how do you make the best omlette?

Answer 1

Enjoying an Omelette is not limited to only breakfast time. A quick, inexpensive dinner can be an omelette with your choice of filling. Add a salad, mashed potatoes on the side, and you have a complete and healthy meal, any time of the day.
Steps

1. Gather and prepare your omelet filling ingredients. Eggs cook quickly, so it is best to select and cut up all of your ingredients prior to cooking . Chop these up into bite-size pieces. Some common omelette additions include onions, ham, bell peppers, braising greens, spinach, sausage, olives, diced tomatoes and mushrooms. Use any or all of the ingredients, in combinations of your choice.
2. Spray a small pan with non stick cooking spray, and add all your ingredients other than eggs and cheese. Cook on low heat. Meat should be precooked not just warmed. Thoroughly cook these omelet ingredients before adding the eggs.
3. Break the eggs. It is best to crack your eggs one at a time in a bowl or a cup (this will keep bad ones from getting mixed in). After cracked, consider putting them into a glass or plastic measuring cup as they are equipped to pour the eggs into the pan.
4. Beat the eggs until they are completely mixed (the yolks and the whites). You can either use a hand mixer, a fork, or wire whip to mix/beat your eggs. For something as simple as an omelet, a fork will suffice. For a single-serve omelette, you can use between two and four eggs, depending on how hungry you are. At this stage you can add salt, pepper, and other herbs and spices to the eggs.
5. Stir up your other ingredients.
6. Use a good non-stick pan, and lightly spray with non-stick cooking spray. Put the pan on low to med heat, and pour in eggs, and spread evenly by tilting the pan, or spread with spatula.
7. While the eggs are firm on the bottom, but still slightly runny on top, sprinkle shredded cheese over eggs. You will know that the omelette is done when there is no liquid left in the eggs.
8. Take 3/4 of your ingredients, and evenly sprinkle over the spread out eggs.
9. Pay special attention that the eggs are not sticking to the bottom of the pan, and use your flipper or spatula around the edges of the omelet to make sure that it is not sticking. Gently roll the sides of your omelette, about an inch or two. Then roll or fold the ends of the omelette, closing in the ingredients.
10. Roll your omelette onto your plate, or use the spatula and lift it onto your plate.
11. After your omelette is on your plate, place the remaining ingedients on top, and sprinkle with cheese.


Tips

* Even if you are in a hurry, don’t cook omelettes on too high a heat. Eggs cook quickly.
* Plan ahead. For super-quick omelets, already have your favorite additions pre-cut. Cutting vegetables and meats or grating cheese takes longer than actually cooking an omelette.
* Make sure that the eggs don’t stick. To keep all the ingredients inside of a folded omelet, you have to be able to fold it in half. If you overcook the eggs, the omelet will stick to the pan and break apart when flipping.
* Don’t be afraid to be creative. Many people enjoy their omelettes with crazy varieties (like avocado and shrimp or bacon and pineapple). Just like pizza, omelets provide the culinary artist with a limitless canvas.
* Best to use a long (6") skinny spatula.

Answer 2

Spanish Omelette


4 medium-sized potatoes
peeled and thinly sliced
6 eggs
1 onion
chopped
1 green pepper
chopped
1/4 litre olive oil
salt
Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.

Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.

Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.

After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.

Answer 3

Make sure you've got an omelette pan the right size.
Break two eggs into a cup, add a little milk, and whisk thoroughly.
Prepare the omelette contents, like gratered cheese, tomato, and finely chopped ham. Heat a little oil or butter in the pan, and when hot pour in the omelette, and initially stir it as if making scrambled eggs. When it begins to set, then put in the contents over a half of the omelette, and cook until there is no liquid egg. Then, carefully fold it in half, and press down round the outside edges to seal. Turn off the heat, and carefully place it on a plate, with whatever accompaniment you want, like salad, or chips.(fries for Americans)

Answer 4

I cut up green and red peppers and onions and sautee them in butter in my skillet. Remove them into a bowl when they are browned. In a bowl, whisk 3 egges and 1/4 cup heavy cream (for fluff) together. Melt 2 tbs. butter in your skillet. You know your skillet is hot enough when the butter just stops bubbling. Pour egg mixture into your heated (medium heat) skillet (the one you used for sauteeing peppers and onions). Don't touch the egg mixture while it is cooking for the first few minutes. When it has begun to set up, use a spatula to lift the edges of the omelette all the way around. Allow the uncooked egg on the top to run down the edge into the skillet. This will give your omelette some more fluff. Never flip your omelette. When all uncooked egg mixture has been diverted to the edges and cooked, turn your heat off. Add your cooked peppers and onions to half of the omelette. I also add shredded sharp cheddar to my omelette. Flip the empty half over onto to the filled half. Slide if off onto your plate and enjoy! I add ketcup to my omelette, some add salsa, but it is also good plain. When you get good at the omelette technique, try to new fillings. I have also tried spinach, sunflower seeds, chopped tomatoes, and different cheeses.

Answer 5

*
The best omlette is also the easiest!

1. Beat 3 eggs with whisk till fully blended and frothy
2. Pour onto hot skillet greased with butter, cook on Med
3. Once able to (and it's hard to tell when... I do when there's hardly any liquid left), FLIP it
4. Immediately pour on warmed-up, thick, chunky salsa from a jar
5. Close omlette
6. Remove from skillet & enjoy!!

Practically fat-free!
*

Answer 6

I like the 3 egg omlette myself.
3 large eggs
3 tablespoons of milk (whole)
Crumbled bacon About 4-5 slices
1/4 cup broccoli florets
cheddar cheese to taste ( about a 1/4 cup)

Mix the 3 eggs and milk with 1/2 of your crumbled bacon, mix well . pour egg mixture into a greased skillet on low heat. Add your cheese, broccoli, and rest of your bacon. cover with lid until you start to see the eggs firm up, then remove lid, turn your omlette in half, recover with lid, wait five minutes, turn off heat, and let rest for 5 minutes with lid on.

Answer 7

Easy - break two eggs into a mixing jug, add some grated cheese, some chopped mushrooms and peppers and a little salt and pepper and maybe some chopped herbs if you like them. Give it a good whisk then add to a frying pan with some hot olive oil in it, let it cook for a few minutes till the edges start going brown and it looks like its setting, then bung it under a hot grill to finish it off, serve with some garlic bread and a mixed salad, yummy!

Answer 8

beat together 3 large eggs with a splash of milk a little ground black pepper mix untill frothy heat a med size frying pan melt a knob of butter pour in the mixtur allow to set pushing in the sides untill almost set turn over the omlet let the other side cook turn out onto a plate then enjoy

Answer 9

Onions,french fries,green peppers,feta cheese and eggs.
Saute the peppers and onions..add eggs and french fries and the feta at the very end..mmm..the best omelet in the world!

Answer 10

I think the trick is to let it cook on low and don't put the filling in until the last second. Then flip it.