BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
SAVORY FRENCH OMELET
I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! Perfect for a breakfast thats full of flavor!
Provided by superblondieno2
Categories Breakfast
Time 20m
Yield 4 omelets, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, fry bacon until crisp. Crumble cooked bacon;.
- set aside. Add 1 tablespoon oil to bacon drippings.
- Add potatoes.
- and leek; saute until tender. Stir in crumbled bacon; set aside.
- In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese.
- Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top.
- Fold cooked omelet in half. Use a broad spatula to place omelet on a platter.
- Garnish with parsley sprig.
- If desired, cook 4 small omelets instead of 1 large omelet.
Nutrition Facts : Calories 545.1, Fat 40, SaturatedFat 12.1, Cholesterol 461, Sodium 519.4, Carbohydrate 22.9, Fiber 2.8, Sugar 2.5, Protein 23.1
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