What's a truly delicious omelette recipe?

Question

I haven't had a good omelette in years, because my parents don't make them well. So I'm coming to you good people for a recipe. Ideas?

Answer 1

This is one of my favorite dishes.

Asparagus Frittata
Serves/Yields 4 servings
Difficulty Easy
Prep. Time 10 minutes
Cook Time 10 minutes

1/2 pound fresh asparagus
6 large eggs *
4 oz (about 1 cup) grated pamigiano reggiano *
1/4 tsp sea_salt
1/8 tsp fresh ground black pepper
2 Tbsps extra_virgin_olive_oil *

For a firmer frittata, a handful of dry bread crumbs can be added to the egg mixture, about 1/4 cup.

Directions
Step: 1
Rinse asperagus and remove white end. Cut in 1/2 inch pieces. Bring a pot of salted water to a boil and cook asperagus pieces for 3 minutes. Drain and set aside.

Step: 2
In a seperate bowl, beat the eggs, salt, pepper and parmesan.

Step: 3
In a 9 inch wide skillet, at least 2 inches deep, heat the oil over medium heat. Add asperagus and saute for 2 minutes.

Step: 4
Pour egg mixture over asperagus and cook, stirring gently for about 2 minutes. Shake pan to settle the egg mixture.

Step: 5
Cook the frittata until the bottom is golden brown, about 6 minutes. * Flip and cook on the other side until golden.

*To flip easily and without tearing the frittata, place a plate upside down over the pan, place your hand over the plate and turn the whole thing over.Slip the frittata back into the pan to finish cooking.

Answer 2

2-3 perfectly fresh eggs
Salt and pepper to your taste
Chopped, mixed fines herbes –use equal amount of parsley, chive, tarragon, and chervil (or any combination of them as well as other herbs you like). How much herbs do you put in your perfect omelette is entirely your own business.
Good butter, and plenty of it
A handful of perfectly sweet green peas
I personally like mushrooms and bacon in mine also!!

Now for how to make them

the fresher the eggs the better, but up to two weeks old is fine. Just break the eggs carefully into a bowl and season with salt and freshly milled pepper. Blend the egg yolks and whites with a large fork – the number one rule is not to over-mix – no beating or whisking. At this stage you could add some snipped chives or perhaps 1½ oz (40 g) of grated cheese to the eggs if you like. These should be gently combined with the eggs using a fork.

The size of the pan is vital: too small and the omelette will be thick, spongy and difficult to fold, too large and the eggs will spread out like a thin pancake and become dry and tough. For a 2- or 3-egg omelette, the base should measure 6 inches (15 cm) in diameter. I recommend using a mixture of oil and butter, ½ teaspoon of each. Place the pan on the heat and let it get quite hot, add the butter and oil and as soon as it melts swirl it round, tilting the pan so that the base and the sides get coated.

Turn the heat up to its highest setting – when I first demonstrated this on television I said, 'As hot as you dare' and that still stands – then when the butter is foaming, pour the eggs into the pan, tilting it to and fro to spread the eggs evenly over the base. Leave it on the heat without moving it for a count of five.

After this time a bubbly frill will appear round the edge. Now you can tilt the pan to 45 degrees and, using a tablespoon, draw the edge of the omelette into the centre. The liquid egg will flow into the space, filling it. Now tip the pan the other way and do the same thing. Keep tilting it backwards and forwards, pulling the edges so that the egg can travel into the space left – all this will only take half a minute.

Soon there will be just a small amount of liquid left, just on the surface, so now is the time to start folding. Tilt the pan again and flip one side of the omelette into the centre then fold again. Take the pan to a warm plate and the last fold will be when you tip the omelette on to the plate. Remember, an omelette will go on cooking even on the plate, so serve it immediately. For this reason it is important to have some liquid egg left before you start folding, but if you have left too much, leave it to set on the plate before eating. The perfect omelette is one just tinged with gold on the surface and very soft and squidgy on the inside.

ENJOY!!!!

Answer 3

Denver Omelet

(2 servings)

* 4 large eggs
* 1 cup onion - chopped
* 1/2 cup red bell peppers - chopped
* 1/2 cup green bell peppers - chopped
* 1/2 cup cooked ham - diced
* 8 slices cooked bacon - drained and crumbled
* 2 Tablespoons butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* a couple drops drops of your favorite hot sauce (optional)

Melt butter in a large skillet or on a griddle.

Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque.

In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired.

Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side.


You can omit the bacon for a more traditional Denver Omelet... but I like mine kinda meaty (sometimes I even add a slice of American cheese).

Answer 4

here is one beat eggs and add 2 tblsp of cream of celery soup. add some extra cheese and a few chopped onions and cook as you would normally . this is delicious. good luck and merry christmas .