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)