BASIC OMELETTE RECIPE
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
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
OMELET
This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside. A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny. Once you've got the technique down, you can play around with your seasonings, adding minced herbs, grated cheese, diced ham or sautéed vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, quick, weekday, weeknight, main course
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
- Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
- Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
- Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram
OMELET WITH A RUNNY YOLK
With this dish you get the best of both worlds -- the flavors of a hearty omelet, plus the delicious runny yolk of a fried egg.
Provided by Food Network Kitchen
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Melt the butter in a small nonstick skillet over medium heat. Add the ham and bell pepper and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes.
- Meanwhile, whisk together 2 of the eggs and some salt and pepper in a medium bowl. Stir in the Cheddar.
- Push the ham and peppers to the outside of the skillet, creating a ring. Pour the whisked egg mixture into the middle of the ring and let cook until mostly set, 1 to 2 minutes. Crack the third egg into the middle of the skillet on top of the omelet. Cover and cook until the egg around the edges is set but the yolk in the middle is still runny, about 4 minutes. Slide out of the skillet onto a plate and serve immediately, sprinkled with chives.
CLASSIC FRENCH OMELETTE RECIPE BY TASTY
French omelettes are arguably the most famous omelettes--and the most technically challenging. But fear no more, we take you through all the tips, tricks and techniques to create the most delicious, and beautiful, omelette in no time.
Provided by Matt Ciampa
Categories Breakfast
Time 20m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the eggs, water, and salt 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 an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
- Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
- Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
- Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
RUNNY OMELET
I love combining ingredients, especially for breakfast, but I just don't like making omelets. For me, the great part of eggs is the separate flavor of the runny yolks. This recipe is very easy to modify to your personal tastes, but the most important thing to keep in mind with your additional ingredients is that they will heat up within about three to four minutes. That means that rough veggies need to be pre-cooked, as should your bacon or other meats. All additives should be at room temperature. Here's how I had it this morning:
Provided by Lilith70
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.).
- Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet.
- Sprinkle your salt and pepper over the top.
- Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk.
- Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink.
- Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.
Nutrition Facts : Calories 642.7, Fat 51.7, SaturatedFat 29.6, Cholesterol 552, Sodium 909.2, Carbohydrate 4.5, Fiber 0.7, Sugar 3.7, Protein 39.8
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