its easier to roll and flip....we just have leftovers...

[@stankygeorge]

Italian amulets where I live are generally called: The Godfather, and they are delicioso.

[@TheFlatTopKing]

Absolutely