Omelet recipes?

Question

I'm looking for easy omelet recipes and a little know-how on how to actually make one. Like cook for how long before taking off of heat and whatnot. Thank you!

Actual recipes would be nice too. =]

Answer 1

Ziplock bag omelets!

Take 2 or 3 eggs and whisk them in a bowl. Dump bowl into a ziplock bag along with any fixings you'd want (Ham, bacon bits, onions, cheese, peppers, the sky is the limit). Squeeze as much air out of the bag as you can, and place into boiling water for about 13 minutes. Use a big pot, if it's too small the bottom of the bag touches the bottom of the pot (which is in contact with the burner) and your bag will melt - creating a mess.

The heat should maneuver all the fixings into the middle of the egg. Use a pair of tongs to take the bag out of the water. Let cool a couple of minutes, then open bag and dump onto your plate.

Answer 2

ok
CRISCO No-Stick Cooking Spray
2 eggs
Salt and pepper to taste
1/4 cup shredded Cheddar or Monterey Jack cheese
1/8 cup finely chopped cooked ham
1 teaspoon thinly sliced green onion

Spray an 8-inch skillet with Crisco No Stick Cooking Spray; heat over medium heat.
In a small bowl, whisk together eggs, salt and pepper until well blended and foamy.
Pour eggs into skillet; cook about 30 seconds. Lift the edge of the egg mixture and pull toward the center while tilting the pan to allow uncooked egg to cover pan; repeat as needed until mixture is just set, about 2 minutes more.
Place cheese, ham and green onions over half the omelet. Gently flip the omelet over the filling. Carefully slide omelet onto a plate; serve.

it only takes 5 minute

Answer 3

1/3 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
dash pepper
1 1/2 cups milk
8 eggs
1 1/2 cup shredded cheddar or other cheese

Recipe Directions:

Preheat oven to 350 degrees.

1. Mix the dry ingredients in a bowl. Add enough milk to make a paste and then add the remaining milk a little at time, stirring after each addition, until you have a smooth mixture. Add the eggs and cheese.
2. Grease a 9-inch pie pan with butter. Pour the omelet mixture into the pie pan and bake for 40-45 minutes or until the omelet starts to brown and a knife inserted in the center comes out clean.

Answer 4

one recepe in the u.s is about 3-4 eggs depending on how many you are cooking for. green onions mushrooms, ham or crumbled up cooked bacon dice the green onions, mushrooms,ham,or cooked crumbled up bacon. then scramble the eggs with evaporated cream just a little not a lot ok now saute the vegetables and the mushrooms together until they are soft. you are using a small amount of oil but enough that you don't have to put anymore when you add the eggs. after they are cooked down add the eggs and lower the flame on the stove and let the egg cook into an omelet. because you do not want the egg to be brown yet you want it to be fully cooked.

Answer 5

Prawns, onion (rings), diced roast pork and spring onions.

Just add oil and stir fry the above ingredients first for about 2-3 minutes. Then add eggs (beaten) and fry for another 2-3 minutes.

Good Luck.

Answer 6

Here are ALOT of omelet recipes...have fun.

http://recipes.lovetoknow.com/wiki/Category:Omelet_Recipes

Answer 7

Roasted-Corn Omelette With Fresh Ratatouille
Yield: 2 Servings

Ingredients

1/2 c fresh or thawed frozen
-whole-kernel; yellow corn
5 large eggs, lightly beaten
1 tb finely chopped fresh parsley
- leaves
1/8 ts salt
1/8 ts ground white pepper
1 1/2 tb olive oil
1/4 c diced eggplant
1/4 c diced yellow squash
1/4 c diced zucchini
1/4 c diced tomato
1 large plum tomato (opt.)
1 tb sour cream (opt.)
1 chopped fresh parsley leaves
- (opt.)
1 fresh italian parsley sprigs
- (opt.)

Instructions

1. Heat oven to 350'F. Spread corn evenly on baking sheet; bake or
roast corn 15 minutes or until golden brown. In food processor fitted
with chopping blade, process roasted corn until chopped; return to
baking sheet. Bake corn 5 minutes longer or until, dry. In large
bowl, combine the roasted chopped corn, eggs, parsley, salt, and
pepper.

2. Make ratatouille filling: In large non-stick skillet, heat l@ T
oil over medium-high heat. Add eggplant, yellow squash, and zucchini;
saute until tender-crisp; add diced tomato and toss. Remove skillet
from heat and set aside.

3. In omelette pan or medium skillet, heat 1/2 T oil over medium-high
heat. Pour half of egg mixture into skillet and cook just until
bottom is set and top begins to look dry. Spoon half the ratatouille
onto half the omelette, then, with spatula, fold eggs over the
filling to cover. Slide omelette onto plate. Repeat to make another
omelette.

4. If desired, cut plum tomato crosswise in half. With spoon, scoop
out seeds and pulp to form 2 hollow shells. Fill each shell with 1/2
T sour cream and garnish with chopped parsley. Set on plate alongside
omelette. Garnish with parsley sprigs, if desired.

Answer 8

Apple Cheese Omelet:
INGREDIENTS:
3 tablespoons Lucerne Sweet Cream Butter, divided
2 large tart apples, peeled, cored, and thinly sliced
1 small onion, finely chopped
1/4 teaspoon dried thyme
8 Safeway SELECT Organic Large Eggs
Salt and pepper
1 cup Lucerne Shredded Sharp Cheddar Cheese
3 tablespoons all-fruit-style apricot spread

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DIRECTIONS:
Melt 1 tablespoon of the butter in a wide nonstick omelet pan or frying pan over medium-high heat. Stir in apples, onion, and thyme; cook, stirring often, just until apples begin to brown (6 to 8 minutes). Remove to a plate and keep warm. Wearing gloves to protect your hands from the heat, wipe pan clean with a paper towel.
In a medium-size bowl, beat eggs and 2 tablespoons water to blend; sprinkle in salt and pepper to taste. In omelet pan, melt remaining 2 tablespoons butter over medium heat. Pour in eggs and cook, gently lifting cooked portions with a wide spatula to let uncooked eggs flow underneath, until omelet is softly set (3 to 4 minutes). Remove from heat.
Spoon two-thirds of the apple mixture down center of omelet; sprinkle with 2/3 cup of the cheese. Top evenly with apricot spread. Fold a third of omelet over filling; slide unfolded edge onto a serving plate, then slip folded portion over top. Spoon remaining apple mixture over omelet and sprinkle with remaining 1/3 cup cheese. Serve at once.

Or

Cheesy omelet:
INGREDIENTS:
1 tablespoon olive oil
4 large fresh mushrooms, sliced
1 tablespoon chopped jalapeno pepper
1/4 teaspoon dried basil leaves
4 eggs, beaten
1/4 cup cottage cheese
ground black pepper to taste

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DIRECTIONS:
Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.