Can someone tell how to make good simple omelet?

Question

I want to learn how to make good omelet for breakfast with all the ingridients. I want to learn it professionally, so please give me good advise. Thank you for spending the time to answer my question, I appreciate it.

Answer 1

Get some eggs (how many depends on how hungry you are, or how many you are feeding. 2 or 3 eggs per person should be good).

Preheat the pan over medium heat. You want the butter, marg or shortening to sizzle, but not brown.

Chop up or grate whatever you want to add to the eggs: minced potatoes, peppers, cheese, onions, garlic, pepperoni, ham, cooked bacon, etc.

Scramble the eggs with 1 tablespoon of water per egg. Beat til well-blended.

Stir in veggies or meat.

Pour into pre-heated pan. Let cook so bottom browns, occasionally lifting sides to let uncooked eggs run down into the pan.

When the bottom is nicely browned (lift and peek!), flip the omelette so it is folded in half (or flip so top side is now down, and will brown. This takes practice). Cook a bit longer.

Do not add salt and pepper until the cooking is done!

Serve with hot, fresh, buttered toast and juice or coffee!

Answer 2

French Omelet
Ingredients
2 large eggs
2 tablespoons milk
Pinch kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
Omelet filling suggestions, optional, follow

Directions
Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk. Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it
melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then
stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.

Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it. - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully. - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers - 2 tablespoons diced fresh tomato or avocado - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured
meat - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche -
1 tablespoon honey with 1 tablespoon ricotta cheese - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese.

Answer 3

SO simple its ridiculous !

Scramble some eggs in a bowl... pour them into a hot fry pan.(then reduce heat to med/low).. Do not stir, cover with lid...let it cook... after approx. 4 minutes place all your toppings on one half of this flat egg mix. Replace the lid and turn off the heat... let set for about 3 minutes more. Flip the empty half on top of the filled half. ENJOY !

The time amounts will vary due to you stove and pan.

You can fill an omelet with anything you can dream up.... there is no right or wrong... only opinion... Good Luck !

Answer 4

I only give this out because I'm too sick right now to realise what i'm doing. This is called "The Hamlet"
Melt a chitload of butter in a frying paneroo. Wiggle up some eggs with a little squirt of lactation in it. Sploodge the eggers into the pan over the melty butter. QUICKLY before the egg mush gets hard, splash some diced onions (amount depending on how many shots you did the night before) bacon bits (the soft fresh ones, not crunchy). Now you can slow down....let the eggers start to become erect. Add a couple slices of smoked, chipped ham. Look around for a bit. Throw one of your socks (not both of them) at the cat. Now add a fartload of cheddar cheese....I use at least 3 slices for a big one. Its simple and fast and very good, if you add too much too it you'll ruin it. Flip it. Dump it on a plate. Eat it all up. Go back to bed.

Answer 5

You can add any variety of condiments that you desire once the eggs begin to cook.

Basic French Omelet
Serves 1

2 eggs
2 tablespooons water
1/8 teaspoon salt, optional
Dash pepper, optional
1 tablespoon butter or cooking oil

small bowl, beat eggs together with water and salt and pepper until blended. in 7-10 inch omelet pan or skillet over a medium-high heaet, heat buter until just hot enough to sizzle a drop of water. Pour in egg mixture

With an inverted pancake turner, push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions. thickend, fold in half using plate and pan. enjoy

Answer 6

This Omelet is somewhat mild and fluffy. Fill it with any of your in demand fillers. Makes an fairly alluring presentation. understand that, inspite of the reality that this dish is somewhat vast, it isn't as filling as you would imagine because it really is this variety of mild omelet. SERVES 2 elements 4 egg whites 2 tablespoons water a million/4 teaspoon salt 4 egg yolks a million tablespoon butter or margarine guidelines 1Beat egg whites till frothy. 2Add water and salt; proceed beating about a minute or till stiff peaks variety. 3Beat yolks at intense speed of electric powered mixer till thick and lemon colored (about 5 minutes). 4Fold yolks into whites. 5Heat butter in a 10 inch skillet with an oven evidence cope with. 6Pour in egg mixture, mounding it somewhat more beneficial on the perimeters. 7Cook over low warmth for 8 to 10 minutes or till eggs are puffed and set and the bottom is golden brown. 8Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or till a knife inserted contained in the middle comes out clean. 9Make a shallow cut back off center of the omelet. 10Place your fillers on the better 0.5 of the omelet. 11Fold the smaller 0.5 over the fillers. 12Slip omelet onto a warmed plate.

Answer 7

I have found the best way to make a FAT & FLUFFY omelet is to finish folding the ingrediants and then put about 2 TBLS water in the pan, cover , and ten steam for a bit...it makes the omelet "fluff" up

Answer 8

Mix the whole egg with cream and a little mayo. Dump it in the pan and cook it covered for a few minutes until it is solid. Shut off the heat, and add cheese, and other ingredients, I like peppers and onions and some brocolli and ham are good too. Then fold it over, and cover and leave it for a few minutes until the cheese melts.
Voila!

Answer 9

BASIC OMELET

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ea EGGS (ROOM TEMPERATURE)
1/4 ts SALT
1 tb WATER (DO NOT USE MILK)
1 tb BUTTER OR MARGARINE
1 tb PEANUT OIL

BREAK EGGS IN A SMALL BOWL. ADD WATER AND BEAT UNTIL
YOLK IS MIXED IN. IN A SMALL FRY PAN (7 TO 8 INCH WITH
NON STICK SURFACE) MELT BUTTER OVER MEDIUM HIGH HEAT.
ADD PEANUT OIL, HEAT TILL BUTTER IS NOT BUBBLING. POUR
EGG INTO PAN. AS EDGES BEGIN TO SET, LIFT WITH A
SPATULA AND SHAKE TO LET UNCOOKED EGG RUN UNDERNEATH.
WHEN EGG NO LONGER FLOWS FREELY RUN SPATULA AROUND
EDGE TO LOOSEN EGG. SLIDE OMELET ONTO SERVING PLATE
AND FOLD IN HALF. (SLIDE ONTO PLATE SLOWLY, WHEN HALF
ON PLATE BRING PAN OVER THE TOP TO FOLD IN HALF) NOTE:
ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO
FILL OMELET

Answer 10

Well... do you know how to cook? I hope you do. Some very delicious ingredients are: cooked onions, turkey sausage,potatoes and bell pepper. Cook onions,turkey sausage,and potatoes until well cooked. Add bell pepper last to cook for very little, throw in eggs and let brown a little. You will have the best omelets ever. oh and they are healthy too :)