Mom's Heavy Omelet
Serves 1 or 2
According to my mother, this is the way her family made eggs for breakfast. I know she always did. I recently discovered that the Germans make a similar egg dish that is cut into ribbons and used in soups, so that might be where the recipe originated. To best describe the dish, it is a cross between an omelet and a crepe. It is very good and a nice change of pace from the fluffy omelet, as the flour adds substance and flavor. Believe it or not, the finished product is topped with ketchup (that was Mom's favorite) or apple butter. However, maple syrup is equally good for a sweeter dish. I think one egg per person is substantial, but some people could eat two. Of course, this can be made in any amount needed. For a special breakfast or dessert treat, see the recipe for Strawberries and Sour Cream Omelet in the similar and related recipes links, which utilizes the heavy omelet.
- 2 large or extra large eggs
- 1/4 cup water
- Salt and pepper to taste
- 3 to 4 tablespoons all-purpose flour, depending on desired texture
- Butter, preferably unsalted
- Ketchup or apple butter (optional toppings)
In a small bowl, mix together the eggs, water, salt and pepper. Add the flour and mix very well with a whisk. Heat a 10-inch skillet over medium heat. Add just enough butter to coat the bottom. When the butter starts to sizzle, pour in the egg mixture. As the eggs start to set on bottom, use a spatula to gently push the sides to the center to allow the uncooked eggs to get to the bottom. Do not break apart. Cook until the bottom is lightly browned and top is almost set. Flip the omelet. Continue to cook until done and the bottom is lightly browned. To serve, top with ketchup, apple butter or maple syrup.