| An omelet or omelette is a breakfast food
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| | such as chicken, pork, beef or fish
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| that consists of an egg based wrapper
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| | pre-cook the meat before adding to the
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| around a filling of your favorite foods.
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| | filling. Note that if you will be using a
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| Omelets are very easy to make and require
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| | cheese product you do not add it to the
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| little time to create. Always be sure
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| | filling at this time.
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| that your fillings are pre-cooked or able
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| | Mix or whisk the eggs in a bowl until
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| to be finished in the time available.
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| | they are evenly colored. Add salt and
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| Basic ingredients needed for one omelet:
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| | pepper to taste. You may add water or
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| 2 eggs
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| | milk to the eggs to thin them out if
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| Oil, non-stick spray, butter or margarine
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| | desired. If you are limiting cholesterol
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| Salt and/or pepper (optional to taste)
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| | in your diet you may separate the eggs
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| Filling
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| | and use only the whites. If you choose to
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| Suggested fillings for an omelet:
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| | do this use 3 to 4 eggs instead of two.
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| Ham, cheese, green peppers and onions
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| | Pour the egg mixture into a cool skillet
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| Chopped chicken, Swiss cheese and
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| | or frying pan. Rotate the pan until the
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| pre-cooked bacon
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| | eggs cover the entire surface of the pan.
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| Pre-cooked bacon and sausage
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| | Turn the heat setting to about the middle
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| Broccoli or most other seasonal
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| | - not too hot. Stir constantly until the
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| vegetables
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| | egg mixture becomes solid. If you do not
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| Chopped tomatoes, optionally with the
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| | stir the eggs enough you may have some
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| gooey seedy parts removed
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| | difficulty in getting the upper portion
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| Pan fried garlic, mushrooms, and fennel
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| | of the eggs to solidify. If this happens
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| Zucchini and leeks
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| | you can lift the edges of the eggs and
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| Cheese; cheddar, pecorino Romano, blue
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| | tilt the pan slightly to allow the still
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| cheese, Swiss.
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| | liquid egg mixture to flow under the
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| Spinach, cheese and pinenuts.
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| | solidified part.
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| Sauteed spinach
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| | Loosen the egg at the edges until you can
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| Pancetta, wood fired or lightly roasted
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| | slide a spatula under the eggs. You will
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| baby potatoes & fresh herbs
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| | need to flip the eggs carefully to avoid
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| New potatoes, mushrooms and cheese
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| | breaking them up.
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| Sausage, mushrooms and blue cheese
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| | Once you have flipped the eggs it is time
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| Smoked salmon, crispy potatoes and herbs
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| | to place the hot filling on top of the
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| with sour cream
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| | mixture. Cover 1/2 of the egg mixture
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| Smoked salmon, brie and fresh herbs
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| | with your chosen fillings. If you decided
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| Prawns and brie with fennel confit
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| | to use cheese now is the time to add it.
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| Pancetta, bocconcini and basil
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| | Slip the spatula under the half that
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| These suggested fillings are only to give
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| | doesnt have the filling and flip it over
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| you ideas. Basically, you may use any
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| | to enclose the filling,
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| fillings that you like. Egg omelets can
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| | After folding your omelet, you may want
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| be different every time you make them!
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| | to top it with grated cheddar cheese,
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| Chop up the filling and add them to a pan
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| | hollandaise sauce or other topping. You
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| with Oil, non-stick spray, butter or
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| | may also garnish the omelet with cream
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| margarine. Stir occasionally and allow to
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| | cheese or sour cream.
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| cook until done. If you are using meats,
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