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This is the omelet I make on the weekends when the weather is good enough to fire up the griddle. This Blackstone Omelet is a diner-style omelet with crispy bacon and sharp cheddar. Unlike a stovetop omelet, the omelet ring removes the only part of omelet-making that intimidates most home cooks: the shape

A golden-brown omelet garnished with herbs is served on a white plate alongside three vine tomatoes. The plate rests on a wooden board with a red plaid napkin. A small bowl of chili flakes is nearby.

Let's be honest about this omelet on Blackstone up front: it's not a French omelet. Even at the very lowest temperature setting, that flat-top griddle is going to put a golden-brown bottom on your eggs.

This is an American diner-style omelet with a tender, just-set middle, a beautifully browned bottom. If you want the pale, custardy, French-style omelet, the Blackstone isn't your tool. If you want a hearty breakfast that you can cook outside, this is your method.

Why This Omelet on the Blackstone Works

The sprayed omelet ring locks the eggs into a perfect circle, and lifts off easier than your would expect.
The two-zone griddle setup means you cook everything on one surface without burning the eggs
Cooking on the bacon fat is the diner secret. It seasons the griddle and builds flavor.

A top view of raw bacon strips on a plate, a bowl of shredded cheddar cheese, five eggs in a blue bowl, a dish of salt and pepper, and a small dish of butter on a light countertop.

Ingredients Notes

Five eggs gives you a substantial diner-style omelet that feeds two — or one very hungry person. To scale down to a single 3-egg omelet, use a smaller omelet ring and reduce the butter to 1½ teaspoons; everything else stays the same.

Do you actually need a Blackstone omelet ring?

Short answer: not strictly, but it makes this easy in a way you don't fully appreciate until you've tried it.

The ring does two things.

It contains the eggs in a perfect round shape (no spreading across the griddle) and it gives you a defined edge that's much easier to fold than a free-form eggs. Without the ring, the eggs spread thin, cook unevenly, and tear when you go to fold them. If you’ve got your griddle on a patio that is sloped, an egg ring is an absolute must.

Step by Step

(see the recipe card below for full instructions)

A close-up of a blue ceramic bowl filled with a yellow, frothy liquid that appears to be beaten eggs, with bubbles visible on the surface. — Crack the eggs into a bowl, add the sea salt and pepper. **Preheat the griddle in two zones.**

Crispy bacon strips sizzling on a greasy, black stovetop griddle with bubbles of hot oil surrounding the meat. — Lay the strips of bacon on the medium-heat side and cook until crispy, turning occasionally . Move the cooked bacon to a paper-towel-lined plate and chop it into bite-size pieces.

A metal ring mold on a dark griddle with a melting pat of butter inside. Steam rises as the butter sizzles and begins to bubble around the edges. — Take a clean folded paper towel held in your tongs and use it to spread the rendered bacon fat across the cooler side of the griddle where you're about to cook the eggs. **Spray the ring, place it, then melt the butter inside.**

A metal pot filled with bubbling yellow-orange soup or curry with round dumplings or vegetables, sitting on a dark surface. Steam rises from the hot, freshly cooked dish. — Re-whisk the eggs to bring them back together, then pour them into the ring. Let the eggs cook **undisturbed** for about 1 minute, until they're bubbly across the top and slightly set around the edges.

A frying pan filled with a partially cooked omelet topped with a generous amount of shredded cheddar cheese, sitting on a dark stovetop. — **Add the bacon and cheese.** Give it another minute or so. When the outside is set and the top is no longer wet (but the inside still looks moist — that's right), it's time to fold.

A close-up of an egg omelette cooking on a dark skillet, topped with shredded cheddar cheese and bits of cooked bacon or sausage. — **Lift the ring and fold.** Using tongs or a heat-safe glove, lift the omelet ring straight up off the griddle. Slide a large spatula under one side of the omelet and fold it in half over the cheese and bacon.

Make it a Blackstone Breakfast

Blackstone hash browns or potatoes
French toast or pancakes
Sliced bread machine cheese bread toasted right on the griddle with butter
Beef breakfast sausage

A Few Things I've Learned

Whisk the eggs until they're frothy and uniform. Streaky eggs cook unevenly. Take 30 full seconds with the whisk. Make sure you season the eggs and let them sit while everything is heating. For the most tender eggs, salt 15 minutes before cooking.
Don't crank the heat. Even on the "low" side, a Blackstone griddle runs hot. T
Spray the inside of the ring every time. It's the difference between a perfect lift and a torn omelet.
Use a wide, thin spatula for the fold. A narrow one tears the omelet at the crease. Big-griddle spatulas are made for this.

A golden-brown omelette garnished with herbs and chili flakes sits on a white plate next to vine tomatoes. The plate rests on a red plaid napkin atop a wooden board, with a small bowl of chili flakes nearby.

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A golden-brown omelette garnished with chives and chili flakes is served on a white plate with a small bunch of cherry tomatoes. The plate sits on a red checkered napkin and a wooden board.

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Bacon and Cheese Omelet on the Blackstone

This is the omelet I make on the weekends when the weather is good enough to fire up the griddle. This Blackstone Omelet is a diner-style omelet with crispy bacon and sharp cheddar. Unlike a stovetop omelet, the omelet ring removes the only part of omelet-making that intimidates most home cooks: the shape.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 461kcal

Author: Wendy Polisi

Ingredients

5 large eggs
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 strips bacon
1 tablespoon butter
2 ounces grated cheddar cheese

Instructions

Whisk together the eggs, salt, and pepper in a bowl until frothy. Allow to sit at room temperature while your griddle preheats and the bacon cooks.
Heat one side of your griddle to medium heat, and one side to low.
When the griddle is preheated to medium, cook the bacon until crispy, turning occasionally.
Remove from the heat and chop.
Spray the inside of your omelet ring with oil to prevent sticking.
Place your omelet ring on the cooler side of the griddle and add the butter inside.
Re-whisk the eggs.
Cook for a minute, until bubbly and slightly set, and then add the bacon and cheese. When the outside is set, remove the ring and fold the omelette in half. Using a large spatula, transfer to a plate and serve immediately.

Notes

Spray the inside of the omelet ring (not just the griddle) — that's what lets the ring lift off clean.
Don't skip wiping the griddle with the rendered bacon fat.
Even on the low setting, the Blackstone will brown the bottom of the omelet. That's the point — this is American diner style, not French.
Swap the bacon for diced ham or crumbled sausage for an easy variation.

Nutrition

Filed Under:

Blackstone Griddle Recipes Breakfast Recipes Gluten Free Recipes