Thursday, May 28, 2015

top 10 omelette you should definitely eat



 1. Cheese Omelette(1 serving)    
  • 2 eggs
  • 2 teaspoons butter or margarine
  • 1/4 cup shredded Cheddar cheese
  • Salt and pepper -- if desired
1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed. 
2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter. 
3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese. 
4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper and additional cheese if desired.

2. Omelettes In A Bag
(1 serving)    
  • 2 large eggs
  • 1 Tablespoon of grated cheese
  • 1 Tablespoon or so of any other ingredient you like in your omelette (like onion or cooked bacon) - optional
  • 1 small Ziploc freezer bag
Crack eggs right into the small Ziploc bag. Add the cheese and any optional ingredients you like. Seal the bag, squish the ingredients to mix. "Burp" the air out.
Bring a medium-sized pan of water to a heavy boil.
Drop Ziploc baggie into the boiling water. Boil for 5 minutes (please see note below).
Carefully, remove baggie from the water. Open the bag and roll the omelette onto a plate. YUM!
This was used to feed a group of twenty-five. Everyone had a hot breakfast!




3. 40-Second Omelet
(1 serving)    
  • 2 eggs
  • 2 Tablespoons water
  • 1 Tablespoon butter or 1 teaspoon oil
Here's a quick tutorial on making a fast omelet. The recipe was submitted to the site back in 2003 by 'MiniMidgy'. I tested it and photographed it this morning (July 2013). Mine actual took 50 seconds, but that seemed within the parameters of success. Instead of an 'inverted pancake turner' I used a spatula. The omelet pictured here was filled with a blend of Italian cheeses and garnished with chopped chives.



4. Denver Omelet
(2 servings)    
  • 4 large eggs
  • 1 cup onion - chopped
  • 1/2 cup red bell peppers - chopped
  • 1/2 cup green bell peppers - chopped
  • 1/2 cup cooked ham - diced
  • 8 slices bacon - cooked and crumbled
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • a couple drops drops of your favourite hot sauce (optional)
What is a Denver omelet? Almost everyone agrees that it should have chopped onion and chopped bell pepper cooked into the egg (preferably a combination of red and green bell pepper). Most people would expect small cubes of ham in there too. Whether or not it should have cheese as a filling or a topping is up for debate. The recipe submitted here is sort of a Meat Lover's Denver Omelet. It includes crispy, crumbled bacon with the ham and vegetables. For more of a purist's Denver Omelet, just skip the bacon. 



5. Cream Cheese Spinach Omelette
(1 serving)    
  • 2 oz cream cheese
  • 2 eggs
  • 1/4 cup chopped fresh spinach leaves
  • 1/4 teaspoon toasted sesame seed oil
In a bowl, mix together cream cheese and spinach. In a separate bowl, beat 2 eggs. Brush sesame seed oil on the bottom of a frying pan. Preheat pan on medium heat, pour in eggs.
Cook until able to flip egg. Spread cream cheese mixture onto cooked side of egg. Wait 30 seconds to ensure the other side of the egg is cooked, fold in half, wait 1 minute to melt cream cheese mixture. Remove from heat, serve.



6. Spanish Omelette
(4 servings)    
  • 4 medium-sized potatoes - peeled and thinly sliced
  • 6 large eggs
  • 1 onion - chopped
  • 1 green pepper - chopped
  • 1/4 litre (about 1 cup) olive oil
  • salt
Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.
After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.



7. French Potato Omelet
(2 servings)   
  • 3 large eggs
  • 1/2 small potato - peeled and diced (1/4 inch cubes)
  • 2 teaspoons butter
  • 1 or 2 teaspoons chopped parsley
  • 1 pinch salt
  • pepper - to taste
In a medium fry pan over medium-high heat, melt the butter and saute the potatoes until lightly browned.
In a medium bowl, beat the eggs. Stir in parsley and salt and pepper.
Reduce stove-top heat to medium and pour egg mixture over the potatoes. When the eggs are almost completely set, carefully fold the omelet.
If you'd like to Americanize your French omelet, add a slice of American cheese, before folding.
Remove pan from heat and allow to set and finish cooking for one minute.
Transfer to a serving platter and garnish with additional parsley.

8. Western Omelette
(2 servings)    
  • 3 large eggs
  • 1 Tablespoon butter
  • 1/4 cup ham - minced
  • 2 Tablespoons onion - chopped
  • 2 Tablespoons green pepper - chopped
Mix eggs slightly. Combine with ham, onion and pepper.
Cook the same as you would any omelette.


9. Greg's Ham & Cheese Omelet
(1 serving)   
  • 3 large eggs
  • Cheddar or American cheese
  • lean ham
  • butter
Melt butter in pan and lightly saute ham. Crack the eggs in a bowl, mix adding a little water. When ham is done according to your liking add the eggs, and then stir for 5 seconds.
Allow to cook, if you want salt and pepper, then add cheese at the end, Slid egg mixture onto plate. I like some whole wheat or rye toast to go with this!



10. Cheesy Chicken Omelet
(2 servings)    
  • 3 large eggs
  • 2 slices bacon
  • 2 Tablespoons leftover chicken - chopped
  • 1 teaspoon butter
  • 1 and 1/2 Tablespoons tomato - chopped
  • 1 Tablespoon bell pepper - chopped
  • 1 clove of garlic - minced
  • 1 green onion - chopped
  • 1 Tablespoon ranch dressing
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup shredded Mozzarella cheese
  • salt and pepper - to taste
In a skillet over medium high heat, cook bacon until crisp. Crumble, set aside.
Melt butter in an omelette pan over medium heat and sauté vegetables, about 2 minutes. Beat eggs; season with salt and pepper and pour into the pan, covering the vegetables. Place a lid over the pan.
In a small bowl, combine bacon, chicken, and ranch dressing. Stir well to coat.
Once the omelette has set and puffed slightly, carefully flip.
Spread the chicken and bacon mixture over the omelette, sprinkle cheese on top, followed by the chopped tomato. Turn off heat and cover with a lid, allowing the cheese to melt.
Lift the lid, fold omelette in half, cut into two wedges and serve.