Can anyone suggest a good omelette recipe ?

Answer 1

ESPECIALLY GOOD OMELET

4 eggs, separated
1/2 c. milk
1/2 tsp. salt
Dash of pepper
1 can (1 1/4 c.) condensed cream of chicken soup
1 lb. asparagus, cooked and drained (fresh or frozen, or 1 No. 2 can)

Beat egg yolks until thick and lemon colored; add 1/4 cup of the milk and seasonings. Beat egg whites until stiff; fold in egg yolk mixture. Pour into a hot greased 9 inch skillet; cook over low heat 3 to 5 minutes, or until omelet is browned on the bottom. Place in a moderate oven (350 degrees) about 10 to 15 minutes, or until top springs back when pressed with finger. Meanwhile, combine soup and remaining 1/4 cup milk; heat over low heat. Remove omelet from pan and place cooked hot asparagus on half of it. Fold other half over hot asparagus. Pour chicken sauce over it all. Makes 4 servings.

Answer 2

Omelette normande aux crevettes
Shrimp Omelet with cream


INGREDIENTS:

* 5 oz. cooked, shelled shrimp
* 6 large eggs
* 1 Tablespoon crème fraîche
* 1 Tablespoon cream
* 1/2 - 1 teaspoon fresh tarragon leaves, chopped
* 2 Tablespoons unsalted butter
* White pepper

PREPARATION:
1. Mix the shrimp with the crème fraîche, white pepper to taste and the tarragon.

2. Beat the eggs lightly with the heavy cream. Heat the butter in an 8-inch frying pan until it starts to foam. Pour in the eggs.

3. As soon as the under part of the omelette starts to set, spread the shrimp mixture over the omelette. Lower the heat slightly and cook until the omelette is set all over but still moist.

4. Fold the edges over towards the center and slide onto a heated serving platter.

5. Serve at once.



Omelette Robespierre

Ingredients
* 3 eggs
* 1 tablespoon powdered sugar
* 3 tablespoons hot water
* 1/8 teaspoon salt
* ½ teaspoon vanilla

Instructions

1. Beat eggs slightly, and add remaining ingredients.
2. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelet.
3. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker.


Omelette Paysanne

"Peasant Omelet" made with bacon and potatoes
Pronounced: om let / pay sahn


INGREDIENTS:

* 4-5 eggs, beaten
* 1 Tablespoons butter
* 1/4 pound bacon, diced
* 2 small potatoes, diced
* 2 Tablespoons chopped parsley

PREPARATION:
1. Sauté bacon until it just starts to brown.

2. Add the potatoes and continue cooking until the potatoes are brown and crisp. Remove from heat and allow to cool slightly.

3. Add the pepper and parsley to the eggs and mix together.

4. Add the potatoes and bacon to the egg mixture.

5. Melt the butter in a 9-inch skillet and add the eggs. Stir with the back of a fork and cook until the eggs are well browned on the bottom and almost firm on top.

6. Put a heatproof plate on top of the skillet and turn omelette onto plate. Slide omelet back into skillet to brown the other side of the omelette.

To Serve:

Serve hot or cold, cut in half or into wedges. Serve it with a salad for a light lunch or supper.

Answer 3

If you want a fluffy souffle omelet then use water instead of milk.

One tablespoon of water to each egg then beat till its very thick and fluffy . Season to taste.

Put a knob of butter into a heated pan and tip the pan till its well coated. Cook at a moderate heat. Ease the omelet away from the edge of the pan as its cooking.

Finish it by lightly browning the top under the grill after its set.

Make the filling separately - I cook tomato, onion and bacon in either a small pan or in the microwave.

When the omelet is browned, tip it out onto a warmed plate and put your filling in the middle, then sprinkle with grated cheese.

Fold the omelet over the filling and serve.

Answer 4

"Western Omelet"

Stir 1/4 cup finely minced cooked ham, 2 tablespoons chopped onion and 2 tablespoons chopped green pepper into egg mixture before pouring into skillet.


"Egg Roll-Ups" - 6 (12")

6 eggs
1/3 cup water
1/4 cup grated Cheddar cheese
1 tablespoon chopped parsley
pinch salt
oil for frying

Whip together the eggs and water; then stir in the cheese, parsley, and salt. For each omelet, pour a thin layer of batter into a preheated, lightly oiled pan and cook over medium heat until the top is firm. Loosen, roll up, and serve.

Answer 5

I personally like bacon fried in some onion, with spinach and feta cheese! mmmm as a filling

I make the best omlettes, but it took a lot of practice.

Instructions:

Mix 2 eggs with 2 x half an egg shell of water together. Add a pinch of salt.

Make sure you are using a non stick frying pan, a smaller pan works best! Heat the pan with a little butter and a little oil. Allow butter to melt.

Add egg and mixture to the pan and allow to settle. When the edges have cooked slightly, use a spatula to gently draw the edges to the centre. Allowing the uncooked edge to take its place. Do this North, South, East and West of the pan.

Leave the egg to settle for a little more, and then gently lift the pan up and 'twirl' the uncooked egg still in the middle around to the edges of the pan. Leave to cook for a few seconds.

Add your filling to one half of the 'egg pancake'. Leave for cheese to melt gently for about 30 seconds.

Gently lift the unfilled edge over to cover the filling. Press down on the omlette gently with your spatula. Leave for 20 seconds.

ENJOY!

Answer 6

Mexican Omelettes, mmmmmmmm i make these the mornings after fajita night. A bit of chicken, pepper, onions and chili(mild) powder is yummy! Topped of with cheese and sour cream, if you fancy.

Answer 7

Asian Omelette

(4 servings)

* 6 eggs
* 1/2 cup milk
* 1/2 teaspoon pepper
* 1 teaspoon vegetable oil
* 1 cup brown or white rice
* 1 tablespoon finely chopped carrot
* 1 tablespoon finely chopped green bell pepper
* 1 tablespoon finely chopped red bell pepper
* 1 tablespoon finely chopped green onion
* 1 tablespoon finely chopped mushrooms
* 1 garlic clove finely chopped
* 1 tablespoon soy sauce

Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.

2. Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)

3. Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures...

It's a bit unusual, but everyone is happy with a different type of recipe...

Answer 8

Nice Q
OK for one hungry person
Take two eggs beat em up nicely with a pinch of baking soda.
Cut onions into lil v lil pieces and fry them a bit till they are transparent.Mix them with the eggs put in some small pieces of green chilli and coriander too.Salt to taste.
Now pour them in the frying pan and cook over slow heat in lots of clarified butter or any oil of yr choice.
I am sooooooo hungry

Answer 9

A country dutch omelet. The fillings are fried hash browns (onions are optional), shredded cheddar cheese, and crisp bacon.

Mmmmm yummy! Can you make one for me too?!

Psst.... a little know fact.... Don't add salt to your eggs until after they are cooked. It toughens them.

The best omelets are made with well beaten eggs and no water.... the turn out fluffier.

Answer 10

chili omelette is really good!make a regular omelette add cheese and chili on the inside you can also use caned chili top with more chili and cheese