I love thin, multi-layer omelets and am lucky enough to have a lefse griddle so my omelet can spread the full 16 inches, filling the griddle top. It also lets me turn the temp down to the nice low 250° F so that it cooks nice and slowly without drying out too much. That’s a big omelet to make with just two eggs and to hold together while folded over six times, but the secret is in the batter.
I sliced half a ripe pear on the mandoline, giving me thin, uniform slices. I crumbled an ounce of chevre into small bits in preparation.
I use 2 eggs, 1 cup of milk and 4 TBSP of flour with some salt and pepper and blend it so that increases in volume by about 1/4th. I spread a little butter on the hot griddle and then pour the batter in the center. Using the griddle handles, I swirl the batter around so that it spreads evenly to all the edges. Then I wait while it cooks. Be patient and watch how the steam rises from the omelet. When the steam starts to decrease you can see that the batter is cooked, but it will still be moist. If you like a drier omelet, you can let it cook until little pockets pop up all over the upper side of the omelet, but I like it a bit moister.
Now comes the tricky part. Slide your spatula (of lefse turner, if you have one) under one side of the omelet and fold it over toward the center. Then do the same on the opposite side. Then take a quarter-turn and fold in from each side again. You now have about an 8 inch by 8 inch square. Spread some chevre along one of the sides and fold it over by a third and then spread the sliced pears and fold it over again, giving you your final omelet. I normally don’t cut it in half, but I did so you can see the chevre and pear inside of it.
The pears and chevre should still be a bit cold so that they contrast with the heat of the omelet. These is a sweet, dessert-like breakfast and the fruit and cheese blend beautifully with the omelet adding a flavor foundation to highlight them.
I decided to add the nutrition info after scaring someone.