Omeletscramble Recipes

LIGHT AND FLUFFY OMELETS

Steps:

• Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
• Serve immediately.

OMELET FOR A CROWD

Steps:

• Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds.
• Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet.
• Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter.
• Repeat process above for remaining 3 servings. Serve immediately.

PERFECT OMELET

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.

BAKED OMELET ROLL

Steps:

• Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes. , Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.

SUPER FLUFFY OMELET RECIPE BY TASTY

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!

SKILLET SCRAMBLE

Steps:

• In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

OMELET CASSEROLES

Steps:

• Divide the butter among five 13x9-in. baking dishes; set aside. In a large bowl, beat 20 eggs, 2 cups milk and 1/4 teaspoon pepper until blended. Stir in 1-1/2 cups cheese and 1-1/2 cups ham; pour into one prepared dish. Repeat four times. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean (cover with foil if the top browns too quickly). Let stand for 5 minutes before cutting.

JOE'S SPECIAL SCRAMBLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
• Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.

23 BEST OMELETTES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an omelette in 30 minutes or less!

OMELET SCRAMBLE

Steps:

• Crack all 4 eggs into a bowl.
• Add the milk, salt and pepper to the eggs and whisk. Set aside.
• Sauté mushrooms in a bit of butter for 2 or 3 minutes.
• Add the shredded cheese, bacon crumbles and sauteed mushrooms to the egg mixture and mix.
• Pour egg mixture into a pan at medium-high heat and cook eggs, scrambling constantly, until no liquid is visible.
• Top with additional cheese and parsley if desired.

SCRUMPTIOUS SCRAMBLE

Steps:

• In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
• In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.
• Serving suggestion: Serve with a piece of whole-grain toast spread with 1/8 of an avocado, instead of butter.

OMELET CUPS

Steps:

• Thaw potato nuggets according to individual package instructions.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
• Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
• Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.

OMELET CROISSANTS

Steps:

• In a small bowl, whisk the eggs, water and bouillon; set aside., In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon pepper in butter until tender., Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges., Spread croissants with salad dressing. On croissant bottoms, layer bacon, omelet, cheese, arugula and tomato. Replace croissant tops., Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

SCRAMBLED EGG OMELET

Steps:

• Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
• Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
• Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
• Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.

SCRAMBLED OMELETTE

Steps:

• Using a lightly greased pan, fry bacon pieces and onion to taste.
• Add remaining ingredients and fry over low heat until light and fluffy.

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!