CLASSIC OMELET
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat an 8 to 10-inch non-stick omelet pan over low heat. Add 1 tablespoon of the butter and melt. While the butter is melting, break the eggs into a large bowl. Add the melted butter and whisk well. Season with salt and pepper.
- Return the pan to medium-low heat. Add the olive oil and the remaining butter and heat. Add the egg mixture and grasp the pan by its handle (using a potholder if necessary to protect your hand). Start shaking the pan forward and back while stirring the eggs slowly with the back of a fork, gently lifting a moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist "pancake" shape. At this time, add any filling of your choice, the tomato and goat cheese, or leave the omelet unfilled in the classic French style.
- To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over; you may use the fork or spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate. Serve immediately.
DINER-STYLE WESTERN OMELET
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Provided by Anna Stockwell
Categories Cook Like a Diner Breakfast Egg Omelet Bell Pepper Onion Ham Brunch Cheese Denver Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 1 omelet
Number Of Ingredients 9
Steps:
- Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
- Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
- Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.
PERFECT OMELETS
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad and buttered whole-grain toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.
- Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
- Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).
- Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
- Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.
WESTERN OMELET RECIPE BY TASTY
Looking for an omelet that's a bit less fussy and a little easier to make? Or maybe you're looking for a breakfast loaded with delicious fillings? This golden-brown-on-the-outside and flavorful-on-the-inside, American-style omelet is the one for you.
Provided by Matt Ciampa
Categories Breakfast
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
- Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
- Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
- Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
- Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 936 calories, Carbohydrate 15 grams, Fat 70 grams, Fiber 2 grams, Protein 60 grams, Sugar 6 grams
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