Do you have a decent recipe for making an omelet please?!
Mine always turn out a flopWww@FoodAQ@Com
Answers:
Take 3-4 (or however many) eggs + seasoning and beat with a fork for a minute (don't use an electric whisk)!. Heat a small amount of olive oil in omelette pan, add eggs!. Over a low heat, wait until it starts to cook, pull in sides with a spatula and allow uncooked egg to take its place!. Keep doing this for a minute or two!. When almost cooked, fold over in two, cook a few seconds more then turn off heat!. If you like you can add some grated cheese and herbs while it's cooking!.
Do NOT put under a grill!.Www@FoodAQ@Com
Do NOT put under a grill!.Www@FoodAQ@Com
Ive had great luck with this!.
To a medium sized fry pan (omelet fry pan), add 1 tbl margarine; have ready at least 3 filling ingredients, all chopped!. I use shredded cheese, sliced mushrooms and zucini!.
Whisk 3 eggs with 1/4 cup milk and 1/2 tsp of salt!.
Heat pan over medium heat- the margarine has had a chance to evenly spread!. Pour the egg mixture in, cover for 30 sec!.
Uncover, and add the filling ingredients, turn the heat off, fold over 1/2 the egg, cover for another 30 sec!.
Uncover and serve!. It should be light and fluffy and NOT burned or overcooked!.
EnjoyWww@FoodAQ@Com
To a medium sized fry pan (omelet fry pan), add 1 tbl margarine; have ready at least 3 filling ingredients, all chopped!. I use shredded cheese, sliced mushrooms and zucini!.
Whisk 3 eggs with 1/4 cup milk and 1/2 tsp of salt!.
Heat pan over medium heat- the margarine has had a chance to evenly spread!. Pour the egg mixture in, cover for 30 sec!.
Uncover, and add the filling ingredients, turn the heat off, fold over 1/2 the egg, cover for another 30 sec!.
Uncover and serve!. It should be light and fluffy and NOT burned or overcooked!.
EnjoyWww@FoodAQ@Com
Do not be so hard on yourself, your cooking !!!!!
asic Omelette Recipe
makes one omelette
Tools Needed:
whisk or egg-beater
cheese grater
knife
8-inch skillet, preferably cast iron!.
spatula
Ingredients:
1/2 cup grated cheese
1 cup chopped fresh vegetables, used to fill (see below for suggestions)
olive oil
3 eggs
fresh-ground pepper
salt
optional: sour cream
Notes on tools and ingredients:
Why cast iron!?
A well-seasoned cast-iron pan is an excellent non-stick surface!. Cast iron is known for its even heat-distribution and durability!. In addition, cast iron is also especially complementary to eggs (which are a great source of iron) because a very small amount of iron leeches out of cast iron into the food cooked in it!. The body uses iron to produce red-blood cells!.
What vegetables make a good filling!?
Onions are central to most omelettes (try red onions for a twist)!. Green and red peppers, tomatoes, garlic (thinly sliced), and mushrooms are very common omelette ingredients for good reason--they taste wonderful with eggs!. Go beyond white button mushrooms--try cremini, portobello, a wild mushroom mix, or another more interesting and strongly flavored mushroom!. Green onions or peas also work well!. Don't forget to use some sort of fresh herb that would go well with your other vegetables, like parsley, cilantro, or chives!. If you'd like a little kick, try hot peppers like jalapenos!.
And for a truly outstanding omelette, try something a little more special, like baby spinach, ramps, asparagus (blanch or roast the asparagus before adding), or roasted red peppers!. Salsa goes very well with (pre-fried) small potato cubes!. Make sure that the vegetables you pick will go well together!. Asparagus with mushrooms are wonderful!. But Asparagus and baby spinach together may release too much water and make your omelette runny!.
Www@FoodAQ@Com
asic Omelette Recipe
makes one omelette
Tools Needed:
whisk or egg-beater
cheese grater
knife
8-inch skillet, preferably cast iron!.
spatula
Ingredients:
1/2 cup grated cheese
1 cup chopped fresh vegetables, used to fill (see below for suggestions)
olive oil
3 eggs
fresh-ground pepper
salt
optional: sour cream
Notes on tools and ingredients:
Why cast iron!?
A well-seasoned cast-iron pan is an excellent non-stick surface!. Cast iron is known for its even heat-distribution and durability!. In addition, cast iron is also especially complementary to eggs (which are a great source of iron) because a very small amount of iron leeches out of cast iron into the food cooked in it!. The body uses iron to produce red-blood cells!.
What vegetables make a good filling!?
Onions are central to most omelettes (try red onions for a twist)!. Green and red peppers, tomatoes, garlic (thinly sliced), and mushrooms are very common omelette ingredients for good reason--they taste wonderful with eggs!. Go beyond white button mushrooms--try cremini, portobello, a wild mushroom mix, or another more interesting and strongly flavored mushroom!. Green onions or peas also work well!. Don't forget to use some sort of fresh herb that would go well with your other vegetables, like parsley, cilantro, or chives!. If you'd like a little kick, try hot peppers like jalapenos!.
And for a truly outstanding omelette, try something a little more special, like baby spinach, ramps, asparagus (blanch or roast the asparagus before adding), or roasted red peppers!. Salsa goes very well with (pre-fried) small potato cubes!. Make sure that the vegetables you pick will go well together!. Asparagus with mushrooms are wonderful!. But Asparagus and baby spinach together may release too much water and make your omelette runny!.
Www@FoodAQ@Com
Beat 3 eggs add salt and pepper to taste!.
Heat a pan until quite hot!.
Add butter to the pan!.
Once the butter starts to turn a light brown pour in the eggs!.
Keep moving the eggs, pulling the cooked parts to the centre!.
When there is only a little liquid left and the eggs are creamy flip over one edge of the omelet then tip it onto a plate!. The flip should help the omelet fold!.
It is important to have a very hot pan and keep the eggs moving while they cook!. Www@FoodAQ@Com
Heat a pan until quite hot!.
Add butter to the pan!.
Once the butter starts to turn a light brown pour in the eggs!.
Keep moving the eggs, pulling the cooked parts to the centre!.
When there is only a little liquid left and the eggs are creamy flip over one edge of the omelet then tip it onto a plate!. The flip should help the omelet fold!.
It is important to have a very hot pan and keep the eggs moving while they cook!. Www@FoodAQ@Com
REAL SPANISH OMELET
1 small potato, sliced
1 small onion, diced
4 eggs
One pinch of baking powder
Salt to taste
Olive oil
Fry the onions and the potatoes in the olive oil until the potatoes are tender!. Drain and let cool!.
Add the eggs, baking powder and salt and mix everything well in a bowl!.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned!.
OMELET
6 eggs, beaten separately
1 cup of milk
1 tablespoon of butter, melted
Mix milk, yolks, butter, salt and pepper, and add the whites last!. Pour into a hot pan which has been well buttered, and cook quickly on top of oven!. When it begins to thicken, put inside the oven and brown!.
Fold in half and roll and serve hot at once!. Omelets should be served immediately!.
Variation: Add 1/2 cup chopped ham, bell peppers, onions to the skillet and saute over high heat in 1/2 tablespoon additional butter, until cooked!. Gather these ingredients into the center of the pan with your spatula and spread evenly!. Proceed as above, pouring the egg batter over the additions!. also known as a Western Omelet!
BRUNCH OMELET TORTE
This do ahead recipe requires some time to prepare, but is sensational for a special breakfast or brunch!.
CRUST:
1 (17 1/4 oz!.) pkg!. frozen sheets of puff pastry, thawed
POTATOES:
1/4 c!. butter
3 c!. new red potatoes, peeled & sliced 1/8"
1 c!. diced onion
1/4 tsp!. salt
1/4 tsp!. pepper
OMELET:
2 tbsp!. butter
6 eggs (Egg Beaters can be substituted)
1/ c!. chopped parsley, fresh
1/8 tsp!. salt
1/8 tsp!. pepper
2 tbsp!. water
FILLING:
1/2 lb!. thin sliced deli ham
8 oz!. finely shredded cheddar cheese (lite or fat free is fine)
1 egg, slightly beaten
1 tbsp!. water
On lightly floured surface roll each sheet of pastry into a 12" square!. Lay 1 sheet into a 10" round deep pie dish and set aside!. In a 10" skillet melt butter until sizzling!. Add potatoes, onion, salt and pepper!. Cover and cook over medium-high heat, turning occasionally until potatoes are lightly browned and crispy tender, 12 to 15 minutes!. Set aside!.
In clean skillet melt 1 tablespoon butter until sizzling!. Meanwhile, in small bowl stir together all omelet ingredients except remaining tablespoon of butter!. Pour 1/2 the omelet mixture into skillet with the sizzling butter!. Cook over medium heat!. As omelet mixture sets, lift lightly with spatula to allow uncooked portion to flow underneath!. Continue cooking until set, 2 to 3 minutes!. Slide omelet onto cookie sheet!. Repeat with remaining butter and omelet mixture!.
Layer ingredients into pie pan lined with puff pastry in the following order: 1 omelet, 1/4 lb!. ham, half fried potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and omelet!. Top with remaining pastry crust!. Press together edges of both sheets of pastry to form a rim; trim off excess pastry!. Crimp or flute edges of pastry!. Cover; refrigerate overnight or heat oven to 375 degrees!.
In small bowl stir together 1 egg and 1 tablespoon water; brush over pastry!. Bake for 30 to 35 minutes or until golden brown!. Let stand 5 minutes before cutting into wedges!. If torte is refrigerated overnight, let stand at room temperature before baking!.
LOW CHOLESTEROL OMELETS
2 tsp!. butter
1/2 c!. cholesterol free egg substitute
Melt butter in 10" skillet over medium heat; add egg substitute!. When bottom is set, lift edges using spatula to let uncooked portion flow underneath!. When bottom is browned add one of the low cholesterol fillings given below, fold omelet over and slide onto serving dish!.
Makes 2 servings!.
GRAPEFRUIT MUSHROOM FILLING:
1 tbsp!. butter
1/4 c!. chopped scallions
1 tbsp!. chopped parsley
1/2 lb!. mushrooms, sliced
1/4 tsp!. salt
1 c!. grapefruit sections
In small saucepan, melt butter!. Add scallions and parsley; cook until tender!. Add mushrooms and salt; cook 10 minutes!. Just before serving, stir in grapefruit sections!.
ORANGE CHICKEN FILLING:
1 tbsp!. butter
2 tbsp!. chopped onion
1 whole chicken breast, boned, skinned & cut into chunks
1/2 c!. chopped zucchini
1/4 tsp!. salt
1/4 tsp!. dried leaf thyme
1 c!. orange sections
In small saucepan melt butter, add onion and cook until tender!. Add remaining ingredients except orange sections and cook 5 to 10 minutes, until chicken is cooked!. Just before serving, add orange sections!.
ORANGE FISH FILLING:
1 tbsp!. butter
2 tbsp!. chopped onion
1/4 lb!. flounder or other white fish fillets
1/2 c!. cooked peas
1/4 tsp!. salt
1/8 tsp!. dried dill weed
1 c!. orange sections
In small saucepan melt butter, add onion and cook until tender!. Add remaining ingredients except orange sections and cook 5 minutes!. Just before serving, add orange sections!.
Www@FoodAQ@Com
1 small potato, sliced
1 small onion, diced
4 eggs
One pinch of baking powder
Salt to taste
Olive oil
Fry the onions and the potatoes in the olive oil until the potatoes are tender!. Drain and let cool!.
Add the eggs, baking powder and salt and mix everything well in a bowl!.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned!.
OMELET
6 eggs, beaten separately
1 cup of milk
1 tablespoon of butter, melted
Mix milk, yolks, butter, salt and pepper, and add the whites last!. Pour into a hot pan which has been well buttered, and cook quickly on top of oven!. When it begins to thicken, put inside the oven and brown!.
Fold in half and roll and serve hot at once!. Omelets should be served immediately!.
Variation: Add 1/2 cup chopped ham, bell peppers, onions to the skillet and saute over high heat in 1/2 tablespoon additional butter, until cooked!. Gather these ingredients into the center of the pan with your spatula and spread evenly!. Proceed as above, pouring the egg batter over the additions!. also known as a Western Omelet!
BRUNCH OMELET TORTE
This do ahead recipe requires some time to prepare, but is sensational for a special breakfast or brunch!.
CRUST:
1 (17 1/4 oz!.) pkg!. frozen sheets of puff pastry, thawed
POTATOES:
1/4 c!. butter
3 c!. new red potatoes, peeled & sliced 1/8"
1 c!. diced onion
1/4 tsp!. salt
1/4 tsp!. pepper
OMELET:
2 tbsp!. butter
6 eggs (Egg Beaters can be substituted)
1/ c!. chopped parsley, fresh
1/8 tsp!. salt
1/8 tsp!. pepper
2 tbsp!. water
FILLING:
1/2 lb!. thin sliced deli ham
8 oz!. finely shredded cheddar cheese (lite or fat free is fine)
1 egg, slightly beaten
1 tbsp!. water
On lightly floured surface roll each sheet of pastry into a 12" square!. Lay 1 sheet into a 10" round deep pie dish and set aside!. In a 10" skillet melt butter until sizzling!. Add potatoes, onion, salt and pepper!. Cover and cook over medium-high heat, turning occasionally until potatoes are lightly browned and crispy tender, 12 to 15 minutes!. Set aside!.
In clean skillet melt 1 tablespoon butter until sizzling!. Meanwhile, in small bowl stir together all omelet ingredients except remaining tablespoon of butter!. Pour 1/2 the omelet mixture into skillet with the sizzling butter!. Cook over medium heat!. As omelet mixture sets, lift lightly with spatula to allow uncooked portion to flow underneath!. Continue cooking until set, 2 to 3 minutes!. Slide omelet onto cookie sheet!. Repeat with remaining butter and omelet mixture!.
Layer ingredients into pie pan lined with puff pastry in the following order: 1 omelet, 1/4 lb!. ham, half fried potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and omelet!. Top with remaining pastry crust!. Press together edges of both sheets of pastry to form a rim; trim off excess pastry!. Crimp or flute edges of pastry!. Cover; refrigerate overnight or heat oven to 375 degrees!.
In small bowl stir together 1 egg and 1 tablespoon water; brush over pastry!. Bake for 30 to 35 minutes or until golden brown!. Let stand 5 minutes before cutting into wedges!. If torte is refrigerated overnight, let stand at room temperature before baking!.
LOW CHOLESTEROL OMELETS
2 tsp!. butter
1/2 c!. cholesterol free egg substitute
Melt butter in 10" skillet over medium heat; add egg substitute!. When bottom is set, lift edges using spatula to let uncooked portion flow underneath!. When bottom is browned add one of the low cholesterol fillings given below, fold omelet over and slide onto serving dish!.
Makes 2 servings!.
GRAPEFRUIT MUSHROOM FILLING:
1 tbsp!. butter
1/4 c!. chopped scallions
1 tbsp!. chopped parsley
1/2 lb!. mushrooms, sliced
1/4 tsp!. salt
1 c!. grapefruit sections
In small saucepan, melt butter!. Add scallions and parsley; cook until tender!. Add mushrooms and salt; cook 10 minutes!. Just before serving, stir in grapefruit sections!.
ORANGE CHICKEN FILLING:
1 tbsp!. butter
2 tbsp!. chopped onion
1 whole chicken breast, boned, skinned & cut into chunks
1/2 c!. chopped zucchini
1/4 tsp!. salt
1/4 tsp!. dried leaf thyme
1 c!. orange sections
In small saucepan melt butter, add onion and cook until tender!. Add remaining ingredients except orange sections and cook 5 to 10 minutes, until chicken is cooked!. Just before serving, add orange sections!.
ORANGE FISH FILLING:
1 tbsp!. butter
2 tbsp!. chopped onion
1/4 lb!. flounder or other white fish fillets
1/2 c!. cooked peas
1/4 tsp!. salt
1/8 tsp!. dried dill weed
1 c!. orange sections
In small saucepan melt butter, add onion and cook until tender!. Add remaining ingredients except orange sections and cook 5 minutes!. Just before serving, add orange sections!.
Www@FoodAQ@Com
http://www!.foodtv!.com
Zen and the Art of Omelet Maintenance
http://www!.foodnetwork!.com/good-eats/zen!.!.!.
Show: Good Eats - Episode: EA1G03
Host Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications!.
Recipes in This Episode:
Omelet
Omelet for a Crowd
Frittata
* * * * Omelet * * * *
Ingredients
3 eggs, warmed in hot water for 5 minutes
Pinch salt
1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
1/2 teaspoon fresh chopped chives
Directions
Crack warm eggs into bowl, add salt, and blend with fork!. Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add butter and brush around surface of pan!. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let omelet sit in pan for 10 seconds without touching!.
Shake pan to loosen from pan!. Lift up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with remaining butter and sprinkle with chives!. Serve immediately!.
* * * * Omelet for a Crowd * * * *
Ingredients
10 eggs, warmed for 5 minutes in hot water
1/4 cup water
2 heavy pinches salt
1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
Directions
Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds!.
Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add 1 teaspoon butter and brush around surface of pan!. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let sit for 10 seconds without touching!. Place 1/4 cup of filling onto 2/3 of surface of omelet!.
Shake pan to loosen from pan!. Left up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet without filling!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with 1/2 teaspoon butter!.
Repeat process above for remaining 3 servings!. Serve immediately!.
* * * * Frittata * * * *
Ingredients
6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves
Directions
Preheat oven to broil setting!.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt!. Heat 12-inch non-stick, oven safe saute pan over medium high heat!. Add butter to pan and melt!. Add asparagus and ham to pan and saute for 2 to 3 minutes!. Pour egg mixture into pan and stir with rubber spatula!. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top!. Sprinkle with parsley!.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy!. Remove from pan and cut into 6 servings!. Serve immediately!.Www@FoodAQ@Com
Zen and the Art of Omelet Maintenance
http://www!.foodnetwork!.com/good-eats/zen!.!.!.
Show: Good Eats - Episode: EA1G03
Host Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications!.
Recipes in This Episode:
Omelet
Omelet for a Crowd
Frittata
* * * * Omelet * * * *
Ingredients
3 eggs, warmed in hot water for 5 minutes
Pinch salt
1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
1/2 teaspoon fresh chopped chives
Directions
Crack warm eggs into bowl, add salt, and blend with fork!. Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add butter and brush around surface of pan!. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let omelet sit in pan for 10 seconds without touching!.
Shake pan to loosen from pan!. Lift up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with remaining butter and sprinkle with chives!. Serve immediately!.
* * * * Omelet for a Crowd * * * *
Ingredients
10 eggs, warmed for 5 minutes in hot water
1/4 cup water
2 heavy pinches salt
1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
Directions
Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds!.
Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add 1 teaspoon butter and brush around surface of pan!. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let sit for 10 seconds without touching!. Place 1/4 cup of filling onto 2/3 of surface of omelet!.
Shake pan to loosen from pan!. Left up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet without filling!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with 1/2 teaspoon butter!.
Repeat process above for remaining 3 servings!. Serve immediately!.
* * * * Frittata * * * *
Ingredients
6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves
Directions
Preheat oven to broil setting!.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt!. Heat 12-inch non-stick, oven safe saute pan over medium high heat!. Add butter to pan and melt!. Add asparagus and ham to pan and saute for 2 to 3 minutes!. Pour egg mixture into pan and stir with rubber spatula!. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top!. Sprinkle with parsley!.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy!. Remove from pan and cut into 6 servings!. Serve immediately!.Www@FoodAQ@Com
Before you cook anything make sure you cut all your fillings, like the ham, cheese, onions, mushrooms, etc!.
Then mix two eggs and a drop of milk in a bowl (use a fork), put oil in pan and turn on heat, (make sure its a non stick pan)
Pour egg mix into the pan and as it cooks make sure the edges dont get stuck, sort of use a spatula or fish slice and keep sliding it around the edge!.
Once mostly cooked, place the fillings on one half of the omelette and then carefully fold the other hald over!.!.!. alternatively place under the grill if you dont want to risk the fold!.
Enjoy!.!.!.
Oh and season will salt and pepper before you start cooking!Www@FoodAQ@Com
Then mix two eggs and a drop of milk in a bowl (use a fork), put oil in pan and turn on heat, (make sure its a non stick pan)
Pour egg mix into the pan and as it cooks make sure the edges dont get stuck, sort of use a spatula or fish slice and keep sliding it around the edge!.
Once mostly cooked, place the fillings on one half of the omelette and then carefully fold the other hald over!.!.!. alternatively place under the grill if you dont want to risk the fold!.
Enjoy!.!.!.
Oh and season will salt and pepper before you start cooking!Www@FoodAQ@Com
Omelet in a bag!. Get a quart sized freezer bag!. Beat one or two eggs then pour in bag!. Add pepper, cheese, ham, sausage or etc!. (You can just add cheese or whatever you want just make it proportional to the eggs)!. Now get a large pot of water and bring to a boil!. Now add the bag and let it sit in the water for exactly 13mins!. Remove bag, open and slide your omelet out!. You can season before or after!. Sometimes I'll add a little hot sauce to the eggs before I beat them and put them in the bag!. As to the amount of extras you add to the eggs you may want to start with two tablespoon sizes!. Two of cheese, two of ham, two of pepper till you arrive at the amount that suits you!. The best part, no oil!Www@FoodAQ@Com
my mum always called it a spanish omelet turn your grill on, you will need it!., here goes!. mix together 3 eggs and enough milk to make it whisk up, just use your judgement here as my mum never measures anything!. so all in a bowl and mix together, little salt and pepper and pour on a hot frying pan!.!.make sure the whole area of the pan is covered with egg mixture!. now this is what we use, chopped up ham, cheese, mushrooms onion, anything you like really!.!. spread out the ingredients of your choice all over egg mixture!. let it start to cook on the stove top and when almost cooked all the way put under the grill, this finishes the cooking quicker and bubbles everything up and the eggs rise up to huge! almost like a egg flan! It is so yummy, we serve with salad!. quick, easy and a good dinner choice! Enjoy! xxWww@FoodAQ@Com
handful of shredded cheese, handful of bacon, 1/4 onion (diced), 5 mushrooms (sliced really small and fine), add salt and pepper and of course you 'll need about 5 eggs too!. Whip it all up together and then pour out an amount that will cover a fry pan saucepan and when it starts to become firm, grab a spatula and fold in half!. cook for another 5 mins then serve it on a plate sprinkled with parmasen cheese and a sprig of parsley (to garnish)Www@FoodAQ@Com
Whisk eggs in bowl!. Add salt, ground black pepper, paprika (or dried spanish peppers if you have some), garlic, onion powder and a splash of milk!.
Put pan on a hot stove, melt just enough butter to cover the entire pan and pour the mix into it!. After just a minute, turn the stove off again!. The residual heat should be enough to finish up!.Www@FoodAQ@Com
Put pan on a hot stove, melt just enough butter to cover the entire pan and pour the mix into it!. After just a minute, turn the stove off again!. The residual heat should be enough to finish up!.Www@FoodAQ@Com
i will not bother with the omelet technique as many have already covered it here!. here is my take on filling for an italian omelet as i did not see it listed yet:
browned ground beef and/or browned sweet italian sausage
spaghetti sauce
mozzarella cheese
Parmesan cheese
it is so good!.
Www@FoodAQ@Com
browned ground beef and/or browned sweet italian sausage
spaghetti sauce
mozzarella cheese
Parmesan cheese
it is so good!.
Www@FoodAQ@Com
Whatever ingrediants you use, make sure you let your eggs warm up in a bowl of hot water before you put them in the pan!. Personaly I like the Egg Beaters western style!. It has peppers already in the eggs!. Then all I do is add cheese!. Www@FoodAQ@Com
3 eggs in a pan with PAM
make it nice and flat and even, swoosh it around
add ingredients to one half of it after it's mostly cooked!.
fold it in half with your fingers (careful hot)
cook a little more
enjoyWww@FoodAQ@Com
make it nice and flat and even, swoosh it around
add ingredients to one half of it after it's mostly cooked!.
fold it in half with your fingers (careful hot)
cook a little more
enjoyWww@FoodAQ@Com
wel i love making this!.!.!.!.!.
3 eggs,
small chunks of cheddar cheese,
spring onion!.!.!.!.or chive just sprinkle into the mixing bowl for how much you like!.!.!.
CHEESE AND ONION OMLETTE GORGEOUS!!
Www@FoodAQ@Com
3 eggs,
small chunks of cheddar cheese,
spring onion!.!.!.!.or chive just sprinkle into the mixing bowl for how much you like!.!.!.
CHEESE AND ONION OMLETTE GORGEOUS!!
Www@FoodAQ@Com
Three large eggs and 2 tablespoons milk or cream, beat with a fork until well combined!. The milk/cream will make the eggs light and fluffy!.
In a small non-stick frying pan (6") melt one tablespoon of butter over medium high heat!. The butter is mostly for flavor as the eggs shouldn't stick to a non-stick pan anyway!. Don't skip it though, it's what makes them good!. Wait until the butter has melted and right after it stops frothing add the eggs!. Let the eggs start to set!. As they set gently make a hole in the bottom of the eggs near the center of the pan by pulling the cooked eggs at the bottom with a spatula (technically they're called pancake turners not spatulas but that's what everyone calls them)!. The goal is to let the uncooked egg on top of the cooked egg get to the hot pan!. Let it sit for just a few seconds and repeat in a slightly different location so you don't get any one spot that's too thick!.
You'll probably need to do that about five times!. After most of the wet egg on top is gone add your ingredients!. Have your ingredients cooked/diced and ready to go before you start making your omelet, they need to go in pretty quickly so you don't burn your eggs!.
Time for creativity!. How about Swiss cheese, mushrooms and spinach, if you want to go all out add a little crumbled cooked bacon!. Sautee the mushrooms and spinach in a separate pan with a little butter, salt and pepper!. After they're cooked give them a quick squeeze with your hands over the sink so they're not so wet, you might want to let them cool off a little first so you don't burn your fingers!.
How about Cheddar or American Cheese, diced ham (lunch meat works fine), and diced onion!. Those are my favorite two but you can put just about anything in an omelet!. The key is to spread the ingredients evenly on half of the omelet and don't overload it with too much of anything!.
After you've added your ingredients let it cook for another minute!. Time to flip it!. If you know what you're doing and you've got a pan that's the right shape, a flick of the wrist will do it!. If not, get your spatula under the half of the omelet with nothing on it!. If it's sticking to the bottom of the pan it's time for a new non-stick pan!. Flip it onto the other half!. You may have to pick up the pan and put it at an angle while you flip to get it to turn over on itself!. Let it cook for another 30 seconds to 2 minutes depending on how dark the bottom is, you want a little browning, then slide it onto a plate!. If it's a little too dark, make the next one at a lower temperature!. After you've found the correct temperature remember it for next time, every stove varies a little!. If your flipping didn't turn out so well you can turn it onto a plate so the messy half is on the bottom, no one will know but you and me ; )
Happy omelet cooking!. The keys are; adding milk/cream to the eggs, keep it relatively thin by moving it around in the pan, don't overload it with too many ingredients!.Www@FoodAQ@Com
In a small non-stick frying pan (6") melt one tablespoon of butter over medium high heat!. The butter is mostly for flavor as the eggs shouldn't stick to a non-stick pan anyway!. Don't skip it though, it's what makes them good!. Wait until the butter has melted and right after it stops frothing add the eggs!. Let the eggs start to set!. As they set gently make a hole in the bottom of the eggs near the center of the pan by pulling the cooked eggs at the bottom with a spatula (technically they're called pancake turners not spatulas but that's what everyone calls them)!. The goal is to let the uncooked egg on top of the cooked egg get to the hot pan!. Let it sit for just a few seconds and repeat in a slightly different location so you don't get any one spot that's too thick!.
You'll probably need to do that about five times!. After most of the wet egg on top is gone add your ingredients!. Have your ingredients cooked/diced and ready to go before you start making your omelet, they need to go in pretty quickly so you don't burn your eggs!.
Time for creativity!. How about Swiss cheese, mushrooms and spinach, if you want to go all out add a little crumbled cooked bacon!. Sautee the mushrooms and spinach in a separate pan with a little butter, salt and pepper!. After they're cooked give them a quick squeeze with your hands over the sink so they're not so wet, you might want to let them cool off a little first so you don't burn your fingers!.
How about Cheddar or American Cheese, diced ham (lunch meat works fine), and diced onion!. Those are my favorite two but you can put just about anything in an omelet!. The key is to spread the ingredients evenly on half of the omelet and don't overload it with too much of anything!.
After you've added your ingredients let it cook for another minute!. Time to flip it!. If you know what you're doing and you've got a pan that's the right shape, a flick of the wrist will do it!. If not, get your spatula under the half of the omelet with nothing on it!. If it's sticking to the bottom of the pan it's time for a new non-stick pan!. Flip it onto the other half!. You may have to pick up the pan and put it at an angle while you flip to get it to turn over on itself!. Let it cook for another 30 seconds to 2 minutes depending on how dark the bottom is, you want a little browning, then slide it onto a plate!. If it's a little too dark, make the next one at a lower temperature!. After you've found the correct temperature remember it for next time, every stove varies a little!. If your flipping didn't turn out so well you can turn it onto a plate so the messy half is on the bottom, no one will know but you and me ; )
Happy omelet cooking!. The keys are; adding milk/cream to the eggs, keep it relatively thin by moving it around in the pan, don't overload it with too many ingredients!.Www@FoodAQ@Com
Fry 2 whisked eggs
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