Fourteen-Egg Yolk Plate Omelet

for one, is held together firmly but still soft enough for texture.  You don’t need to flip the omelet or turn it or shift it since the yolks just bake in the skillet on the top of the stove as though they’ve been set and baked in the oven.  This won’t fall apart.  It obtains form from the very beginning.

If you make an angel food cake from scratch, you can use up the yolks this way, being that only egg whites are wanted for an angel food cake.

Another good thing about this, a neat idea, is that you can use up your end pieces from your loaf bread that you might normally pitch into the trash.  Prevent waste.  Toast the ends left over from a breadloaf, tear them into bite-size pieces, and scatter them over the top of the omelet just as it begins to set.  Do not overcook.  This will fill you up, like breakfast for supper.Make sure that your yolks are whisked well, adding 1 to 2 tablespoons of whole milk, depending whether or not the yolks have been previously chilled.  If chilled for long hours, the yolks will be thicker, so an extra tablespoon of milk will be needed.  Stir grated Parmesan into whisked yolks.  In just enough hot olive oil, in a large “non-stick” skillet, caramelize chopped onion and red pepper.  Turn down the heat to a medium flame.  Salt and pepper contents of skillet, then pour the whisked egg yolks evenly over vegetables.  Make sure it fills the skillet nicely, in a circle.  Go along the edges with a silicone spatula when it takes shape, to keep the edges loose.  Add the toasted bread pieces while they can adhere, when the top of the omelet is barely moist but wet enough for them to stick to the omelet face.Slide it out of the skillet and onto a plate.  Sprinkle your favorite hot sauce over all.

— Susan Nuyt, Skirt in the Kitchen

https://www.facebook.com/skirtinthekitchen.myfathersfoods

“Waste not, want not.”