Omelets are a classic brunch dish that can be enjoyed by people of all ages. They are quick and easy to make, and they can be customized to include a variety of ingredients, making them a versatile option for any meal. This article provides three delicious omelet recipes that are sure to please everyone at your table. The first recipe is for a classic cheese omelet, which is a simple but satisfying dish that is perfect for a quick and easy breakfast or lunch. The second recipe is for a vegetable omelet, which is packed with healthy vegetables and is a great way to get your daily dose of nutrients. The third recipe is for a Denver omelet, which is a hearty and flavorful omelet that is perfect for a weekend brunch or a special occasion. No matter which recipe you choose, you are sure to enjoy a delicious and satisfying omelet that will leave you feeling full and satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PERFECT BRUNCH OMELETS
Steps:
- In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 336 calories, Fat 25g fat (14g saturated fat), Cholesterol 475mg cholesterol, Sodium 604mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
Tips:
- Use fresh ingredients. The fresher your ingredients, the better your omelet will taste. This includes using fresh eggs, vegetables, and herbs.
- Don't overbeat the eggs. Overbeaten eggs will make your omelet tough. Just whisk them until they are combined.
- Cook the omelet over medium heat. This will help the omelet cook evenly and prevent it from burning.
- Don't overcrowd the pan. If you overcrowd the pan, the omelet will not cook evenly. Cook the omelet in batches if necessary.
- Be patient. It takes a few minutes to cook an omelet properly. Don't rush it or you will end up with a raw or overcooked omelet.
- Use a nonstick pan. This will help prevent the omelet from sticking to the pan.
- Season the omelet with salt and pepper. This will help enhance the flavor of the omelet.
- Add your favorite fillings. You can add a variety of fillings to your omelet, such as cheese, vegetables, meat, and herbs.
- Fold the omelet over. Once the omelet is cooked, fold it over in half. This will help keep the fillings inside the omelet.
- Serve the omelet immediately. Omelets are best served hot out of the pan.
Conclusion:
Omelets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make a perfect omelet every time. So next time you're looking for a quick and easy meal, give an omelet a try!
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