HOW do you make an omelette???

Question

I'm ashamed.. My career major was culinary and I can't even make an omelette... Someone help???

Answer 1

Here are some recipes for omelet:

INGREDIENTS:
Nonstick olive oil cooking spray
1 (8 ounce) carton refrigerated or frozen egg product, thawed
1 tablespoon chopped fresh chives, Italian parsley or chervil
Dash kosher salt
Dash cayenne pepper
1/4 cup cup shredded, reduced-fat sharp Cheddar cheese
1 cup spinach leaves
Fresh fruit (optional)
2/3 cup finely chopped red sweet pepper
2 tablespoons finely chopped onion
1 tablespoon cider vinegar
1/4 teaspoon black pepper

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DIRECTIONS:
In a bowl combine sweet pepper, onion, vinegar, and black pepper. Set aside.
Use an 8-inch nonstick skillet with flared sides or a crepe pan. Spray cold skillet with cooking spray. Heat skillet over medium heat.
In a bowl beat together egg product or eggs, chives, salt, and cayenne pepper with an electric mixer on medium speed or a rotary beater until frothy.
Pour mixture into prepared skillet. Cook, uncovered, over medium heat without stirring for 4 to 5 minutes or until eggs begin to set. As eggs set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, sprinkle with cheese. Top with 3/4 cup spinach and 2 tablespoons red pepper mixture. Fold one side of omelet partially over filling. Top with remaining 1/4 cup spinach and 1 tablespoon red pepper mixture. Reserve remaining red pepper mixture for another use. Transfer omelet to a plate. Serve with fresh fruit, if desired.

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INGREDIENTS:
1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
1/2 teaspoon salt, divided
Black pepper, to taste
1/2 cup crumbled feta cheese (can use reduced-fat)
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

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DIRECTIONS:
Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
Cut the omelet into 4 wedges and serve immediately.

Answer 2

Take a couple eggs, some diced ham, a skillet, a little milk, some cooking oil, and some salt and pepper. Put your eggs in a mixing bowl with enough milk to make a thick mixture and whisk it until it froths. Add your other ingredients except for the cooking oil. Put that in your skillet. Just enough to keep the omelette from sticking and heat the oil till a drop of water skittles away. Now put your egg mixture in and let it cook until it begins to solidify on the bottom. Fold it over and cook on both sides. You can even have a little fun and toss the omelette in the air to turn it as long as you haven't used too much oil. I wouldn't want you to burn yourself. That's pretty much it though. As long as it's not runny anywhere you're in pretty good shape. It might take more than once to gt it perfect but don't be afraid to experiment. Have fun and good luck.

Answer 3

It helps if you have a small frying pan. Make sure the pan is hot when you add the eggs. Add a small amount of milk to the beaten eggs when you beat them. Only beat the eggs enough to mix them, overbeating the eggs will toughen them.
I use a few drops of olive oil and a small pat of butter in the pan. Once the egg mixture is added I keep the pan moving over the heat in a circular motion while drawing a fork through it lightly. It is a little awkward the first time you do it, kind of like trying to pat your head while you rub your stomach. :)
As the eggs start to set, lift the edges with a spatula to let the uncooked mixture contact the bottom of the pan. When it looks like it's almost done, add a small amount of whatever ingredients you want, fold it over and remove the pan from the heat. Put a lid on it and let it sit for a minute. When you flip it out onto your plate it should slide out nicely.
Enjoy!

Answer 4

Beat or scramble two or three eggs in a bowl with alittle salt & pepper (some add a bit of milk but I prefer not to and not necessary). Heat up a frying pan with a bit of butter in it, once hot add beaten eggs. Add anything (ham, cheese, onions, mushrooms...anything your lil heart desires) to the eggs and with a spatula flip egg over mixture, I usually flip two sides a bit first and then start flipping one of the others over acouple of inches at a time making a roll effect with the egg. This seals in the contents of the Omelette. Some just flip the egg half ways but I prefer the roll effect better. Once egg is fried, place on a plate and enjoy.

Answer 5

Hi !

It's very simple 3 eggs to one teaspoon of water or milk with salt and pepper, whisk together. Pour mixture in a nonstick pan on medium or in between med and lo. You will need to pick up the pan and swirl the misture from time to time depending on the size of the pan to make sure all the egg cooks evenly. When the mixture is almost cooked all the way through add your ingedients and flip one side over let it cook just a minute, add cheese or salsa or whatever on top. If it is runny at all. Just pop in in the micro for about 30 sec.

Answer 6

First, you need a small skillet (8 or 9 inch). Heat it over a med-low flame, and spray it down (or add about a tbsp of butter)

Two or three eggs, depending on how hungry you are. Beat them with just a little bit of water (milk makes eggs heavier, more tough. Water will make them fluffier)

Pour that into the skillet and let it sit. You can then add whatever you wish, Cheese, ham, bacon, veggies..to one side. As the egg begins to cook through, with a soft spatula, fold the other side of the egg over the top of the filling, and let it cook a few more minutes, to make sure the egg is cooks through (raw egg, ew)..

After that... top with more cheese if you want..

Enjoy!

Answer 7

Two or three eggs, a splash of milk, whisk...then pour into pan. Watch it until it cooks on the bottom and slightly on the top. (This is the part I stink at)...fill with goodies and flip over one half so it's a half-moon. Leave for a few more seconds (a minute maybe) to melt the cheese. I love smaller pans, like a 6-incher.

Sorry it wasn't more in-depth and culinary-like!

Answer 8

Italian Omlette

(6 servings) Printable Version

* 6 eggs
* 2 cups cottage cheese
* 1 1/2 cups plus 2 tablespoons grated Parmesan cheese
* 3 tablespoons minced fresh basil or 1 1/2 T dried
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne
* Pinch of black pepper
* 1 cup cooked Angel hair pasta
* 5 tablespoons olive oil
* 2 cups sliced fresh mushrooms
* 1 small onion
* chopped
* 1/2 red bell pepper diced
* 1 garlic clove minced
* 6 oz thinly sliced baco 1 cup shredded fresh spinach

In a large bowl, whisk together eggs, cottage cheese, cheese, basil, salt, cayenne and black pepper. Add pasta and toss to mix.

Answer 9

Check out the Martha Stewart website. In the search box type in "omelette." She has an Omelette 101 page there that explains it all.

Answer 10

Swiss Omelet Roll a million c. milk 6 - 8 eggs a million/2 c. flour S&P a million/4 tsp. allspice a million/2 c. chopped roasted pink pepper 2 oz.. skinny slice ham a million c. shredded swiss cheese basil and spinach leaves Preheat oven to 350 degrees F. Line bottom of 15x10" jelly roll pan with foil and spray with cooking spray . combine eggs , milk , allspice ,flour , S&P. At med. speed , mix , then pour over foil . Bake 10 min. Layer with relax of substances ; roll like jelly roll, bake 8 - 10 min. longer or until eventually eggs are set . , slice and serve .