Magic Omelette Recipes
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
QUICKIE, NO MESS OMELETTE
I started throwing things in my new kitchen toy (Magic Bullet) and out came the best omelette I've ever made! All ingredients (except the eggs, milk, and spices) are optional, use whatever veggies and meat combinations you like. P.S. Don't be put off by the blending of your veggies, I always made mine with chunky veggies in the eggs (or into the center after cooking with the cheese) but I was in a hurry and these are really good! You can taste the flavors of all the ingredients throughout your omelette. A real tastebud sensation!
Provided by LuckyMomof3
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Put all into blender (except butter) and blend until veggies are well minced.
- Melt butter in a medium fry pan over medium heat until butter starts to bubble.
- Lift and tilt pan to distribute butter all over pan.
- Pour egg mixture into fry pan and cover.
- Cook until top is set.
- (you might have to lift omelette and tilt pan to let stubborn eggs slide under and cook).
- Gently fold omelette in half and slide onto plate.
- Enjoy with a piece of toast.
Nutrition Facts : Calories 417, Fat 32.3, SaturatedFat 17.1, Cholesterol 487.5, Sodium 416.7, Carbohydrate 10.1, Fiber 2.2, Sugar 4.8, Protein 22.8
MAGIC OMELETTE
This isn't so much a recipe as a tip. Most of us make omelettes the same way: wait until the eggs are nearly cooked, then add cheese, vegetables, meat, etc., counting on the heat of the eggs to heat them, and in doing so unnecessarily overcooking the eggs. If, instead, you cover your egg pan with a pot lid, you can add the omelette filling from the outset and it cooks WITH the eggs, so your omelette's already done at the point where you'd normally add the filling. And get this - you never have to touch a utensil! Try it and I bet you'll never cook an omelette without a lid again.
Provided by Jedley
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat a non-stick skillet until butter sizzles.
- Scramble eggs; add to skillet (no need to fuss over lifting the solidified edges to let the liquid eggs underneath).
- Sprinkle eggs evenly with cheese, ham, chives, salt and pepper (or herbs de Provence, baby spinach, smoked salmon, pre-sauteed mushrooms, onions, peppers, anything you like).
- Cover and cook over low flame until eggs solidify, about 5 minutes.
- Slide from skillet to plate, folding omelette in half with edge of skillet.
Nutrition Facts : Calories 159.8, Fat 11.4, SaturatedFat 4.3, Cholesterol 377, Sodium 159.2, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
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