Stovetop Omelette For One Recipes

PERFECT OMELET

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.

STOVETOP OMELETTE FOR ONE

Steps:

• Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
• Whip eggs with salt and pepper in a bowl until well combined.
• Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
• Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

ONE-SKILLET OMELETTE

Steps:

• 1. In a 9 or 10-inch non-stick skillet, cook the ground sausage & drain in a strainer that's on a bowl, collecting the grease so it doesn't clog your drain. After cooking the meat, use a paper towel to wipe the skillet & clean off any excess grease.
• 2. Saute together the onion, garlic & bell pepper for about 5 min, or until the onion is soft. Set aside in a separate bowl. Use another paper towel to wipe away any excess grease/water out of the skillet.
• 3. Scramble the eggs in a medium-size mixing bowl, adding the dill weed, basil, & black pepper. You can also add other herbs/spices to give more flavor to the eggs.
• 4. Pour the scrambled eggs into the hot skillet, & let them cook for about 3-5 minutes to "set" the base. Using a LARGE flexible spatula/turner, carefully flip the eggs over, while trying to maintain a flat surface.
• 5. After turning the eggs over, sprinkle 1/3 cup of the grated cheese on the eggs (the melted cheese helps the omelette stay together, & holds all the fillings inside). Add all of the cooked sausage.
• 6. In this order, add all of the sauteed onion,garlic & bell pepper mix, most of the chopped tomato, and half of the remaining cheese.
• 7. CAREFULLY fold the omelette in half while it's still in the skillet. Let it cook for about one or two minutes before flipping it over to the other side. Cook for one more minute.
• 8. Slide omelette out of the skillet onto a plate. Top the omelette with the remaining cheese & chopped tomato. As you can see in the photo, I like to serve it with buttered whole-wheat toast & a side of freshly sliced fruit.

PERFECT OMELETTE FOR ONE

Steps:

• In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
• Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
• Add butter and let it melt.
• Rotate pan and let the butter coat the edges.
• Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
• During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
• Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
• You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
• Do not let the omelette brown. It should be thin and soft.
• Enjoy.

VEGGIE OMELET FOR ONE

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs and egg whites with the milk.
• Remove the vegetables from heat and put in small bowl and keep warm.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.

EASY OMELET FOR ONE

Steps:

• Whip the milk and flour together.
• Add sour cream or whipped cottage cheese.
• Add eggs and whisk until well blended.
• Keep in fridge until ready to cook.
• Heat non-stick skillet over medium heat (5-6 on electric stove).
• Spray skillet with lite olive oil or other veggie spray.
• Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
• Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
• Meanwhile have your filling ready and warm.
• Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.