Best 4 Three Egg Omelet Recipes

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Omelets are a classic breakfast dish that can be enjoyed by people of all ages. They are quick and easy to make, and can be customized with a variety of ingredients. This article provides three different omelet recipes, each with its own unique flavor profile. The first recipe is a classic cheese omelet, made with eggs, cheese, and butter. The second recipe is a veggie omelet, made with eggs, vegetables, and cheese. The third recipe is a meat omelet, made with eggs, meat, and cheese. All three recipes are simple to follow and can be made in under 30 minutes. Whether you are looking for a quick and easy breakfast or a hearty and satisfying meal, these omelet recipes are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

THREE EGG OMELETTE



Three Egg Omelette image

Even if you know how to make an omelet with your eyes closed, try this! Tell me if it helps you refine your technique or if it is something you would also like to recommend to fledgling cooks out there. It is the classic omelet I learned early on, although organic was not a demand for me then as it is now.

Provided by PalatablePastime

Categories     Breakfast

Time 10m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 10

3 large free-range organic eggs, brought to room temperature
2 tablespoons organic milk (a splash) or 2 tablespoons organic half-and-half (a splash)
1 tablespoon european butter (I like Italian from Parma myself)
1 pinch unrefined sea salt
1 pinch fresh ground black pepper
1/4 cup freshly grated sharp cheddar cheese (a handful)
1 half-moon slice colby cheese with jalapenos or 1 slice monterey jack pepper cheese
chopped fresh chervil, chives (optional) or parsley (optional)
1/4 cup chopped pre-cooked meats and raw vegetables, brought to room temperature (other favorite ingredients) (optional)
paprika (as desired) or hot sauce (as desired)

Steps:

  • Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
  • When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
  • Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
  • Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
  • As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
  • Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
  • Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
  • If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
  • Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
  • Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.

Nutrition Facts : Calories 454, Fat 36.3, SaturatedFat 18.6, Cholesterol 622.5, Sodium 1086.6, Carbohydrate 3.9, Fiber 0.4, Sugar 1.3, Protein 27.1

THREE EGG OMELET



Three Egg Omelet image

These big, easy omelets satisfy everyone! Lots of meats, vegetables, and cheese to choose from - and they're HUGE!

Provided by BECKY M.

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 45m

Yield 4

Number Of Ingredients 8

12 eggs, lightly beaten
3 slices cooked ham, chopped
3 slices cooked turkey meat, chopped
3 green onions, sliced
1 tomato, diced
1 sprig fresh parsley, chopped
½ medium green bell pepper, diced
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Spray or lightly grease a large skillet and heat over medium heat.
  • Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
  • Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 4.3 g, Cholesterol 644.7 mg, Fat 38.6 g, Fiber 0.8 g, Protein 43.5 g, SaturatedFat 18.2 g, Sodium 851.7 mg, Sugar 2.3 g

PERFECT OMELET



Perfect Omelet image

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.

THREE-EGG OMELET



Three-Egg Omelet image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 1 serving

Number Of Ingredients 12

1 green zucchini, sliced lengthwise
1 carrot, sliced lengthwise
1 radish, sliced
2 onions, thinly shaved
Zest and juice of 4 lemons
Olive oil, for drizzling
Freshly ground black pepper
3 eggs
Salt
White pepper
1 tablespoon butter
Pickled vegetables of your choosing, for garnish

Steps:

  • Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil. Let marinate at room temperature for 2 hours.
  • Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow. Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt. Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.
  • With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath. Repeat with the other edges until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  • Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
  • Gently transfer the finished omelet to a plate. Serve with the marinated vegetables, and top with pickled vegetables.

Tips:

  • Use fresh eggs: Fresh eggs will give your omelet a better flavor and texture.
  • Beat the eggs well: Beating the eggs well will help to create a light and fluffy omelet.
  • Use a non-stick skillet: A non-stick skillet will help to prevent the omelet from sticking and tearing.
  • Cook the omelet over medium heat: Cooking the omelet over medium heat will help to prevent it from burning.
  • Don't overcook the omelet: An overcooked omelet will be tough and rubbery.
  • Season the omelet to taste: You can season the omelet with salt, pepper, or any other desired seasonings.
  • Add your desired fillings: You can add any desired fillings to your omelet, such as cheese, vegetables, or meat.
  • Cook the omelet until it is set: The omelet is cooked when it is set and no longer runny.
  • Fold the omelet: Once the omelet is cooked, fold it in half or quarters.
  • Serve the omelet immediately: Serve the omelet immediately while it is still hot.

Conclusion:

The three-egg omelet is a classic breakfast dish that is quick and easy to make. It is a versatile dish that can be customized to your own taste. With a few simple tips, you can make a delicious and satisfying omelet that will start your day off right.

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