Basic Omelet Recipes

Steps:

• Crack the eggs into a small bowl and whisk.
• Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
• Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
• In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.
• This allows the uncooked egg on the top to flow down to the bottom of the pan.
• When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.
• Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.
• Use your spatula to flip one half of the omelette over the other and serve immediately.

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Steps:

• Beat together eggs and water; season with salt and pepperl.
• Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the center. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
• When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.
• VARIATIONS:.
• Western Omelette: In 2 tablespoons melted butter, cook 1/4 cup finely chopped ham, 2 tablespoons chopped green peppers, and 1 tablespoons finely chopped onions until vegetables are tender but not browned. Pour into omelette.
• Strawberry-Orange Omelette: Replace water in Basic Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.
• Fine Herb Omelette: To the basic omelette recipe, add 2 tablespoons finely chopped parsley, 1 teaspoons finely chopped green onion, 1/2 teaspoons dried tarragon and 1/8 teaspoons finely chopped garlic. Cook as directed.
• SERVING VARIATION:.
• Egg Dog: When eggs are almost cooked on top, slide omelette onto plate, Place cheese cubes or strips in a line close to one end, roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun.
• Pita Eggwitch: Place folded omelette inside a pita lined mayonnaise. Stuff tomato slices and lettuce leaves into pita.