Best 2 No Turn Omelet Recipes

Indulge in the culinary delight of the no-turn omelet, a versatile dish that offers a symphony of flavors and textures. With its quick and easy preparation, this omelet is perfect for busy mornings or a delightful brunch. Discover a collection of no-turn omelet recipes that cater to various dietary preferences and flavor combinations. From the classic cheese omelet to the hearty vegetable-packed omelet, each recipe promises a satisfying and nutritious meal. Whether you prefer a simple and elegant omelet or one bursting with a medley of ingredients, these recipes have got you covered.

Here are our top 2 tried and tested recipes!

NO-TURN OMELET

No-Turn Omelet image

Adapted from a recipe in Quick Cooking, this was really tasty. It can be made the night before, covered, and refrigerated. If you do that, take it out 30 minutes before baking. You can use cooked crumbled sausage in place of the ham.

Provided by wife2abadge

Categories Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

8 eggs, beaten
2 cups low-fat ham, cubed
2 cups Velveeta reduced fat cheese product, cubed
2 cups skim milk
1 cup saltine crackers, crushed (about 24 crackers)
1/4 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 teaspoon salt

Steps:

Combine all ingredients in a large bowl and pour into a greased 13x9x2-inch baking dish.
Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 126.8, Fat 5.2, SaturatedFat 1.6, Cholesterol 148.8, Sodium 495.5, Carbohydrate 7.8, Fiber 0.5, Sugar 0.8, Protein 11.4

PERFECT OMELET

Perfect Omelet image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Ingredients

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.

Tips:

Use a nonstick skillet: A nonstick skillet is essential for making a no-turn omelet, as it prevents the eggs from sticking and allows them to cook evenly.

Heat the skillet over medium heat: Medium heat is ideal for cooking an omelet, as it allows the eggs to cook slowly and evenly without burning.

Use a spatula to gently lift and fold the eggs: As the eggs cook, use a spatula to gently lift and fold them over. This will help to create a fluffy and evenly cooked omelet.

Don't overcook the eggs: Omelets are best when they are cooked until they are just set, but still slightly runny in the center. Overcooked omelets are tough and rubbery.

Add your favorite fillings: Once the eggs are cooked, you can add your favorite fillings, such as cheese, vegetables, or meat. Be creative and experiment with different flavor combinations.

Conclusion:

With a little practice, you'll be able to make a perfect no-turn omelet every time. This simple and delicious dish is a great option for breakfast, lunch, or dinner. So next time you're looking for a quick and easy meal, give this recipe a try.