An omelet is prepared much the same as scrambled eggs - just the cooking treatment varies.
A French Omelet is made just with egg whites which is useful if you have used the yolks for Hollandaise Sauce or some other recipe.
A Fritata has the extras fried off then the egg mixture is added and cooked. Whereas a true Omelet has the extras added just before folding the partially cooked egg mixture folded over on itself.
Some cooks suggest that you don't beat the egg mixture, just stir it with a knife to break up the egg. Either way is good. Separating and beating the yolks then adding the stiffly whipped whites produces a souffle type of omelet which is best left whole rather than folded.
The size of the pan is an important factor. Too large and the mixture spreads thin and is likely to dry out. Too small and the mix is hard to handle and cook properly.
Ingredients for 1 omelet:
- 2 eggs
- 1 tab of water (or milk)
- 1 tab butter
- extras of your choice - refer to suggestions below this recipe.
- Heat a little butter in your pan and fry off your chosen extras. Remove to another dish.
- Beat the eggs and water in a jug until just combined.
- Heat the rest of the butter in the pan and swirl to coat evenly.
- Add the eggs and keep folding the edges over so that the uncooked mixture flows onto the base of the pan until the omelet is pretty much set - you may need to tip the pan a bit.
- Arrange the extras on one half of the omelet and carefully fold the other half over to cover the extras
- Serve immediatly.
- Ham, cheese, green peppers and onions
- Chopped chicken, cheese and bacon
- Continental sausage such as Czabai or Chorizo
- Leftover vegetables such as Broccoli
- Chopped tomatoes with the seeds removed
- Spring onions, garlic and mushrooms
- Any grated cheese; cheddar, Romano, blue cheese, Swiss
- Spinach, cheese and pinenuts
- Sauteed spinach
- Roasted potatoes & fresh herbs
If you are using cheese, don't precook but add before folding.
Fluffy Cheesy Omelet
Ingredients for 2 people:
- 4 free-range eggs
- 2 tab milk
- Salt and pepper
- 1 spring onion, finely chopped
- 2 tab freshly grated gruyere or parmesan
- 1 tsp butter
- 1 tab grated cheese for serving
- Preheat an overhead grill.
- Separate the eggs into two bowls and whisk the yolks with the milk, salt, pepper, onions and most of the cheese.
- Whisk the egg whites in a separate bowl until soft peaks form - a stick blender will help.
- Melt the butter in a medium non-stick frypan, tipping the pan to coat the sides.
- Gently fold the whites into the yolk mixture to retain volume and pour into the pan. Cook for 1-2 minutes over gentle heat until you see some browning around the edges.
- Scatter remaining cheese on top and place under the grill for 2 minutes or until puffed, lightly browned (watch for burning) and set.
- Slide onto a warm plate and cut in two. Serve immediatly before the omelet loses its puff.