Can I have some omelette recipes?

Question

I love omelettes, and I don't know how to make them. Please post your favorite recipes for omelettes!!!

Answer 1

Use a standard non-stick medium skillet. Spray a very light coat of Pam or other cooking spray over the whole pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10).
(I am usually a butter fan, but I don't recommend it for this. You need very light, even greasing that won't pool or burn.)

2.
In a bowl, add a bit of milk to your three eggs. I don't know how to explain how much milk, because I forgot to measure it. I guess about a quarter of a cup -- it's an eyeball thing. Two heavy pours, or "gloop gloop." I know some people leave it out, but I believe the milk is the 1st key to a perfect omelet.

[9-7-04. Editor's note: After two years, I finally measured. It's two tablespoons. Also, I am revising my statement that milk is necessary. I have been experimenting with both ways, since posting this tutorial, and I will grudgingly admit that a perfect omelet can be made with just beaten egg. Be sure to whisk them thoroughly, and be sure to pour into a pre-heated pan. The egg is more eggy and not as fluffy, but they set up faster and more evenly. So, make it a matter of personal taste.]
3.
Add some seasoning to taste. I like a little salt and fresh-ground pepper, and a hit of Tony's. Whisk the eggs.

4.
Pour the egg mixture in the skillet, and swish it around so that a fine layer of egg sticks to the side of the pan. (You might want to click on the "swish pic" at left to see the closeup.) Do this by picking up the skillet and rotating it slightly. This is Swish #1, and it is the 2nd key to the perfect omelet.

5.
Leave the egg mixture alone for a few minutes to allow it to cook and "set up." You will know the egg has cooked enough to proceed when the egg whites have actually turned white (you can see the white chunks in the picture).
6.
While the egg cooks, take a minute to make sure your fillings are mise en place. Anything you like can go into an omelet. In my opinion, some sort of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and meats are great additions. Today I've grabbed some diced turkey, fresh mushrooms, shredded cheddar, and a slice of swiss. I wish I had some chives, but it's no big deal. Other good fillings: ham, jack cheese, smoked salmon, bell peppers, crumbled bacon, proscuitto, spinach...
7.
When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker. Swish #2 is (wait for it) the 3rd key to the perfect omelet.
8.
Let the omelet continue to cook until the crispy thin egg edge starts to pull away from the pan. (click at far left for the closeup) This is when to add your fillings.
9.
Put your fillings in the omelet on one side only, in a half moon shape. I try to put the fillings on the opposite side from where the crispy edge started to pull away, since that side will probably be easiest to fold over. Leave a little room around the circumference so the fillings don't spill out.
10.
The edges should really be pulling away from the pan now. Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can use your thumb and forefinger to grab the empty side of the omelet and fold it over the fillings. Be gentle: the egg layer is delicate -- you don't want to tear it.

11.
Get your plate out while you let the folded omelet sit for about 30 seconds. Take a spatula and run it under the omelet to make sure it is not stuck to the pan. Get ready for the slide!
12.
Angle the skillet over your plate and slide. The omelet should slip nicely out of the pan and onto the plate. If you like you can use the spatula underneath to coax it. Yay!

NB:.
If you look underneath, you should see that both sides of the omelet are evenly browned and not burned. My omelet today was little too browned for my personal preference, but that's because I was taking pictures while I cooked. If you follow my guidelines, yours should turn out a little lighter, which is perfect.
Ta-da!
You are now an omelet maker extraordinaire. Now, Emeril or whoever would probably garnish this with fresh fennel (I hate fennel) or some sauce or some other green stuff -- but if you are just making lunch for yourself, like I did, you don't need all that crap. If you were serving this as a meal, I would say whip up some sort of potatoes or maybe a bagel with a shmear, and you are set.

Answer 2

Ok, first put your frying pan over medium heat and spray with cooking spray. (or use butter)

Break 3-4 eggs in a bowl. Poke each of the yolks (to break them) and whisk them either with a whisk or a fork.

Choose your ingredients. Personally, I chop up 3-4 deli slices of ham and 2 slices of American cheese slices. Prepare your ingredients (chop, slice, dice, etc.). Set aside.

Pour your beaten eggs into the pan. Let set for about 30-45 seconds. Sprinkle your ingredients (meats, cheeses, etc.) mainly in the center of the circle of eggs.

Forget about doing the fancy half-flip. Instead, just turn each side into the center (overlapping each other) forming a sort of modified rectangle.

If desired, flip over once; otherwise, just wait a few seconds until eggs are set. Slide onto a plate, sprinkle with shredded cheese (if desired) and enjoy!!!!

**seasoning should be added AFTER the omelette is complete as per each individual's taste (I hate pepper so if someone puts it in my omelette, I get mad!!)

Trust me on this; I make VERY good omelettes!!!

Answer 3

Omelette with Zucchini Tomato and Basil

Ingredients

(6 servings)


FILLING:
2 tb Unsalted butter
1 Shallot; minced
1/4 lb Mushrooms; thinly sliced
1 Zucchini; medium/julienned
1 Tomato; medium *
1/4 ts Salt
1/8 ts Pepper
2 tb Basil; chopped
6 tb Parmesan cheese;grated fresh

OMELETTES:
12 18 eggs; (2 to 3 per person)
Pinch salt
Pinch pepper
1 tb Club soda
6 tb Unsalted butter; (3/4 stick)


Instructions

* Peeled, seeded, and coarsely chopped 1. TO MAKE THE FILLING: In a medium skillet, heat the butter over medium heat until melted. Add the shallot and saute` until soft; about 2 minutes. Add the mushrooms and saute` another 2 minutes. Add the zucchini and continue to saute` for 2 minutes. 2. Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato. Add the salt, pepper, and basil and mix well. Taste for seasoning. Cover to keep warm. 3. TO PREPARE EACH OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda until smooth. 4. Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle. 5. Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork. With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely. 6. When the omelette is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan's handle. Sprinkle 1 tablespoon of the Parmesan cheese over the filling. 7. Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling. Slide the folded omelette onto a serving dish. Serve immediately or keep warm in a low oven while preparing the remaining omelettes. ADVANCE PREPARATION: The filling may be prepared 1 day in advance without the basil and refrigerated. Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat.

Answer 4

I like egg-white omeletts with fresh basil, garlic, feta cheese and Tabasco sauce. Yummy! A basic omelette is scrambled eggs with stuff in it. You scramble the eggs in a bowl, add any ingredients that don't need to be pre-cooked and dump it all in a hot pan (medium heat is good to start with). When it seems solid enough, flip it over (some people like to add cheese at this point). If you want to add things that need to be pre-cooked (onions, meats), you would put them in the pan with some cooking spray, butter or oil before you put the eggs in. Good luck!

Answer 5

L'Omelette aux Champignons
Mushroom Omelet
Pronounced: lom let / oh / sha(n) peen yohn

Serves 1
INGREDIENTS:

* 2-3 eggs, beat together
* 3 small button mushrooms
* 3-4 teaspoons unsalted butter

PREPARATION:
1. Beat the eggs and season with salt and pepper.

2. Finely chop 2 of the mushrooms and slice the remaining mushroom thinly. Heat 1-2 teaspoons of the butter in the pan and cook the chopped mushrooms until soft.
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Remove from pan. Cook the slices and remove from pan.

3. Add the chopped mushrooms to the beaten eggs.

4. Melt the butter in an omelette pan or frying pan. Begin to cook the yolks, scrambling the mixture slightly.

5. When cooked through or to your satisfaction, fold in half and slide onto serving plate. Decorate with the mushroom slices. Serve immediately.

To serve:

for a light lunch or supper, serve with a simple green salad.



Low Fat Breakfast Omelet Recipe
Serves 2

Per Serving: 188 Calories, 1.5g Fat. If you use eggs instead of egg substitutes, the fat content increases to 4g.

Ingredients:
# 1/3 cup sliced mushrooms
# 1/4 cup chopped green onions
# 1/4 cup chopped bell peppers
# 1/3 cup chopped tomatoes
# 1/4 tsp dried basil leaves
# 1/8 tsp salt
# 1/8 tsp pepper
# 8 ounces fat free egg product (such as Egg Beaters), or 10 egg whites and 2 egg yolks
# 1/4 cup skim milk
# 1 tbsp fat free margarine
# 1/2 cup shredded fat free cheese
# 3 ounces low-fat cooked ham

Instructions:
1. Spray non stick skillet with non stick cooking spray and heat over medium heat.
2. Add all vegetables, cook and stir for 2-3 minutes or until tender.
3. Add basil and ham, cook 1-2 minutes or until hot.
4. Remove from skillet and set aside.
5. In small bowl combine egg product, milk, margarine, salt and pepper.
6. Spray skillet with non stick spray, pour mixture into skillet.
7. Cook until bottom is set, with spatula turn over.
8. Spoon ham-vegetable mixture and cheese on half of omelet; fold other half over top.
9. Do not over cook, omelet should be moist.
10. Serve immediately.

Answer 6

Those other posters gave you some great ways to cook the egg for the omelet....now there are lots of things you can put in the omelet!

We've used Chili Concarne, several types of cheeses, all kinds of meats, veggies etc.....

Standards are onion, mushrooms, tomatoes, zucchini, celery, ham, bacon, crumbled sausage, and cheese.

You can cover the omelet with salsa, enchilada sauce, grated cheese, cheese sauce, country gravy etc

If you can concieve it...you can make it!

Answer 7

Good Lord you have so LONG answers, hope you even read mine. I will just tell you my favorite ingredients, TRUST ME it is delicious!! First use cream cheese instead of your "typical" omelette cheese. Throw in some diced crisp bacon, diced tomatoes, avacado, and some sprouts. It is my absolute favorite, please try it:)

Answer 8

Basic Omelette

Ingredients

4 eggs
4 tsp butter (1 tsp for each omellete)
3 green chillies, chopped finely
1 tsp black pepper powder
salt as per taste

Method:

Remove the yolk and beat till frothy
Add remaining ingredients except butter
Mix well
Heat a pan, add 1 tsp butter
Pour the egg mixture (required for 1 omelette)
Cook on low flame till bottom is golden brown
Turn the omelette and let the other side cook till light brown
Remove from the fire and serve hot


Vegetable Omelette

Ingredients

This recipe is for 4 omelettes

4 eggs
2 onions, chopped finely
2 tomatoes, chopped finely
1/4 cup boiled peas
1/4 cup French beans, chopped finely and boiled
1/4 cup carrots, chopped finely and boiled,
3 mushrooms, chopped
1 sprig of spring onion, chopped finely
3 green chillies chopped finely
1/2" ginger, grounded
2 garlic flakes, grounded
Salt as per taste
1/4 tsp pepper powder
1/4 tsp garam masala
2 tbsp butter
1 tbsp oil
1 tbsp chopped coriander leaves

Method

Beat the eggs till frothy
Add salt and pepper powder to the egg and mix well
Heat oil in a pan
Fry onion till golden brown
Add tomatoes and simmer for 3 minutes
Add green chillies, ginger-garlic paste
Add peas, French beans, carrots, mushrooms, spring onion
Simmer for 2 minutes
Add garam masala and bit of salt
Remove from flame and keep the vegetable mixture aside
Heat another pan (preferably flat for omelette)
Put butter
Pour the beaten egg and spread like omelette
After a minute turn the omelette
Spread the vegetable mixture on half side of omelette
Garnish with coriander leaves
Slowly turn the other half of omelette to cover the vegetable mixture
Let it get cooked till the down part is golden brown
Now turn the omelette and let the other side also cook
Remove from flame and Serve hot


Pasta Omelette

Ingredients

2 eggs
1 cup leftover dresses pasta
Salt as per taste
1/4 tsp dried rosemary
1/4 tsp dried oregano
1/8 tsp white pepper powder
2 tbsp grated Parmesan cheese
3 tbsp olive oil

Method

Beat eggs
Add all the ingredients except cheese and oil, mix well
Heat oil in a pan
Pour the mixture
Tilt the pan from all sides, so it spreads all over the pan
Put the grated cheese
Cover and let it cook till cheese melts
Slide into plate
Cut into 4 pieces
Serve hot


Baked Omelette

Ingredients

3 potatoes, peeled and diced
6 eggs
Salt as per taste
1/3 cup sour cream
3 tbsp milk
Pepper as per taste
1 onion, chopped finely
1/2 cup diced ham
1 cup grated cheddar cheese
2 tbsp oil

Method

Heat oil in a pan
Put potatoes and salt
Fry potatoes, till brown, stirring continuously
Add onion, saute till transparent
Remove from fire and keep aside
Preheat oven to 350o F
Whip the eggs
Add all the ingredients except cheese
Pour in the baking dish
Garnish with cheese
Bake for 30-40 mins, till cheese melts and is brown
Serve hot


Parsi Style Omelette
Ingredients

This recipe is for 2 omelettes

2 eggs
1/2 cup diced potatoes
1 tbsp finely chopped onion
Salt as per taste
Pepper as per taste
2 tbsp chopped coriander leaves
2 green chillies, finely chopped
1 tsp cumin seeds powder
Oil for shallow frying

Method

Par boil the potatoes
Drain and shallow fry potatoes till golden brown
Drain and keep aside
Separate the yolks of egg
Beat the whites till frothy
Add yolk and continue beating
Add remaining ingredients including potatoes
Mix it well
Heat the griddle
Put some oil in it
Pour half of egg mixture
Cook till the omlette is golden brown on slow flame
Turn the omlette
Let the other side also get cooked untill golden brown
Remove from fire and serve hot
Repeat the same for remaining mixture



Cheesy Omelette

Ingredients

This recipe make 2 omelettes

4 eggs
1/4 tsp freshly ground white pepper
Salt as per taste
2 tbsp finely chopped spring onion (only the green part)
1/4 cup grated cheddar cheese
2 tbsp butter
1 tbsp water

Method

In a bowl, beat eggs
Add pepper, salt, water and spring onion
Beat a little to mix; donot overbeat
Heat 1 tbsp butter in a pan
When it sizzles, pour half of the mixture
Use spatula to gently push cooked portions to the centre, tilting the pan to allow the uncooked egg to flow into empty spaces.
Continue to do this until omelette is set but still moist
Sprinkle 1/2 cheese over half of omelette
When the cheese starts melting, with spatula flip the other half of the omelette on top of the one with cheese
Let it cook for another 1-2 minutes
Slide the omelette onto serving plate
Repeat for the second omelette


Asparagus Omelet Recipe

Ingredients:
1/2 lb asparagus, trimmed
2 tbsp butter
Small clove garlic,minced
1/2 lb mushrooms, sliced
4 eggs, lightly beaten
2 tbsp milk
1/2 tsp salt
1/4 tsp crushed dried basil or
3/4 tsp minced fresh basil
Dash freshly ground black pepper

Instructions:
1. Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. 2. Melt 1 tbsp butter in 8-inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated.
3. Remove from pan; keep warm. 4. In a small bowl, combine eggs, milk, salt, basil and pepper.
5. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
6. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
7. Tip pan so eggs coat skillet evenly.
8. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
9. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.
10. Serve immediately


Alaska Omelette Recipe


Ingredients:
4 oz canned pink alaska salmon, drained and flaked
2 eggs
2 tbsp sour cream or fromage frais
1/2 tsp freshly chopped tarragon
Salt and white pepper
1 tsp butter or margarine

Instructions:
1. Drain the can of salmon and set aside.
2. Beat together the eggs, cream or fromage frais and tarragon. Season lightly.
3. Melt the butter in a non-stick or omelette pan.
4. Pour in the eggs and cook over a moderate heat until the base is set.
5. While the base is setting, pre-heat a moderate grill.
6. Arrange the canned salmon over the soft top of the omelette.
7. Place the pan under the grill until omelette is set.
8. Loosen the omelette in the pan and carefully fold in half.
9. Slide the omelette onto a serving plate garnished with salad.