Western Vs Eastern Omelet Recipes

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

DENVER OMELET

Steps:

• Beat eggs, milk and salt & pepper with a fork. Set aside.
• Melt butter in a 6" skillet over medium heat. Add onion and cook until slightly softened about 3 minutes.
• Add ham and peppers. Cook an additional 3-5 minute or until peppers are tender.
• Turn heat to medium-low and add egg mixture. Allow to cook about 2 minutes.
• Run the spatula along the edges of the egg mixture while lifting the pan to allow raw egg to run underneath the cooked eggs.
• Once the eggs are almost set, add cheese and cover. Cook until top is set and cheese is melted, about 5-6 minutes.
• Fold in half and serve.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

DINER-STYLE WESTERN OMELET

Steps:

• Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
• Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
• Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.

5-MINUTE OMELET RECIPE

Steps:

• Gather the ingredients.
• In a glass mixing bowl , crack the eggs and beat them until they turn a pale yellow color.
• Heat a heavy-bottomed 6- to 8-inch nonstick sauté pan over medium-low heat. Add the butter and let it melt.
• Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy-you're going to want to work up a sweat here. If you're not up for that, use an electric beater or stand mixer with the whisk attachment. Whatever device you use, the goal is to beat as much air as possible into the eggs.
• When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to 1 minute or until the bottom starts to set.
• With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
• Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
• Gently flip the omelet over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
• If you're adding mushrooms, cheese, fresh herbs, or other ingredients, now's the time to do it. Spoon the filling across the center of the egg in a straight line.
• With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so (again, don't let it get brown).
• Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
• Serve and enjoy.

HOW TO MAKE A WESTERN OMELETTE (DENVER OMELETTE)

Steps:

• In a medium bowl beat the eggs well. Set aside.
• In an 8 inch skillet, melt 1 tbsp of butter. Add in the onion and saute until tender.
• Add in the bell peppers and fry until the onions are softened to your liking and the bell peppers are tender crisp.
• Add the ham and cook for one more minute, stirring.
• Pour the eggs mixture over top of the fried ham/vegetables mixture.
• Turn down the stove heat to low and cover with a lid for about 4-5 minutes.
• Once the eggs are solid and cooked almost through, flip the entire circle and cook for one more minute.
• Place the cheese on one side of the omelette and fold over the omelette into a half circle shape.
• Let the cheese melt inside then serve.

WESTERN OMELET RECIPE

Steps:

• Heat one tablespoon olive oil until hot in a medium skillet over medium heat.
• Add the diced onions and sauté until the onions are transparent, about 3-5 minutes.
• Add the diced green pepper and cook until they start to soften, about 3-5 minutes.
• Add the ham and cook for another minute or two until the ham starts to brown.
• While the vegetable mixture is cooking, put the eggs, salt, pepper and Tabasco (if using) in a deep bowl or 2 cup measuring cup and whisk until the eggs are thoroughly blended and a bit frothy.
• Remove the onion, green pepper and ham to a bowl and set aside.
• Put the other tablespoon of oil in the skillet and heat until hot.
• Pour the eggs into the skillet.
• Lift the sides of the eggs periodically as they cook and let the liquid eggs seep around the cooked part.
• When the eggs are nearly cooked through, return the onions, green pepper and ham to the pan, laying them over one half of the eggs.
• Fold the other half of the omelet over the top of the mixture.
• Cook for another couple minutes until warmed through and the eggs are set.
• Serve hot.