Before make an omelet remember always use a good non stick pan. Grease lightly and apply medium heat.
Allow four eggs for every omelette. Beat with a fork, season with salt and pepper and add a little water.
Add your beaten, seasoned eggs. Allow a few seconds for eggs to start cooking, before adding whatever filling you fancy. e.g. cheese, ham, mushrooms, prawns, diced potato, garden peas. Place lid on pan and leave until the omelet looks cooked and there is no evidence.
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Allow four eggs for every omelet. Beat with a fork, season with salt and pepper and add a little water. Always use a good non stick pan. Grease lightly and apply medium heat.
Add your beaten, seasoned eggs. You may also add some herbs like parsley for extra flavour. Allow a few seconds for eggs to start cooking, before adding whatever filling you fancy. e.g. cheese, ham, mushrooms, prawns, diced potato, garden peas.
Place lid on pan and leave until the omelet looks cooked and there is no evidence of runny egg. Do not have the heat too high or the omelet will burn on the outside but remain uncooked in the middle. Keep the lid on the pan to ensure the omelette rises nicely.
Do not attempt to hurry the omelet along, it will not take very long to cook. Remove lid from pan, replace with your serving plate and hold firmly as you tip over and serve your perfect omelet on to an already warmed plate. Eat immediately.
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First of all, you'll need a good pan. I prefer a 7-inch skillet with a heavy bottom, sloping sides and a non-stick surface.
Mine has a non-stick surface that isn't anymore. I still make omelets in it; I just use a good shot of non-stick cooking spray. The heavy bottom and sloping sides are essential.
Have the filling ready. If you're using vegetables, saute them first. If you're using cheese, grate or slice it. If you're using up leftovers, warm them in the microwave.
Coat the omelet pan well with cooking spray if it doesn't have a good non-stick surface, and put it over medium-high heat.
While the skillet's heating, crack the eggs in a bowl and beat them with a fork. Two eggs are perfect for this size pan, but one or three will work. Don't add any ingredients; just mix them up.
The pan is hot enough when a drop of water sizzles right away. Add a tablespoon of oil or butter, slosh it around to cover the bottom, and then pour in the eggs, all at once. They should sizzle, too, and immediately start to set.
When the bottom layer of egg is set around the edges -- this should happen quite quickly -- lift the edge using a spatula and tip the pan to let the raw egg flow underneath. Do this all around the edges, until there's no more raw egg to run.
Turn the burner to the lowest heat if you have a gas stove; if it's electric, have a warm burner standing by, since electric elements don't cool off fast enough for this job.
Put your filling on one half of the omelet, cover it and let it sit over very low heat for a minute or two. Peek and see if the raw, shiny egg is gone from the top surface. If you used cheese, it should also be melted. If not, re-cover the pan and let it go another minute or two.
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Omelet or omelette words comes from a word meaning "to laminate," or build up in layers. And that's exactly what you do -- you let a layer of beaten egg cook, then you lift up the edges and tip the pan so the raw egg runs under the cooked part.
You do this all around the edges so you build it up evenly. You don't just let the beaten egg lie there in the skillet and wait for it to cook through -- the bottom will be hopelessly overdone before the top is set.
And when the omelet is done, slip a spatula under the half without the filling, fold it over, then lift the whole thing onto a plate.
You can get fancy and tip the pan, letting the filling side of the omelet slide onto the plate, and folding the top over as you go, but this takes some practice.
It makes a single-serving omelet. I think it's a lot easier to make several omelets than to make a big one; omelets cook so fast that it's not that big a deal. And you can customize your omelets to each individual's taste.
If you're making more than two or three omelets, set your oven to its very lowest heat and keep them warm in there.
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This is the best California omelet recipe.
Ingredients:
1. 2 large eggs, beaten
2. 1 tablespoon olive oil
3. 2 ounces Monterey Jack cheese, shredded
4. 1/2 medium avocado
5. 1/4 cup alfalfa sprouts
Directions:
- Spray small skillet with non-stick cooking spray, then place over medium high heat.
- When hot, add olive oil, then eggs and make omelet as detailed above. Arrange cheese over half of omelet, turn burner to low and cover for two to three minutes, or until cheese is melted.
- Arrange avocado over cheese, then place sprouts over avocado, fold omelet and serve.
- per serving: 10g carbs; 6.9g fiber; 28.8g protein; 55g fat;474mg cholesterol; 452mg sodium; 641 calories -- and as much potassium as a banana!
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Wow I think i loved this omelet. Very tasy and a litle bit spicy. But some times I prefer to make it very hot. Well It's Your choice...
Ingredients:
1. 6 Oysters
2. 2 tbsp Corn flour
3. 6 Eggs (beaten)
4. 4 Stems (spring onions)
5. 2 Stems coriander
6. 2 tsp Pepper
7. 1 tsp Sesame oil
8. 4 tbsp Peanut oil
9. Salt to taste
Directions:
1. Chop the onions and coriander.
2. Wash the oyster and cut them into small pieces.
3. Add corn flour to the pieces.
4. Keep it aside.
5. Add the chopped onions and coriander to the beaten eggs.
6. Blanch the oyster pieces in boiling water.
7. Drain it.
8. Add sesame oil, pepper and salt to it.
9. Mix it well.
10. Heat the peanut oil in a pan.
11. Pour half of the egg mixture and half of the oyster mixture into the pan.
12. Cook till the edges of both the sides of omelet turn slight brown in colour.
13. Oyster Omelette is ready.