how i can make an delicious omelet?

Answer 1

Southwestern Omelet:

50 min 20 min prep
4 servings

8 eggs, beaten
1/2 cup water
1/4 teaspoon salt
1 (4 ounce) can chopped green chilies, drained
1/4 cup finely chopped onions
1/4 cup butter or margarine, divided
1 cup shredded monterey jack cheese or cheddar cheese
1 (8 ounce) jar taco sauce or picante sauce

1. Mix together eggs, water, and salt.
2. Stir in chiles and onion.
3. For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
4. Pour in one-fourth of egg mixture.
5. As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
6. When egg mixture is set and no longer flows freely, sprinkle 1/4 c.
7. cheese over half of omelet.
8. Fold omelet in half, and place on a warm platter.
9. Repeat procedure with remaining ingredients.
10. Serve with taco sauce.

Answer 2

1. Loaded Omelet
4 teaspoons olive oil, divided
8 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 slices turkey bacon, cooked until crisp (in the microwave or skillet)
1/2 cup sliced green bell peppers
1/2 cup sliced mushrooms
1/2 cup diced tomatoes or leftover tomatoes
1/4 cup chopped green onions
1/2 cup shredded Swiss cheese, optional

Preheat oven to 250 degrees F.
Heat 2 teaspoons of the oil in a large skillet over medium heat.
Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
Slice omelets in half and serve.

2. Spanish Potatoe Omelet
1 cup olive oil
4 large potatoes, peeled and cut into 1/8-inch slices
1 large onion, thinly sliced
Coarse salt
4 large eggs
1 small jar roasted red peppers, julienned

Heat the oil in a 9-inch skillet and add the potato slices one at a time so they don't stick together. Alternate layers of potato with the onion slices and salt the layers lightly. Cook slowly over medium heat (the potatoes will really boil in the oil rather than fry), lifting and turning the potatoes occasionally, until they are tender but not brown. The potatoes should remain separated, not in a "cake." Drain the potatoes in a colander, reserving about 3 tablespoons of the oil. ( The onion and potato give the oil a wonderful flavor, so save the rest for some other use. ) Wipe out the skillet, scraping off any stuck particles. (If this is difficult to do, wash the skillet. It will be used again to set the omelet and must be completely clean to avoid sticking.)
Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Add the potatoes and julienned red peppers to the beaten egg, pressing the potatoes down with a pancake turner so that they are completely covered by the egg. Let the mixture sit for 15 minutes.

3. Cajun Omelet
3 eggs
2 to 3 links pre-cooked sausages, sliced
1/2 green pepper, chopped
2 slices chopped onions
3 slices chopped tomatoes
1 tablespoon chicken Cajun spice
2 slices mozzarella cheese
Home fries, optional

In a bowl, mix eggs. Then add sausage, peppers, onions, tomatoes, and Cajun spice.
In a large frying pan, heat oil over medium high heat. Pour mixture into pan. Flip over when browned. Then add mozzarella cheese. Fold when finished.

Serve with a side of home fries, if desired.

Recipe can be expanded.

Answer 3

the recipe below is fine, except for the trick of making the eggs fluffy. when the omelet is half done, add a some water, cover, and let the steam fluff the eggs. ~ a former cook of O.S.U.

Answer 4

Fresh ingrediants and low heat, the best way to make a good omelet is to simmer it and take your time.