Perfect Omelette For One Recipes

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STOVETOP OMELETTE FOR ONE



Stovetop Omelette for One image

Breakfast is said to be the most important meal of the day, and this hearty omelette includes veggies, turkey bacon, and cheese. Serves one hearty appetite or two smaller appetites.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 8

2 teaspoons butter
1 portobello mushroom, sliced
2 strips turkey bacon, chopped
¼ cup chopped green bell pepper
2 tablespoons chopped onion
2 tablespoons shredded sharp Cheddar cheese
3 eggs
salt and ground black pepper to taste

Steps:

  • Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
  • Whip eggs with salt and pepper in a bowl until well combined.
  • Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
  • Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 9.5 g, Cholesterol 613.2 mg, Fat 32.4 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 14.3 g, Sodium 751.3 mg, Sugar 4.8 g

BASIC OMELETTE RECIPE



Basic omelette recipe image

Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.

Provided by Miriam Nice

Categories     Breakfast, Brunch, Lunch, Supper

Time 10m

Number Of Ingredients 3

3 eggs, beaten
1 tsp sunflower oil
1 tsp butter

Steps:

  • Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
  • Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
  • Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
  • At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium

SAVORY OMELET FOR ONE RECIPE BY TASTY



Savory Omelet For One Recipe by Tasty image

Here's what you need: eggs, milk, salt, pepper, cayenne pepper, paprika, cheddar cheese blocks, gouda blocks, salami, garlic, onion, ketchup, olive oil, tortillas

Provided by Domenic Presta

Yield 1 serving

Number Of Ingredients 14

2 eggs
1 ½ tablespoons milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
5 cheddar cheese blocks
3 gouda blocks
7 blocks salami
1 tablespoon garlic, minced
2 tablespoons onion, diced
ketchup, optional
1 tablespoon olive oil
2 tortillas

Steps:

  • Set up a bowl on the counter, and crack two eggs into it. To this, add milk, salt, pepper, cayenne pepper, and paprika.
  • Whisk the ingredients until they form a mixture.
  • While whisking, warm a small pan on medium heat with 1 tbsp of either butter or olive oil.
  • Once the pan is hot, pour the egg mixture into it.
  • Cut cheeses and salami into 5 by 5 by 5-millimeter cubes: you should have around 17-20 of them total. The ratio from cheese to salami should be around 2:1.
  • Add the garlic and onion into the pan.
  • After the garlic and onion have cooked for a bit, add the cheese and salami into the pan.
  • Continue to cook everything, until the egg is completely cooked, and the cheese is melted.
  • Set up a tortilla on a plate, and place the cooked omelette onto it.
  • If you'd like, squirt a little ketchup onto the omelette, but don't smother it.
  • Place a second tortilla over the omelette. Cut into halves and serve.
  • Enjoy!

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 OMELETTE FOR ONE



Perfect Omelette for One image

I first saw this recipe on a TV cooking show and it looked so easy and good, decided to make it. So easy and quick and tastes so good.

Provided by William Uncle Bill

Categories     Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 5

2 large eggs
1 tablespoon cold water
1 pinch salt
1 pinch black pepper
2 tablespoons butter

Steps:

  • In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
  • Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
  • Add butter and let it melt.
  • Rotate pan and let the butter coat the edges.
  • Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
  • During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
  • Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
  • You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
  • Do not let the omelette brown. It should be thin and soft.
  • Enjoy.

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

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From foodnewsnews.com


HOW TO MAKE A GOOD OMELETTE WITH 2-EGG. PLUS FIVE EASY …
2019-10-28 I prefer one tablespoon butter and a two egg omelette (serves 1). In a bowl beat the eggs with a fork until loose bubbles form. Add the water and the cream and blend together. Heat the pan over medium heat and then add the pat of butter. Swirl the pan to distribute the butter.
From highlandsranchfoodie.com


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