Make Ahead Omelet Recipes

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OMELET

This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside. A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny. Once you've got the technique down, you can play around with your seasonings, adding minced herbs, grated cheese, diced ham or sautéed vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     breakfast, quick, weekday, weeknight, main course

Time 5m

Yield 1 serving

Number Of Ingredients 5



Omelet image

Steps:

  • Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
  • Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
  • Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
  • Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram

3 large eggs
Large pinch fine sea salt, to taste
Freshly ground black pepper, to taste
1 to 2 teaspoons minced fresh herbs, such as parsley, tarragon, chives or a combination (optional)
1 tablespoon unsalted butter

MAKE AHEAD OMELET

This is easy to make (the night before), and yummy to eat the next morning. I made this for brunch and my friends wanted the recipe. Enjoy!

Provided by Sharon123

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6



Make Ahead Omelet image

Steps:

  • Grease a 9x13 inch pan.
  • Add cubed bread.
  • Spread cheese over bread.
  • Beat eggs, add milk and salt; beat.
  • Add melted margarine and pour over bread.
  • Refrigerate overnight.
  • Top with mushrooms, onion, green peppers, olives, etc.
  • Bake at 350 degrees Fahreneheit for 45 to 55 minutes.
  • Enjoy!

Nutrition Facts : Calories 551.3, Fat 37.7, SaturatedFat 20.4, Cholesterol 276.9, Sodium 989.7, Carbohydrate 22, Fiber 0.8, Sugar 2, Protein 30.4

8 slices bread, cubed (I like to use whole wheat, or rye-pumpernickel)
1 lb sharp cheddar cheese, grated
6 eggs
2 cups milk
1/2 teaspoon salt
1/4 cup margarine, melted

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