Omlete receipes please!?

Question

Healthy ideas would be much appreciated, just bored of the original.

Answer 1

Try the following

Savoury smoked chicken and chive omelette
Ingredients
100g/3½oz cooked smoked chicken, sliced
2 tbsp chopped fresh chives
4 free-range eggs, beaten
salt and freshly ground black pepper
25g/1oz butter
1 tsp chopped fresh chives, to garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the chicken, two tablespoons of chives and the eggs into a bowl and season with salt and freshly ground black pepper. Mix the ingredients well.
3. Melt the butter in a small ovenproof frying pan and add the egg mixture. Gently stir the mixture while cooking for three minutes.
4. Place the frying pan into the oven and bake for five minutes or until the omelette is cooked through
5. To serve, place the omelette onto a clean plate and sprinkle the chopped chives over the top.

OR Chickpea and salmon omelette
Ingredients
30g/1¼oz butter
2 free-range eggs, beaten
50g/1¾oz tinned salmon, drained
30g/1¼oz tinned chickpeas, rinsed and drained
handful fresh dill, chopped

Method
1. Heat the butter in a frying pan, and when it starts to bubble gently pour in the eggs.
2. Move the eggs around the pan with the back of a spoon and when starting to set, top with the salmon, chickpeas and dill. Fold into a roll and serve.

or Prawn and spring onion omelette
Ingredients
1 tbsp olive oil
4 eggs
100g/4oz peeled cooked prawns
4 spring onions, trimmed and sliced thinly
salt and black pepper

Method
1. Heat the oil in a frying pan. Lightly beat the eggs and season with salt and black pepper.
2. Pour into the frying pan and cook over a medium heat for 30 seconds until the egg mixture starts to set.
3. Preheat the grill. Using a fork, gently draw some of the egg mixture from the edge into the middle.
4. Sprinkle over the prawns and spring onions and cook for 2 minutes. Transfer the pan to the grill and cook for a further 1-2 minutes until golden brown. Fold the omelette over, cut in half and serve


or Omelette Arnold Bennett
2 rounded tablespoons crème fraîche
8 oz (225 g) smoked haddock, skin and bones removed, cut into ½ in (1 cm) chunks
5 large eggs
½ level teaspoon cornflour
½ oz (10 g) butter
1 teaspoon olive oil
2 oz (50 g) Gruyère, grated
salt and freshly milled black pepper

To begin with, measure the crème fraîche into a medium saucepan and bring to a gentle simmer. Add some freshly milled black pepper but don't add salt yet because the haddock can be quite salty. Then pop in the prepared fish and let it poach gently, uncovered, for about 5 minutes.

Meanwhile, make up the sauce: separate one of the eggs, breaking the yolk into a small bowl and reserving the white in another bowl. Add the cornflour to the yolk and whisk well.

When the fish is cooked, use a draining spoon to lift it out into a sieve placed over the saucepan, to allow the liquid to drain back. Press lightly to extract every last drop of liquid, then place the sieve containing the fish on a plate. At this point pre-heat the grill to its highest setting.

Now bring the liquid in the pan back up to simmering point, then pour it on to the egg yolk, whisking all the time. Then return the whole mixture to the saucepan and gently bring it back to just below simmering point or until it has thickened – no more than one or two minutes. After that, remove it from the heat and stir in the cooked haddock, tasting to see if it needs any salt. Next, whisk up the egg white to the soft-peak stage and carefully fold it into the haddock mixture.

Now for the omelette. First beat the 4 remaining eggs with some seasoning. Next, melt the butter and oil in a frying pan until foaming, swirling them round to coat the sides and base. When it's very hot add the eggs, let them settle for about 2 minutes, then begin to draw the edges into the centre, tilting the pan to let the liquid egg run into the gaps.

When you feel the eggs are half set, turn the heat down and spoon the haddock mixture evenly over the surface of the eggs, using a palette knife to spread it. Now sprinkle the Gruyère over the top and place the omelette pan under the grill, positioning it roughly 5 inches (13 cm) from the heat source. The omelette will now take 2-3 minutes to become puffy, golden brown and bubbling. Remove it from the grill, let it settle and relax for 5 minutes before cutting into wedges and serving on warmed plates.

Answer 2

Try a 'Basque' omelette - fry some cubes of bread, then:

3 eggs, a splash of water, salt, pepper, fines herbes - mix all together thoroughly.
Fry the omelette until almost done, then add the cubes of fried bread, some cheese and a chopped tomato, flip in half and press the edges down like a cornish pasty and fry for another minute - turn out onto a plate and enjoy the cheesy goodness!
Also works very well with ham.

Answer 3

Spanish Omlette: you'll need potatoes 4, 1onions and 4eggs.
peel the potatoes and cut them in little squres (about the size of a grape) fry them in pleanty oil, like if you were frying fries. take them out when they turn golden colour.
cut the onion into thin slice and fry it in 2-3 spoons of oil, slowly for not to burn it until golden colour (if you don't like onion use courgettes or spinich instead). mix everything in a big bowl and add the eggs previously wishked, and salt. the easy way will be to put everything on a baking dish and cook it in the oven but you can try to do it in a sauce pan, just add 2 spoons of oil and in a low heat add the potatoes mixed with the onions and egg and gentely cook for about 5-7 min, then place a lid on the top and turn it over and cook for another 5-7 min. serve it with a nice salad you will like it.

Answer 4

It's spelt "omelete". Sorry I hate errors.

Anyway..you could add spring onions or chives as well as roughly chopped tomatoes, mushrooms and cheese. You could use normal brown onion instead of spring onion. You could put bacon into the mixture. Speaking of bacon..you should possibly try making up a thick pancake (american style) and fry some bacon until crispy and cooked and then pour a generous amount of maple syrup over the top. I thought it was a little unusual (I'm from Australia) but it is so wonderful. The crispy texture of the bacon with the fluffy texture of the pancakes and the sweet maple syrup with the salty bacon just really go together. It's actually a good quick lunch or dinner (obviously..not an everyday sort of meal..but very delicious).

Answer 5

The only "recipe" I stick to is that I use 1 Tbsp. of milk for each egg. Beat the eggs, add a little pepper and pour into a hot skillet.

After that I simply add whatever fillings I have around or whatever sounds good.

My fave is : Ham, Mushrooms and cheese.

Answer 6

I always find the spanish a little more interesting than the usual. Usual contains, Potato, Peppers, Onion, Courgette & mushrooms or any other veg of your choice.... must always have potato though. Keep it low fat by not putting any cheese or butter in it, just a little oil to stop it sticking. A little Feta cheese in it though is always a tasty addition though. Hope this helps

Answer 7

Well, i don't know what your "original" omelette receipe is like, but what i like to do is just add fresh garden herbs like parsley, dill and things like that. It's quite good. You can even add little pieces of diced tomato that will cook with the omelette. With herbs it's delicious.

Another thing, less "healthy", is to cook the omelette on top of cooked maccaronis. I really like it.

I personally always add a few drops of vinegar on top of my plate before i start eating the omelette... That's the way i prefer it! :)

Answer 8

Make a tomato omellette by using fresh and juicy tomatoes. Cut one big tomato in slices and while they are cooking in a little butter remove the rim of skin ( easier this way) with a fork. Add a little freshly chopped rosemary. Once tomato has softened and while there are still lots of tomato juice too, add your beaten eggs to make the omellete.

Answer 9

I make "everything" ommlettes. no need for a recipe.

3 eggs, whip a bit, butter.
start it off in the pan.
add in peppers, onions, cheese, mushroom, (veggie) ham, courgettes, , quorn, carrot, tomato.....basically anything in the fridge !

work the ingredients into the top of the ommlette before it solidifies. Brown off the top under the grill.

Answer 10

Start off with low fat cooking spray, slice and dice an onion, add to pan with sliced red and green peppers, until soft. Raise up the heat and add three beaten eggs, with grated cheese then sit back and enjoy. Bon appetit!!!