A quick word about omelets
Different ways of making an omelet
There are three basic ways to make an omelet. When cooking a French omelet the eggs are sirred carefully as the set and then the omelets are folded into thirds. The French use a technique of moving the pan around as the egg sets.
The second way is to blend the ingredients with the egg mixture and then lift the edges of the omelet as it cooks to allow the uncooked egg to flow underneath.
The third way is to layer the ingredients on top of the cooked omelet and then place in the oven for a short period of time to heat toppings and melt any cheese.
Omelet making tips
- The most important tip for making a good omelet is to cook the eggs over a fairly high heat.
- You need to continually lift the edges as it cooks to allow uncooked egg to flow to the bottom.
- Make sure you add herbs and spices to the egg mixture.
- You can add anything you want to an omelet. Be sure that the ingredients you add blends together well.
- Depending on the personal taste add water or milk to egg mixture to make omelets light and fluffy.
- Don't be afraid to use leftover meat or vegetables in your omelet.
- Don't be afraid to experiment. Cheese, smoked fish, oysters and lobster are delicious in an omelet.
- Omelets are great for breakfast but they make an excellent lunch or dinner. Served with a salad and bread they make a satisfying, filling meal.
Apple Cinnamon Omelet
1 cup chopped apple
1tsp ground cinnamon
2 tbsp sour cream
2 tbsp heavy cream
1 tsp butter
2 tbsp brown sugar
- Whip eggs and cream with whisk until fluffy and set aside.
- Melt butter into large frying pan and add apples, cinnamon and brown sugar. Saute until apples are tender and set aside.
- Melt butter in omelet pan and add egg mixture. Cook until bottom is browned.
- When eggs are set flip them over. Add the sour cream to the center and place the apple mixture on top.
- Fold and place on plate.
1 dozen eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp tabasco sauce
1/2 cup sliced black olives
1 can diced tomatoes (14.5 oz)
1/3 cup chopped onions
1/3 cup chopped green peppers
1/3 cup sliced mushrooms or small can of mushroom
3/4 cup shredded extra sharp cheddar cheese
- Preheat oven to 350 degrees.
- Coat a 9 inch baking dish with butter flavored non-stick cooking spray.
- In a large bowl, combine eggs and milk and beat until frothy.
- Blend in salt, pepper, tabasco sauce, vegetables and cheese.
- Pour into prepared baking dish and cover with aluminum foil.
- Bake for 40 to 50 minutes or until eggs are set in center.
1/2 cup milk
1/2 tbsp canola oil
salt and pepper to taste
2 cans diced tomatoes with basil, garlic and oregano
1 tsp salt
1/2 tsp ground black pepper
2 tbsp canola oil
1/4 cup chopped onions
1/4 cup chopped green peppers
1/2 cup sliced mushroom or small can of mushrooms
1/4 cup sliced black olives
1 tsp cilantro
- Beat eggs until frothy.
- Add salt, pepper and milk
- Preheat oil in omelet or large frying pan. Add egg mixtureand cook until browned on bottom and eggs are set.
- Set aside.
- Pour oil in saucepan. Add mushrooms, onion, and green pepper. Saute for 5 minutes.
- Add diced tomatoes, salt, pepper and cilantro and simmer for 20 minutes.
- Add olives.
- Spread 1/2 sauce mixture over omelet.
- Fold in half, place on plate and top with remaining sauce.
1 cup chopped leftover meat ( chicken, turkey, beef, ham)
1/2 cup chopped onions
1/4 cup chopped green pepper
1/4 cup milk
1 tsp salt
1/2 ground black pepper
1 tbsp canola oil
- Beat eggs until frothy.
- Add milk and seasoning to eggs and stir in milk.
- In seperate pan, saute onionsand green peppers. Mix with egg mixture.
- Heat oil in omelet or fry pan, pour in egg mixture and cook gently, lifting the edges until browned on the bottom.
- Set aside in pan for a minute to set.
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