I had a small mishap with my stove top last week. You see, I was doing seven things at once (per usual) and was negligent to the fact that if you put a plastic strainer on a still-warm, ceramic-top stove, that it will indeed melt to it. Once I noticed what I had done, the strainer was completely cooled and very strongly adhered to my stove top. I grabbed a spatula and tried to scrape it off, but alas my stop top shattered by pulling too hard. Though there were surely better ways to go about this, it was a spur of the moment accident, and it was terrible. However, something good did come out of this kitchen disaster: I’ve learned to be creative with my grill.
As a Saturday morning ritual, I make Stephen an omelette stuffed with bacon. I was at a loss of how to do this since I was stove-less. So I figured to test out the grill and see how it worked. To my surprise, it was insanely easy to learn how to make an omelette on the grill.
And not only is it easy to cook an omelette on the grill, it also adds the delicious smokey flavor of a BBQ to your eggs. I don’t know about you, but I love a good, smoky grill flavor. If you opt for bacon, the bacon will also have that delicious barbeque flavor.
I may actually never go back to cooking my omelettes on the stove after discovering this method. For real.
All right, let’s get to cooking! First, you’ll need to turn your grill on to medium heat and let it warm up for about three minutes. You want to be able to hold your hand over the grill for three seconds–if it’s unbearable to do so, then you need to turn your flames down. If you can hold your hand over the grill for longer than three seconds, then you need to turn your flames up. Once you get that sweet spot, then it’s ready to add the bacon!
Cook your bacon until it’s nice and crispy, but not overdone–about 3-4 minutes each side. Once it’s crispiness fits your liking, then remove it from the grill and set aside on a paper towel to soak of the excess fats and oils.
Now it’s time for the omelette! First, you’ll need a 9″ metal pie plate, tin foil to cover the bottom of the pie plate (to prevent grill marks on your pie dish), and nonstick cooking spray.
Cover the bottom of your plate in tin foil and spray inside of the dish with the cooking spray (make sure to really cover it!) In a separate bowl, whisk together two eggs, 1 tablespoons milk, 1/2 cup shredded cheese (I used mozzarella, but any shredded cheese you prefer would work), and salt and pepper to taste.
Once combined, pour into the pie dish and put dish on the grill–close grill lid and let cook for about 3-4 minutes.
When the eggs start to lift off the pan and take a solid form, crumble up your bacon and add to one side of the omelette.
And you can see that spraying the plate with nonstick cooking spray is crucial–I was running out of spray and only coated it a bit, and it left some of my eggs behind on the plate. This will be avoided with enough nonstick spray though.
- 2 eggs
- 1 tablespoon milk
- ½ cup shredded cheese (whichever type you prefer)
- 1 slice bacon (additional pieces are optional for a side dish)
- Salt and pepper to taste
- Heat up grill to medium heat
- Add bacon to grill and cook until crispy, about 3-4 each side
- Remove bacon and place on paper towel
- Grab a 9" pie plate and cover the bottom with tin foil
- Coat the inside of the plate with nonstick cooking spray
- In a separate bowl, whisk together eggs, milk, cheese and salt and pepper
- Add mixture to pie plate and place on grill
- Close lid and cook 3-4 minutes
- When the middle of the omelette begins to lift and the eggs start taking a solid form, crumble one piece of bacon and add to half of the omelette
- Lift the bacon-less side of the omelette with a spatula and fold over the side you just added the bacon to
- Close lid and let cook for 2 minutes
- Flip entire omelette over and let cook until the eggs are no longer runny (about 2-3 minutes)
- Remove from grill and serve warm
- Dig in!