PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
OMELET FOR TWO
Make and share this Omelet for Two recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
OMELET FOR TWO
This is a tasty supper omelet that I got from one of my newest cookbooks "Barefoot Contessa At Home". Todd and I love this. In the book she suggests serving it for breakfast, but we do it for supper. Served with a nice green salad, it fits the bill perfectly!
Provided by MarieRynr
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180°C/350°F.
- Melt the butter in an 8 inch oven proof pan.
- Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
- Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
- Add the Jalapeno pepper and cook for a few minutes longer.
- Beat together the eggs, milk, salt, and pepper with a fork.
- Stir in the spring onions and the diced cheddar.
- Pour over the potato/bacon mixture.
- Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
- Remove from the oven.
- Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
- Serve hot from the pan.
ULTIMATE LOW-CARB HAM AND CHEESE OMELET FOR TWO
This delicious low-carb omelet is a classic and versatile meal for two, either for lunch, breakfast or brunch, and so quick and easy to make!
Provided by Fioa
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 17m
Yield 2
Number Of Ingredients 8
Steps:
- Spray or lightly grease a large skillet and heat over medium heat.
- Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
- Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.
Nutrition Facts : Calories 724.6 calories, Carbohydrate 10.2 g, Cholesterol 557.8 mg, Fat 52.9 g, Fiber 0.8 g, Protein 51.9 g, SaturatedFat 29.4 g, Sodium 1924.1 mg, Sugar 2.8 g
DINNER OMELET FOR TWO
The French created the omelet for tired working couples who have just enough energy to whip up one of the great dishes of the world.
Provided by Olha7397
Categories Very Low Carbs
Time 16m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in a skillet no longer than 8 inches. Saute tomato, green onion, mushrooms and ham for 5 minutes. Season with basil.
- Add salt to egg whites and beat until stiff.
- Beat egg yolks until thick and lemon colored.
- Fold egg whites and yolks together. Fold in sour cream, cheese and vegetable-ham mixture.
- Pour into lightly greased skillet. Cook over low heat for 3 to 4 minutes until omelet is lightly browned on the bottom, then run skillet under broiler.
- Cook until omelet is puffy and golden brown on top. Cut omelet in half and serve on warm plates, please. Serves 2.
- Friends & Lovers.
Nutrition Facts : Calories 386.7, Fat 30.5, SaturatedFat 11.4, Cholesterol 412.1, Sodium 1210.4, Carbohydrate 6.8, Fiber 1.2, Sugar 2.9, Protein 21.5
OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
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OVEN-BAKED OMELET FOR TWO | SOUTHERN FOOD AND FUN
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4.7/5 (7)Total Time 40 minsCategory BreakfastCalories 507 per serving
- Cut the bacon into one-inch pieces and saute the pieces until crispy. Remove bacon from pan and drain on paper-towel lined plate.
- Add the butter to the pan and saute the onion and peppers on medium to medium-low until tender. In a bowl, whisk together the eggs, cream, salt and pepper. Stir in the diced Cheddar and the scallions.
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