Food Works Easy Omelette 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:

• Chop vegetables into tiny pieces. Try onion, spinach, tomato, asparagus, zucchini, or mushrooms.
• Shred cheese using a cheese grater, or use a slicer to make a couple thin slices.
• Preheat stove to medium-high, and put an 8-10-inch pan on the burner to heat up.
• Crack eggs into bowl (add milk, if using) and beat until frothy with a fork or whisk.
• Add oil (or a little butter or cooking spray) to the hot pan.
• Add vegetables to the pan and cook lightly, just until things brown or soften up a little.
• Add eggs, and spread around pan to evenly distribute vegetables.
• Allow the eggs to begin to set, when the top is dry and does not wiggle when you shake the pan.
• To speed the setting, you can put a lid on the pan to firm up the top faster.
• When there is no runny egg left, add cheese to the omelette.
• When cheese has begun to melt, fold omelette in half with a spatula.
• If folded omelette is not golden brown on the outsides, cook for a moment longer, flip, and cook the other side.
• Serve hot.

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.