CLASSIC OMELETTE RECIPE BY TASTY
Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive
Provided by Matthew Johnson
Total Time 30 minutes
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs.
- Melt the butter in a medium frying pan over medium heat.
- Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
- Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
- Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 372 calories, CarbohydrateContent 1 gram, FatContent 29 grams, FiberContent 0 grams, ProteinContent 23 grams, SugarContent 0 grams
CLASSIC OMELETTE RECIPE RECIPE | EPICURIOUS
Classic French Omelette
Provided by EPICURIOUS.COM
Yield Makes 1 omelette
Number Of Ingredients 6
Steps:
- First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked — such as apples, mushrooms, onions, peppers, leeks — quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
- Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
- Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
- Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
- Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
- Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
- Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
- Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus
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THE CLASSIC OMELETTE RECIPE | GOOD FOOD
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1. Lightly beat eggs, sea salt, pepper and chives with a fork just before cooking (some cooks also add a tablespoon of milk or water).
2. Heat a 20-centimetre-diameter non-stick frying pan with sloping sides over medium heat, add butter, swirl well to coat, and heat until foaming.
3. Pour in eggs immediately and cook, using a spatula to draw back edges as they set, while tilting the pan to spill the runny egg over edges. When golden and set underneath but still a little runny on top, scatter your chosen filling (such as sliced smoked salmon) over half the omelette.
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