Good omelette recipes?

Question

I need a good omelette recipe, so I have something new to try for breakfast. Any suggestions?

Answer 1

Country Style Omelette


2 servings 40 min 10 min prep

6 large eggs
1 medium potato, grated
1 tablespoon parsley, diced
100 g ham, virginian sliced and diced
1/4 teaspoon ground black pepper
1/4 teaspoon sage
1 medium onion, finely diced
1 tablespoon butter
2 button mushrooms, sliced
2 cherry tomatoes, sliced
1/4 green capsicum, diced (green pepper)
1/4 red capsicum, diced (red pepper)
2 teaspoons parmesan cheese
100 g cream cheese, finely diced


Whisk eggs in a medium bowl.
Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix.
Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling.
Evenly spread mushrooms, tomato, capsicum and cheeses over top.
Cook without turning until top is starting to firm, around 30 minutes.
If required flip over and cook other side around one minute to set egg.
Serve cut in half without folding.

Answer 2

Natto and Dried Bonito Japanese Style Omelette

4-6 eggs
bonito flakes
80g fermented soybeans
5 green onions
1 tablespoon soy sauce
salt
pepper
1/2 tablespoon oil


1. Cut up the onions in little pieces and mix it together in bowl with the natto and soy sauce.
2. Crack an egg into a bowl and add a little salt & pepper.
3. Add the onions & natto to the egg mixture.
4. Put oil on the pan.
5. Pour 1/4 of the mixture into pan.
6. Cook the mixture at medium heat.
7. When the omelette is half cooked fold it into an oval shape on the pan.
8. From the far side, turn it back over.
9. Do everything from step 4 to make 4 omelettes.
10. Put everything on a plate together and sprinkle the dried bonito on top.

Enjoy! ☼

Answer 3

Ok, first put your frying pan over medium heat and spray with cooking spray. (or use butter) Break 3-4 eggs in a bowl. Poke each of the yolks (to break them) and whisk them either with a whisk or a fork. Choose your ingredients. Personally, I chop up 3-4 deli slices of ham and 2 slices of American cheese slices. Prepare your ingredients (chop, slice, dice, etc.). Set aside. Pour your beaten eggs into the pan. Let set for about 30-45 seconds. Sprinkle your ingredients (meats, cheeses, etc.) mainly in the center of the circle of eggs. Forget about doing the fancy half-flip. Instead, just turn each side into the center (overlapping each other) forming a sort of modified rectangle. If desired, flip over once; otherwise, just wait a few seconds until eggs are set. Slide onto a plate, sprinkle with shredded cheese (if desired) and enjoy!!!! **seasoning should be added AFTER the omelette is complete as per each individual's taste (I hate pepper so if someone puts it in my omelette, I get mad!!) Trust me on this; I make VERY good omelettes!!!

Answer 4

Basic French Omelette Recipe

Ingredients
1 tsp olive oil
6 egg whites, whipped
1 tbsp water
1 tsp salt
1/2 tsp black pepper
Fillings below

Instructions
Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.


Fillings For Basic French Omelet
Sausage And Pepper Filling
1 tsp olive oil
3/4 cup low-fat polish sausage, cooked and crumbled
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1/4 tsp oregano
1/4 tsp basil

Potato And Bacon Filling
4 slices low-fat bacon, cooked and crumbled
1 tsp olive oil
2 medium potatoes, cooked, peeled, and diced
2 tbsp onions, chopped
2 tbsp parsley
2 tbsp fat-free cheddar cheese, grated

Vegetable Filling
1 tsp olive oil
1 cup carrot, cut in 1-inch strips
1/2 tsp ginger root
1 tsp olive oil
1 cup zucchini, cut in 1-inch strips
1 cup mushrooms, sliced
1/2 cup dark red kidney beans, drained and washed
1 tbsp Worcestershire sauce
1/4 tsp cornstarch

Preparation:
For Sausage And Pepper Filling:
Heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.

For Potato And Bacon Filling:
Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding.

For Vegetable Filling:
Cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.

Answer 5

Slice some onions lengthwise like little strips and sautee them in oil and then crack the eggs on them...it's really good...or u can cut up a tomato and sautee it in the oil a bit and then crack the eggs on it...or u can even do the onions and then the tomato and then eggs...it's all very popular with middle eastern and indoeuropean countries.

Answer 6

Check out the link

http://frenchfood.about.com/od/omelettes/Omelette_Recipes_and_Tips_for_Making_this_French_Cuisine_Classic.htm

Answer 7

Spanish Open-Faced Omelet

1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade

Preheat the oven to 400 degrees F.
Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.

Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.

Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.

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Herb and Brie Omelet

6 large eggs
2 tablespoons chopped assorted fresh soft herbs, such as chives, parsley, tarragon, basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 thick slices Brie, about 2 ounces each

In a small nonstick omelet pan or 8-inch skillet, melt 1 tablespoon of the butter over medium-high heat.

Whisk the eggs, herbs, salt, and pepper in a medium bowl until frothy.

Return the pan to medium-high heat and add 1 tablespoon of butter. When the butter is foamy, add half of the egg mixture and swirl to coat the bottom of the pan evenly. Using a heat-resistant rubber spatula or wooden spoon, stir the eggs lightly until almost set but still moist, 1 to 1 1/2 minutes. Pat the egg curds into an even layer with the back of the spatula. Arrange the cheese across the omelet and cook undisturbed until the eggs are set but not colored, 30 seconds to 1 minute. Lift an edge of the omelet with the spatula and fold the omelet in half to enclose the filling. Slide the omelet onto a large plate and repeat with the remaining ingredients.

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Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet

2 big handfuls baby spinach
2 tablespoons butter
8 pieces sun-dried tomato packed in oil, drained and finely chopped
2 scallions, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
6 large eggs
2 ounces goat cheese (1/2 a small log), cut into thin slices

Wash and dry the spinach then chop it coarsely.
Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.

Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.

Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.

Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.

Answer 8

Add some exotic cheese like Gouda that will give it an extra kick. Try this:

http://www.10news.com/cheflarry/9438798/detail.html

I made it last week and its yummy

Also you can omit the bacon and its still great.

Answer 9

eggs, water, ham dices, cheese diced, zip loc bag, shake, boil, 3 minute eggs