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Typically when you think omelette you think frying pan but it can be done on the griddle top quite easily. We have seen some people use an omelette ring (similar to an egg ring except bigger) but you don’t really need any specialized equipment to make an omelette on a Blackstone Griddle.
- 2-3 Eggs
- 1/4 Cup Diced Onions
- 1 Cup Fresh Spinach
- 1/2 Cup Diced Tomatoes
- 1/4 Cup Shredded Cheddar Cheese
- 1/2 Avocado (sliced)
- 2 TBLS Sour Cream
- 1-2 tsp Louisiana Style Hot Sauce
- Turn your griddle on to medium heat and put a little oil or butter on it.
- Sauté your onions for a minute then add the fresh spinach. Cook the spinach until it’s slightly wilted. Make sure to season with a little salt and pepper.
- Set the spinach and onions aside. You can leave the far right burners of the griddle off to give you a warming zone on the griddle top. Just slide your spinach and onions over to the side of the griddle to keep them warm until yo need them.
- Add a little more oil or butter to the griddle and spread it around with a metal spatula.
- Start adding your beaten eggs slowly. Use a fork or your spatula to keep the eggs from running all over they griddle. When you’ve poured all of you eggs onto the griddle, use your spatula to shape the eggs into a round omelette. Season with a little salt and pepper.
- If you have a basting cover (a tin tray or metal cake pan would work) pour a couple teaspoons of water around the eggs and cover to steam the top of the omelette.
- If you don’t have a basting cover just flip your omelette and cook for an additional 30 seconds.
- Add to half of the omelette your spinach and onions, shredded cheese, and half of your diced tomatoes. Cover with the basting cover if you have one to melt the cheese faster.
- Fold your omelette in half and move it to a plate.
- Top with avocado, the rest of your diced tomatoes, sour cream, and hot sauce.