3 EGG OMELET RECIPES

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THREE EGG OMELETTE RECIPE - FOOD.COM



Three Egg Omelette Recipe - Food.com image

Even if you know how to make an omelet with your eyes closed, try this! Tell me if it helps you refine your technique or if it is something you would also like to recommend to fledgling cooks out there. It is the classic omelet I learned early on, although organic was not a demand for me then as it is now.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 10

3 large free-range organic eggs, brought to room temperature
2 tablespoons organic milk (a splash) or 2 tablespoons organic half-and-half (a splash)
1 tablespoon european butter (I like Italian from Parma myself)
1 pinch unrefined sea salt
1 pinch fresh ground black pepper
1/4 cup freshly grated sharp cheddar cheese (a handful)
1 half-moon slice colby cheese with jalapenos or 1 slice monterey jack pepper cheese
chopped fresh chervil, chives (optional) or parsley (optional)
1/4 cup chopped pre-cooked meats and raw vegetables, brought to room temperature (other favorite ingredients) (optional)
paprika (as desired) or hot sauce (as desired)

Steps:

  • Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
  • When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
  • Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
  • Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
  • As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
  • Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
  • Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
  • If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
  • Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
  • Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.

Nutrition Facts : Calories 454, FatContent 36.3, SaturatedFatContent 18.6, CholesterolContent 622.5, SodiumContent 1086.6, CarbohydrateContent 3.9, FiberContent 0.4, SugarContent 1.3, ProteinContent 27.1

SUPER FLUFFY OMELET RECIPE BY TASTY



Super Fluffy Omelet Recipe by Tasty image

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Provided by Pierce Abernathy

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 6

5 large egg whites
3 large egg yolks
2 tablespoons unsalted butter, halved
salt, to taste
pepper, to taste
fresh chive, chopped, for garnish

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!

Nutrition Facts : Calories 463 calories, CarbohydrateContent 1 gram, FatContent 35 grams, FiberContent 0 grams, ProteinContent 31 grams, SugarContent 1 gram

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