WESTERN OMELETTE
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
DINER-STYLE WESTERN OMELET
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Provided by Anna Stockwell
Categories Cook Like a Diner Breakfast Egg Omelet Bell Pepper Onion Ham Brunch Cheese Denver Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 1 omelet
Number Of Ingredients 9
Steps:
- Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
- Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
- Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.
WESTERN OMELET
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Provided by aDsm
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
- Beat eggs together in a bowl; season with salt and pepper.
- Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
- Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g
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HOW TO MAKE AN OMELET IN 8 EASY STEPS | EPICURIOUS
From epicurious.com
Author Anna StockwellPublished Jun 29, 2016Estimated Reading Time 7 mins
- First, cook your add-ins (with a few exceptions) Biting into an omelet studded with uncooked onions and peppers is not my idea of delicious. Sauté any raw mix-ins thoroughly before you start whisking your eggs.
- Use a nonstick skillet. Omelets that stick to the pan are sad omelets... So, for people like you and me, a nonstick skillet or griddle is the answer. For a 3-egg omelet, use a 10-inch nonstick skillet.
- Whisk the eggs thoroughly. Leave no wispy bits behind when you whisk the 3 eggs with 1 tablespoon of milk and ⅛ teaspoon each of salt and pepper. Don't worry about over-working the eggs—really try to get some air into it and make the mixture look homogenous.
- Add some cheese. Have your shredded, crumbled, or otherwise prepared cheese ready and sprinkle it on as soon as you've got the eggs and other ingredients in an even layer.
- Grab your silicone spatula. If you're using a skillet, a flexible silicone spatula is the best tool to form your omelet with. It slides under the edges easily without messing up your pan or your eggs.
- Add any extras. For the California omelet, now is when you'll want to toss on those avocado slices; or for the LEO, the salmon. Basically, now's the time to add on anything you want just warmed through.
- Fold it over. Using your silicone spatula again, lift half of the omelet and gently fold it over, pressing gently so that it all sticks together, but not so hard that you smush it down too much.
- Put a lid on it. The key to making sure your omelet is fully set on the inside without being overcooked on the outside is to give it a minute with a lid on it after you fold it in half.
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