When most people think of omelets, they think of the pervasive French variety (of which I am a HUGE fan) ... a pan-full of eggs, cooked to just under-done and then folded onto a plate. Add filler ingredients if you wish.
But I recently discovered a version that predates the French omelet - and from what I understand is the first discovered version of an omelet. A Turkish variety that's similar to a pancake.
Well it's not really an omelet, but it's thought that the Turkish people were making these eggs dishes well before anyone else. A hybrid of what we would think of as a French omelet, an Italian frittata (omelet baked in the oven), and a pancake (is that a tri-brid?), "kaygana" are egg dishes cooked on top of the stove and laced with minimal ingredients.
Kaygana are traditionally filled with simple flavors - feta cheese, sun-dried tomatoes, honey.
In MY case, I chose leftover steak and broccoli. :)
Of course, as with nearly every egg dish, I started by bringing the eggs up to room temperature and beating them until smooth. Added a dash of pepper.
Over medium low heat (these are not scrambled eggs, OK?) I sauteed the eggs, stirring frequently until about 50% of their volume was cooked (see below). At this point, I began lifting the sides of the omelet and letting the uncooked portion flow to the sides and bottom of the pan. This helped to quicken the "set" of the eggs and to strengthen the bottom of the omelet so it can hold the weight of filler ingredients.
I added leftover flat iron steak and broccoli and a scant bit of cheese and turned the heat down to low to let the eggs finish setting. Basically a frittata cooked on top of the stove, my Turkish-influenced omelet was pretty - and really tasty!
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