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