PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
BRUNCH OVEN OMELET
Enjoy this easy omelet recipe for a filling brunch - oven baked and ready in just about an hour!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom.
- In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.
- Bake uncovered about 35 minutes or until eggs are set but moist. Sprinkle with parsley.
Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 340 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
BAKED BRUNCH OMELET
This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!
Provided by WALLEN
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
- In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
- Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 12.6 g, Cholesterol 193.1 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 14.4 g, Sodium 691.6 mg, Sugar 3.3 g
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
BRUNCH OVEN OMELET WITH CANADIAN BACON
Nothing could be easier than baking omelets for everyone in one dish! Topped with maple-flavored Canadian bacon, it's a real crowd pleaser, too.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
- Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.
Nutrition Facts : Calories 275, Carbohydrate 8 g, Cholesterol 360 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg
OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
HASH BROWN OMELET
We took the classic diner breakfast of an omelet and hash browns and combined them into a no-fuss dish that's both hearty and satisfying. Frozen shredded hash browns are browned in a skillet until golden and crisp, then cooked directly with the eggs for crusty potatoes in every bite. We also loaded the inside of the omelet with sautéed bell peppers, Canadian bacon, tomatoes and melty cheese and topped the whole thing with avocado slices for the ultimate diner-style meal you can easily make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the bell peppers, Canadian bacon, a pinch of salt and a couple grinds of black pepper. Cook, stirring occasionally, until the peppers are just tender and the bacon begins to brown in spots, 3 to 4 minutes. Use a slotted spoon to transfer the veggies to a small bowl, then return the skillet to the heat.
- Add 1 tablespoon of the olive oil to the same skillet, swirling the pan to evenly coat. Add the shredded hash browns in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the bottom is golden brown and crispy, about 8 minutes. Flip the hash browns over, add the remaining 1 tablespoon olive oil around the edge of the skillet, then continue to cook until the other side is golden, 4 to 5 minutes more.
- Meanwhile, whisk the eggs with a pinch of salt and a couple grinds of black pepper in a small bowl until thoroughly combined.
- Reduce the heat to medium-low. Break apart the hash browns slightly, then pour the eggs over top in an even layer. Cook until the eggs are just set, about 1 minute. Lay the cheese on one side of the omelet, then sprinkle over the reserved peppers and bacon, the tomatoes and scallions. Continue to cook until the cheese is just melted, 30 seconds to 1 minute. Fold the omelet in half over the filling like a book, then slide onto a plate. Top with the sliced avocado and serve immediately.
PERFECT BRUNCH OMELETS
Steps:
- In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 336 calories, Fat 25g fat (14g saturated fat), Cholesterol 475mg cholesterol, Sodium 604mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
OMELET BISCUIT CUPS
Steps:
- Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 412 calories, Fat 24g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1317mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.
BRUNCH OVEN OMELET
This was a breakfast hit for my niece who is very picky. The recipe came from Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325.
- Melt butter in 8x8x2" square baking dish in oven. Tilt dish to coat bottom.
- Beat eggs, sour cream, milk, and salt until blended. Stir in onions and pour into dish.
- Bake about 25 minutes or until eggs are set in center but still moinst.
Nutrition Facts : Calories 298.3, Fat 24.1, SaturatedFat 11.6, Cholesterol 508.1, Sodium 810.4, Carbohydrate 3.7, Fiber 0.1, Sugar 1, Protein 16.2
OMELET BRUNCH
Make and share this Omelet Brunch recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large mixing bowl, beat the eggs, sour cream, milk, and salt and pepper.
- Fold in the green onions.
- Pour mixture into a greased 13x9 inch baking dish.
- Bake for 45-55 minutes or until eggs are set.
- Immediately sprinkle cheese over the top.
- Let set a few minutes then cut into squares and serve.
Nutrition Facts : Calories 443.7, Fat 33.8, SaturatedFat 16.5, Cholesterol 686.7, Sodium 813.9, Carbohydrate 5.3, Fiber 0.1, Sugar 1.5, Protein 28.5
OMELET BRUNCH
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. In a large bowl, beat eggs, sour cream, milk, and salt. Fold in green onions. Pour mixture into a greased 9 x 13-inch pan. Bake 45-55 minutes, or until eggs are set. Immediately sprinkle cheese over top and cut into squares before serving.Makes 6-8 servings.
Nutrition Facts : Nutritional Facts Serves
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15 OMELET RECIPES FOR A DELICIOUS BREAKFAST - THE SPRUCE …
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- Low-Calorie Bacon Omelet. You don't often find the words "low calorie" and "bacon" in the same sentence, but this omelet makes it possible. Swap out fatty pork bacon for the lighter turkey version, and use skim milk instead of full fat.
- Cheesy Pizza Omelet. Enjoy pizza for breakfast with this filling, saucy day-starter. Gooey mozzarella cheese, chopped pepperoni, and tomato sauce give it that signature Italian flavor that works great for breakfast, brunch, or breakfast-for-dinner.
- Asparagus and Gruyere Omelet. Tender asparagus and smoky gruyere make a beautiful match in this simple springtime omelet. Use thin asparagus stalks, which will cook quickly but keep a little bite.
- Diner-Style Denver Omelet. Many diners feature this meaty omelet that makes enough to serve two. It comes chock full of ham, bell peppers, onions, and cheddar cheese.
- Philly Cheeseteak Omelet. Chow down on Philly cheesesteak for breakfast, but without the carb-heavy bun. Philadelphia natives have strong opinions on the right kind of cheese to use, so consider yourself forewarned.
- Classic French Omelet. Master this simple French omelet for an easy dish that you can endlessly customize to perfection. We like it with bacon, cheddar, and herbs, but the sky's the limit.
- Country Garden Omelet. No meat? No problem. Omelets have plenty of protein to tide you over until lunch, even without adding extra ingredients. Diced tomatoes, shallot, and cheddar cheese give this one lovely garden flavor, but you can add additional vegetables if you have them on hand.
- Kosher Mushroom and Onion Omelet. This umami mushroom and onion omelet tastes great for breakfast or brunch, whether you keep kosher or not. Earthy crimini mushrooms work well, but you can use other varieties if you can't find the artisanal variety.
- Hearty Chicken Omelet. Toss shredded leftover chicken into this quick and easy omelet for a hearty flavor that's a little different than your classic diner favorite.
- Egg White Greek Omelet. Using egg whites lightens up this delicious Greek omelet, but don't think it shortchanges the flavor. Salty feta cheese and kalamata olives, juicy cherry tomatoes, and iron-rich spinach make it taste just like the islands.
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