Perfect Omelet Recipes

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PERFECT OMELETTE RECIPE



Perfect Omelette Recipe image

Learn how to make the perfect, tender and fluffy Omelette. The key to the perfect omelette is making sure you don't overcook it. It should remain light yellow in color and never brown. You can customize a basic recipe in so many ways.

Provided by Natasha Kravchuk

Categories     Easy

Time 5m

Number Of Ingredients 13

2 large eggs
Pinch fine sea salt
1/2 Tbsp unsalted butter
1/4 cup shredded mozzarella (low moisture, part-skim)
Fresh spinach (coarsely chopped)
Sautéed mushrooms
Crispy Air Fryer Bacon (chopped)
Sautéed diced bell pepper and onions
Ham (diced)
Chives or parsley, chopped (to garnish)
Salt and freshly ground black pepper
Baby tomatoes (halved)
Avocado (diced)

Steps:

  • In a small mixing bowl, beat together eggs and a pinch of salt until foamy.
  • Place a small nonstick skillet over medium heat and swirl in 1/2 Tbsp butter. Once butter is melted and bubbling, add frothy eggs to the skillet and immediately reduce the heat to low.
  • Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs towards the center until the eggs are nearly set.
  • Once the omelette is sliding around the pan easily and you can get a spatula underneath, flip the omelette over and turn off the heat.
  • Sprinkle cheese over the egg and add your favorite toppings. Fold the omelette in half and slide it onto your plate then garnish as desired.

Nutrition Facts : Calories 260 kcal, Carbohydrate 1 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 365 mg, Sodium 301 mg, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

PERFECT CHEESE OMELET



Perfect Cheese Omelet image

A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 6

2 large eggs
1/8 teaspoon kosher salt
Pinch of coarsely ground fresh pepper
1 teaspoon extra-virgin olive oil or unsalted butter
1/4 cup shredded Monterey Jack cheese
1 tablespoon thinly sliced scallion

Steps:

  • In a small bowl, whisk together eggs, salt, and pepper until frothy.
  • Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
  • Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).

Nutrition Facts : Calories 294 g

PERFECT OMELETS



Perfect Omelets image

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

3 large eggs, preferably room temperature
Coarse salt and ground pepper
1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional)
1 tablespoon butter, plus more for serving
1/4 to 1/3 cup desired filling

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.

23 BEST OMELETTES RECIPE COLLECTION



23 Best Omelettes Recipe Collection image

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

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

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

Nutrition Facts :

PERFECT OMELET



Perfect Omelet image

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.

THE PERFECT OMELET



The Perfect Omelet image

Whenever my in-laws come to visit, we have at least one "Omelet Morning" where the whole family gets to choose their own Made To Order omelets that I then create for them. They absolutely love the way I make them and I wanted to share my methods with you. This is for anyone who is a terrible "omelet flipper" like me! :) Add or take away ingredients as you wish. Oh, and pay no attention to the nutritional information generated by Zaar. That would only be accurate if you used all of the ingredients in all 4 omelets. Also, I estimated the amounts of the ingredients so you have enough for just about any option someone throws at you. Have fun!

Provided by Zoesmama

Categories     Breakfast

Time 40m

Yield 4 omelets, 4 serving(s)

Number Of Ingredients 17

8 eggs
1/4 cup 2% low-fat milk
2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper
1 cup diced onion (any kind)
1/2 cup green onion, chopped
1 cup green pepper, diced
1 cup red pepper, diced
1/2 cup bacon, crumbled
1/2 cup ham, diced
1 cup bay shrimp, cooked
1/2 cup lump crabmeat
1 cup cheddar cheese, shredded
1 cup part-skim mozzarella cheese, shredded
4 slices swiss cheese, diced
4 slices American cheese, diced
4 tablespoons butter

Steps:

  • Heat a small omelet pan over medium heat for 5 minutes.
  • Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).
  • Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.
  • Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute.
  • Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients.
  • As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting.
  • When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)
  • Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet.
  • Enjoy!

Nutrition Facts : Calories 811.8, Fat 60.4, SaturatedFat 32.6, Cholesterol 526, Sodium 1390, Carbohydrate 15, Fiber 2.5, Sugar 6.8, Protein 51.7

PERFECT CHEESE OMELET



Perfect Cheese Omelet image

Making perfect omelets takes some practice, so don't be disappointed if yoru first effort fails to meet your expectations. If using an additional filling, be sure to prepare it before you begin making the omelets.

Provided by Chef mariajane

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

3 large eggs
1/2 tablespoon unsalted butter, plus melted butter for brushing finished omelet
3 tablespoons cheddar cheese (or other cheese of your choice) or 3 tablespoons monterey jack cheese, very finely grated (or other cheese of your choice)
salt & fresh ground pepper

Steps:

  • Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.
  • Heat butter in 10-inch nonstick skillet over medium-high heat when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2-3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 20 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set, but still moist on surface, about 20-25 seconds. Sprinkle cheese and filling, if using, down center of omelet, perpendicular.
  • Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.
  • Run spatula between outer edge of omelet and pan to loosen, jerk pan sharply toward you a few times to slide omelet up far side of pan,. Jerk pan again so that 2 inches of unfolded edge folds over itself, or use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve,.

Nutrition Facts : Calories 353.4, Fat 27.1, SaturatedFat 12.1, Cholesterol 671.6, Sodium 277.5, Carbohydrate 1.2, Sugar 1.2, Protein 24.9

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