Best 4 Not Your Average Omelet Recipes
In the world of breakfast, the omelet reigns supreme. A classic dish enjoyed by people of all ages, the omelet is a versatile canvas for culinary creativity. Whether you prefer your omelet simple or loaded with your favorite ingredients, there's no denying that this egg-based dish is a delicious and satisfying meal. But what if you're looking for something a little more exciting than your average omelet? Something that will tantalize your taste buds and leave you wanting more? If so, then you've come to the right place. In this article, we'll share some of the best recipes for omelets that are anything but ordinary.
Here are our top 4 tried and tested recipes!
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.
NOT-YOUR-AVERAGE OMELET
Breakfast seems so easy, so how 'bout breakfast for dinner? Combine eggs as a main dish, add any side, spinach maybe. Serve with sour cream.
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk eggs, water, dill, garlic powder, and onion powder together in a bowl.
- Melt butter in a pan over medium-high heat. Add egg mixture. Reduce heat to low; pull eggs from the side gently so that liquid can get to the bottom of the pan. Cook until mostly set, about 2 minutes; add chicken, cream cheese, and avocado.
- Fold in half, and cook until eggs are completely set, 2 to 3 minutes more.
- Cut in half; transfer to two plates and top with salsa. Season with salt and pepper.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 11.6 g, Cholesterol 323.3 mg, Fat 34.4 g, Fiber 7.1 g, Protein 17.9 g, SaturatedFat 11.7 g, Sodium 305.5 mg, Sugar 2.1 g
BAKED VEGETABLE OMELET
This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).
Provided by Valeria
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
- In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
- Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
- Let cool 5 minutes before cutting. This dish is best served warm, not hot.
Nutrition Facts : Calories 282.7, Fat 17.9, SaturatedFat 9.5, Cholesterol 248.8, Sodium 596.5, Carbohydrate 15.2, Fiber 3.3, Sugar 3.5, Protein 16.5
FLUFFY, CREAMY, NO-FAIL OMELET
Make and share this Fluffy, Creamy, No-Fail Omelet recipe from Food.com.
Provided by GeeWhiz
Categories Breakfast
Time 15m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
- Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
- Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
- It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
- Slide onto a plate and cut in half to serve.
Nutrition Facts : Calories 309.7, Fat 25.1, SaturatedFat 12.7, Cholesterol 468.1, Sodium 372.4, Carbohydrate 2.9, Fiber 0.1, Sugar 0.9, Protein 17.5
Tips:
- Choose fresh ingredients: The quality of your ingredients will greatly impact the taste of your omelet. Use fresh eggs, vegetables, and herbs for the best flavor.
- Don't overbeat the eggs: Overbeaten eggs will make your omelet tough. Beat them just until they are combined.
- Use a well-seasoned pan: A well-seasoned pan will help prevent your omelet from sticking. If you don't have a well-seasoned pan, you can grease it with butter or oil.
- Cook the omelet over medium heat: Medium heat will help the omelet cook evenly without burning.
- Don't overcrowd the pan: If you overcrowd the pan, the omelet will not cook evenly. Cook the omelet in batches if necessary.
- Fold the omelet in half: Once the omelet is cooked through, fold it in half. This will help keep the filling inside the omelet.
- Serve the omelet immediately: Omelets are best served immediately after they are cooked. This will help prevent them from becoming dry.
Conclusion:
Omelets are a delicious and versatile breakfast or brunch option. They can be made with a variety of fillings, so there is something for everyone. With a little practice, you can make perfect omelets every time. So next time you're looking for a quick and easy meal, give one of these omelet recipes a try. You won't be disappointed!
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