- So I'm gonna go ahead and add a little rice here
without getting it in the oil or starting a fire.
- I'm getting it all over the table, but it's all right.
It's gonna be amazing.
- Just try to keep everything under half a calorie or so.
(Quan laughs)
(upbeat music)
- Hello, my name is Tyree,
and I'm a bodybuilder here in Los Angeles,
and today, we're going to make an omelet.
- Hey, what's up, everybody?
My name is Quan Bailey.
I'm a personal trainer.
(bell dings)
If I was getting ready for like a bodybuilding show
like I am currently, I would eat a ton of chicken and rice,
so this is just a walk in the park, just a little smaller.
- I'm usually good in the kitchen.
I definitely have more ingredients than this.
- So I have pretty big hands.
So I feel like this tiny cook
is gonna pose quite a challenge for me.
- And it's supposed to plate it, too? (laughs)
Okay.
- I don't know how to use this.
- Uh-oh, it's almost the same size as the bowl.
- How am I gonna cook the rice?
I'm gonna have to boil some water, aren't I?
- We're going to actually use the fork to whip the egg.
You see that?
Oh, yeah.
I'm getting it all over the table, but it's all right.
It's gonna be amazing.
- All right, time to get this oven lit.
This is a little different than I'm used to.
There we go.
All right.
Put that on the burner.
It might be a little too much.
- We're gonna start cutting the tomato
with the butter knife.
- Now, we're gonna get this chicken going.
Get a little bit of olive oil.
I really mean a little bit.
Pretty simple.
That should be enough.
- It's not working as I thought it would.
Okay.
The knife is not as sharp as I thought it would be,
but we're getting through it.
- Sometimes when I'm cooking at home,
I like to put the rice in the water before it's boiled.
I'm gonna go ahead and add a little rice here
without getting it in the oil or starting a fire.
- All right,
so that's about as good as we're getting with the tomato.
I wouldn't say it's minced, but it's chopped a little bit.
- This would probably be the smallest cut of chicken
I've ever made in my life, so hopefully, this works.
All right, let's get this in here.
It's gonna be a little submerged, but it should work.
All right, we're getting going.
- Then I'm going to take the broccoli.
Break it into little pieces.
Mix it in with the tomato.
- I love this little piece of broccoli
that I have no idea what I'm gonna do with.
I'm probably just gonna eat it like that.
- My favorite vegetables are tomatoes, mushrooms, spinach.
I like asparagus.
- Bodybuilders are boring.
We just eat the same thing all the time.
- Next step, I'm gonna dump the vegetables in the egg,
just to mix the tomato and broccoli.
- We're still just waiting for this to heat up over here.
Let me just pull these burners over a little bit.
This is so interesting.
It's getting hot.
We're getting there.
- It looks like it's gonna be pretty good.
I gotta just stop spilling it all over the table,
but I'm gonna light my candles, so we can get this going.
There we go.
- It's starting to cook.
There we go.
I'll add a little more rice.
Wasn't smooth at all.
- Oh, that's too much oil.
(beep)
- I'm not sure what this does.
Is this a spoon?
Oh.
Well, that can...
That's what this is for.
It's starting to cook.
The rice is starting to get there.
- Gonna let that oil heat up.
Then we're gonna lightly season the egg.
- The funny thing about cooking with small utensils
is I feel like my hands are burning
from just trying to control everything all tight.
I can't just be all rough like I normally am.
- Ooh. Oh, oh, okay.
(beep)
Okay, wait, guys.
We almost got it.
Let me just, there we go.
Ooh.
There we go.
All right, my egg is cooking.
I missed the stove, kind of, but we're in there.
- I think it's starting to do something.
It might be edible soon, everyone.
We might be getting there.
- This is taking me back to my childhood
with my Easy-Bake Oven.
- I know y'all can see that color change now.
I mean, it looks pretty good.
Moment of truth. I'm gonna try it.
It's done.
- Here we go.
Look at this omelet.
Oh, crap. It broke.
It's okay.
If your omelet falls apart, just call it a scramble.
(Quan laughs)
All right, first omelet is ready.
It's well done.
You have all your vegetables in there.
Actually, it looks pretty good.
- [Quan] I hope you guys can all appreciate
these plating skills over here with these tiny utensils.
There we go.
And that's how you do tiny cooking right there.
- All right.
My omelet is ready, and it's time to taste.
It looks pretty good, actually.
It's got the good vegetables in there.
It's seasoned.
- You know what?
Let's just use all the things.
See if I can make this work.
I feel like a giant.
I'm just trying to use my little knife.
- I don't want anyone judging me off of this omelet,
specifically, but it's pretty good.
- I'm gonna give up on that now.
It tastes great.
I'm going to throw away all manners going forward
and we're gonna just...
Done.
- [Producer] How do you feel?
- I feel accomplished and hungry for some more actual food.
(upbeat music)