How To Make An Omelette | 3 Easy Omelette Recipes

An omelette is a breakfast essential for many of us but how many of us know how to make an omelette? An omelette is a deceptively simple dish to make and yet so many things can go wrong.

On numerous occasions you will find that your omelette has turned into a scrambled egg or worse it hasn’t cooked uniformly throughout. But with these simple and effortless recipes, your omelettes will always turn out soft and golden yellow.

The art of making omelettes can be perfected by just ensuring two things. First, you need a non-stick fry pan. You can also get a non-stick omelette pan that are specially designed for this purpose. The non-stick surface requires less oil and helps to release the omelette cleanly and smoothly onto your plate.

When you pour the eggs in the pan, it should fill out the entire surface of the pan so the size of the omelette pan should accommodate the number of eggs you use. For 2 eggs, use a 6 inch fry pan, for 4-6 eggs, use an 8 inch pan.

The second thing is to cook your eggs so they are still under cooked before you fold them. If your pan is sufficiently hot (that’s another things you need to ensure), the eggs will not need more than a few minutes to cook. Before folding the omelette, the surface should still be a bit ‘liquidy’. This liquid part will be cooked in the inner heat after you folded the omelette.

Omelettes should be served piping hot with a dash of salt and pepper.

 

1.Classic Broccoli and Cheese Omelette

 

This is a very basic omelette recipe and the ingredients are very easy to attain. If you are in a hurry, you can make this omelette in less than 10 minutes before going to work or sending the kids off to school.

Total time: 10m

Yields: 1 serving

Ingredients:

  • 2 eggs
  • 2 tbsp. water
  • 1/3 cup cooked broccoli florets
  • 2 tbsp. finely shredded Cheddar cheese
  • Salt and pepper as needed

Directions:

  • Shred cheddar cheese in a grater and keep aside.
  • Cut the broccoli and boil them until tender.
  • Combine the eggs with water in a bowl until they are well blended together.
  • In a non-stick omelette pan, spray cooking oil and heat over medium-high heat.
  • When the pan is hot and the oil is simmering, pour the eggs in. If your pan was sufficiently heated, the egg should immediately set at the sides.
  • Push the cooked edges towards the center of the pan gently. Make sure that the egg is evenly cooked throughout.
  • When the eggs are cooked and there is no remaining liquid, pour in the broccoli and cheese on one side of the omelette.
  • Use a spatula to fold the other half over the broccoli and cheese.
  • Cook for a minute and slide the omelette gently on to your plate.
  • Season with salt and pepper.

For a special Sunday breakfast, serve this with fresh fruits like blueberries, oranges and strawberries. You can also add other ingredients in the filling, such as Brie and toasted almonds. For a Mexican twist, add a combination of corn, salsa, chorizo and jalapeno cheese.

 

2.French Omelette

 

This is another breakfast classic omelette and the great thing about a French omelette is that it can be sweet or savory. To make the perfect French omelettes, refrain from using more than 2 eggs and serve hot.

Total time: 7m

Yields: 1 serving

Ingredients:

  • 2 eggs
  • 2 tbsp. water
  • 1/8 tsp. salt
  • Dash of pepper
  • 1 tsp. butter
  • 1/3 cup of filling such as shredded cheese and finely chopped ham

Directions:

  • Shred the cheese and chop the ham. Keep these aside.
  • Combine eggs, water, salt and pepper in a bowl until they are well blended.
  • Put a non-stick omelette pan over medium-high heat. When the pan is hot, add butter and tilt the pan to ensure that the butter coats the entire pan.
  • Add the egg mixture to the pan. The edges of the eggs should set immediately.
  • When the eggs are cooked and there is no remaining liquid, pour in the ham and cheese on one side of the omelette.
  • Use a spatula to fold the other half over the ham and cheese.
  • Cook for a minute and slide the omelette gently on to your plate.

As with any omelettes, you can customize the fillings by adding your favourite ingredients. Ideal French omelettes have a variety of fillings such as sour cream, crisp bacon, sautéed mushrooms, fresh herbs, caramelized onions, etc.

For a sweet French omelette, add a dash of sugar instead of pepper and change the fillings to a combination of fruit preserves, nuts and berries. Before serving, sprinkle with powdered sugar.

 

3.Frittata

frittata

 

A frittata is an Italian omelette that you can serve for breakfast and/or dinner. The great thing about a frittata is that you have the freedom to add any ingredient you desire. You can fill it with vegetables, potatoes and even rice and pasta.

Total time: 15m

Yields: 2 servings

Ingredients:

  • 4 eggs
  • 1/4 cup milk or tomato juice or broth
  • 1/4 tsp. dried thyme leaves
  • 1 cup fillings can include a combination of meat, seafood, cheese, vegetables, cooked pasta or grains
  • 2 tsp. butter or vegetable oil
  • Salt and pepper as needed

Directions:

  • For the fillings, cut the ingredients into small pieces and cook the vegetables and proteins.
  • Drain the fillings and keep them aside.
  • Combine eggs, liquid (milk/tomato juice/broth), herb, salt and pepper until they are well blended.
  • Add the fillings to the egg mixture.
  • Heat butter in a non-stick omelette pan over medium-high heat. The pan should not be more than 8 inches.
  • Cook the eggs for 8 to 10 minutes until it is almost set.
  • Remove the pan from heat and keep it covered to finish the cooking.
  • After 5 to 10 minutes, there should be no remaining liquid, indicating that your frittata is ready.
  • Cut the frittata into wedges and serve hot.
  • For a nicer presentation, you can invert the frittata onto a plate and cut the wedges from the plate.

You can also top the frittata with shredded cheese, bread crumbs or crushed chips and pop it in the oven or under the broiler from the stovetop. Cook until no liquid remains and the toppings have melted in case of cheese or browned in case of crumbs and chips.

 

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