EASY OMELET MAKER RECIPES

EASY OMELETTE RECIPE - HOW TO MAKE AN OMELETTE | SOUTHERN ...

Easy Omelette Recipe - How to Make an Omelette | Southern ... image

If you ask 10 people how to make an omelette, chances are you'll get 10 different creations. I grew up in a house where an omelette was almost crisp, browned on the outside, folded in half, and packed with cheese and whatever fresh ingredients we had on hand. However, my culinary training exposed me to a fact that was difficult to believe at first—I'd been making omelette wrong my whole life. A true omelette should be almost custardy on the inside. The eggs are gently heated and barely cooked through before they're removed from the heat. This means that no browning takes place on the omelette, leaving the outside exceptionally tender—a fork should pass through almost like pudding. When prepared this way, the flavor of butter and eggs is all that's needed. The extra fillings are simply an added bonus gently wrapped in perfectly cooked eggs.This omelette recipe is easy and versatile to show off the extraordinary flavor of a simple omelette. Feel free to switch in a different cheese and add other fillings that appeal to you. Instead of chives, try other fresh herbs for different flavor.Easy Omelette TipsThe keys to success in making a proper omelette are starting with a nonstick pan that is just warm enough to melt the butter before adding in the eggs, gently stirring the eggs at the beginning of the cooking process, and removing the pan from the heat when the top of the omelette is still a little wet.

Provided by Micah A Leal

Total Time 15 minutes

Number Of Ingredients 5

Ingredients

2 eggs
1 pinch kosher salt
1 tablespoon unsalted butter
1 1/2 tablespoons chevre cheese
Fresh chives to garnish

Steps:

In a small bowl, whisk together the eggs and salt until the mixture is completely homogenous, and there is no separation of egg whites from the rest of the mixture, about 1 minute.
Place butter in a cold 8-inch nonstick skillet, and place over medium heat, swirling occasionally to encourage the butter to melt. As soon as the butter is melted, add the eggs and using a rubber spatula, immediately begin stirring the eggs in small circular motions moving clockwise around the pan. Do this until the eggs have created enough curds that it forms a solid mass on the bottom of the pan.
As soon as the butter is melted, add the eggs and using a rubber spatula, immediately begin stirring the eggs in small circular motions moving clockwise around the pan. Do this until the eggs have created enough curds that it forms a solid mass on the bottom of the pan.
Use the spatula to lift the edges of the omelet, making sure the egg is not sticking to the pan, and tilting the pan to allow some of the liquid egg on top to slide underneath the omelet. The underside of the omelet should have no brown or tan spots.
Remove the pan from the heat when there is only a thin film of liquid egg left on top. Sprinkle the cheese in a straight line just left of the center of the omelet. Use the spatula to gently fold the left side of the omelet just over the line of cheese, and roll the omelet onto a plate so it enwraps the cheese in a circular fold. Garnish with fresh chives.

BASIC OMELETTE RECIPE - FOOD.COM

Basic Omelette Recipe - Food.com image

This is a very simple omelette for one. If you are going to add any fillings, make sure to prepare them ahead of time. Feta cheese and dill is a favourite of mine.

Total Time 4 minutes

Prep Time 2 minutes

Cook Time 2 minutes

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 large eggs
salt and pepper, to taste
1 tablespoon oil or 1 tablespoon butter, for frying

Steps:

Crack the eggs into a small bowl and whisk.
Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.
This allows the uncooked egg on the top to flow down to the bottom of the pan.
When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.
Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.
Use your spatula to flip one half of the omelette over the other and serve immediately.

Nutrition Facts : Calories 263.2, FatContent 23.1, SaturatedFatContent 4.9, CholesterolContent 372, SodiumContent 142, CarbohydrateContent 0.7, FiberContent 0, SugarContent 0.4, ProteinContent 12.6

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