BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
THE BEST VEGAN OMELETTE EVER
There are a few vegan omelet recipes floating around the internet, but most resemble a sad tortilla more than a classic brunch food. The look, smell, texture, and taste of this are so similar to an egg omelet, I know I've now created the BEST vegan omelet, and I'm thrilled to share it with you here.
Provided by The Edgy Veg
Categories Brunch
Time 26m
Yield 4-6 servings
Number Of Ingredients 21
Steps:
- Heat 1 tsp olive oil over medium-high heat, add onion and cook until translucent and fragrant, 3-5 mins.
- Add the onion to a blender along with tofu, nutritional yeast, oil, garlic powder, and turmeric. As you're blending, add about a tablespoon at a time of soy milk to help the mixture blend. Puree until you have a smooth paste. Scrape down the sides as needed.
- Add the cornstarch and bouillon, and slowly add the rice flour and puree again for about 30 seconds, add black salt and pepper, and more soy milk if needed, blend again until combined and thick, scraping down the sides. The batter should resemble a pancake batter. Set aside.
- Heat 1 tbsp vegan butter or oil in a nonstick skillet, sauté 2 cloves of garlic, shallot and mushrooms until the mushrooms are browned add spinach and cook until wilted. Remove from the pan and set aside.
- In a large non-stick skillet over medium heat. Add 1 tsp of vegan butter and coat the pan.
- Add half of the tofu batter, and spread it gently with a spatula to cover the bottom of the skillet completely.
- Cover, and cook the omelet for 5 - 8 minutes, or until top seems dry.
- Gently loosen the omelet from the bottom of the pan with a spatula and carefully flip and cook it for another 2 minutes.
- Loosen the omelet again, and some of the toppings to one side of the omelet.
- Gently with your spatula, fold over the other side of the omelet and transfer onto a serving plate. Repeat with remaining batter and fillings.
PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
CLASSIC OMELETTE
Classic French Omelette
Categories Egg Breakfast Brunch Self Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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.
- Optional Lowfat Fillings
- 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
COPYCAT IHOP PANCAKE BATTER OMELET
A classic 3-egg omelet made fluffier and more filling with a secret ingredient: pancake batter!
Provided by Jill Nystul
Categories Breakfast
Time 15m
Number Of Ingredients 4
Steps:
- Prepare 1/2 cup of pancake batter by adding a few tablespoons of water to about 1/3 cup of "just add water" pancake mix.
- Crack the eggs into a bowl and whisk well.
- Add the batter to the eggs and stir to combine.
- Cook omelet on a preheated skillet or griddle for about 5 minutes, or until the eggs are mostly set, then sprinkle on add-ins like cheese, meat, or veggies.
- Fold 1-2" of each side of the omelet toward the center, then roll the omelet from the top toward the bottom.
Nutrition Facts : Calories 283 kcal, Carbohydrate 13 g, Protein 20 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 522 mg, Sodium 408 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGAN OMELETTE
Enjoy a nutrient-dense, flavor-packed vegan omelette ('omelet') with vegetables using simple ingredients and 20 minutes! This recipe is dairy-free, egg-free, and even soy-free (no tofu) and can be served as a light breakfast, brunch, lunch, or dinner!
Provided by Michaela Vais
Time 20m
Number Of Ingredients 14
Steps:
- Watch the video in the post for visual instructions.Heat about 1-2 teaspoons of oil in a skillet and add the onion, bell pepper, and mushrooms. Saute for a few minutes until the veggies are softened, then turn off the heat.
- Meanwhile, grind 60 grams of red lentils (or split mung beans) in an electric coffee/spice grinder (or high-speed blender) until it's flour. You can also use store-bought lentil flour or mung bean flour. Chickpea flour works too.
- Combine all dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.
- Add the water and stir with a whisk. Also, add the cooked veggies and fresh herbs (I used parsley), and stir again with a spoon.Allow the batter to sit: Allowing the batter to sit for 5-10 minutes helps create a better consistency. It's not necessary though, but if you have the time, leave it for an extra few minutes.
- Heat a few teaspoons of oil in a skillet (use the same that you used to saute the veggies, just wipe it clean with a tissue) and pour in half of the batter once the oil is hot.
- Spread it evenly with a spoon and let the omelette cook over medium heat for about 3-4 minutes, then flip it over with a spatula (pancake turner) and cook the other side for a few minutes.
- Repeat this process with the other omelette, serve, and enjoy!
Nutrition Facts : ServingSize 1 omelette, Calories 207 kcal, Carbohydrate 32 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Fiber 11 g, Sugar 2 g
NOODLE OMELETTE
Noodle omelettes made with ramen and eggs - cheap, nourishing, and inexpensive. Cut the complicated cooking steps and get food to plate, fast!
Provided by HurryTheFoodUp
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Prep the ramen noodles as per packet instructions.
- Chop the green onion. In a mixing bowl crack in the eggs, mix well with the soy sauce, white vinegar, chili and pepper.
- Once the ramen is done add it to the batter.
- If you have basil leaves at hand, roughly chop or rip them and add to the batter.
- Transfer the batter to the pan and fry on low to medium heat for 4 minutes. Flip and fry for 3 minutes. Done!
- Like your omelettes saltier? Crack a little salt on top. Next time add a pinch to the batter.
Nutrition Facts : Calories 636 kcal, Carbohydrate 56 g, Protein 22 g, Fat 35 g, SaturatedFat 10 g, Cholesterol 327 mg, Sodium 2864 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKPEA OMELETTE - VEGAN OMELETTE
A gluten free, soy free, and vegan omelette using chickpea flour and fried in a skillet.
Provided by Monica Davis
Categories Breakfast
Time 17m
Number Of Ingredients 6
Steps:
- Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
- Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
- Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
- Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
- Remove the veggies and add them to the batter and give the batter another stir.
- Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
- Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
- Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.)
Nutrition Facts : ServingSize 1 omelette, Calories 297 kcal, Carbohydrate 26 g, Protein 11 g, Fat 16 g, SaturatedFat 1 g, Sodium 626 mg, Fiber 6 g, Sugar 3 g
PANCAKE BATTER OMELET
Steps:
- Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.
CHICKPEA OMELETTE
Use chickpea flour to make an easy eggless omelette for a quick and healthy plant-based breakfast.
Provided by Deryn Macey
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Chop up your choice of vegetables, use up to approximately 1/2 cup combined vegetables such as onion, green onion, mushroom, garlic, bell pepper, zucchini. If using fresh green such as spinach, you can use 1 cup/handful of greens in addition to the other 1/2 cup.
- Heat 1 tsp oil of choice in a skillet (or use cooking spray or a good non-stick pan) over medium heat, then add the onions and mushrooms and cook for 5-6 minutes.
- While they're cooking, add the chickpea flour, turmeric powder, salt and plant-based milk to a bowl and mix until smooth. Set aside while you cook the veggies.
- Pour the chickpea omelette batter over the vegetables.
- Rotate the pan into circular motion to spread the batter and cook for 3-4 minutes, you will know when the omelette is cooked when the sides are dry and it's nearly firm in the centre.
- Carefully flip the omelette and cook for another few minutes.
- Serve immediately.
Nutrition Facts : ServingSize 1 omelette, Calories 306 calories, Sugar 7 g, Sodium 900 mg, Fat 7 g, Carbohydrate 46 g, Fiber 6 g, Protein 14 g
OMELETTE BATTER
Steps:
- Mix gently with a fork or whisk. To prepare, melt 1 1 /2 tbsp of butter over medium heat. When butter begins to sizzle add the batter and spread evenly by tilting the pan in a circular motion. Cook until batter begins to set and omelette begins to brown on the edges. Add filling in a line across the middle of the pan 2 inches wide. When the inner surface of the omelette appears almost dry, fold the edges along the filling from either side so that they overlap about 1 inch. break into two portions and serve.
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- Beat well with a fork.Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly.
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