Best 6 Saras Best Ever Omelette Recipes

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Welcome to the delectable world of fluffy omelettes, where simplicity meets taste to create a culinary masterpiece. In this article, we'll embark on a journey to discover the secrets behind cooking the ultimate omelette, inspired by the legendary chef Sara's recipe. From selecting the freshest ingredients to mastering the perfect technique, we'll explore every aspect of crafting a light, golden-brown omelette that will tantalize your taste buds and leave you craving for more. So, get ready to whip up an omelette that will be the envy of any breakfast table!

Let's cook with our recipes!

SARA'S BEST EVER OMELETTE!



Sara's Best Ever Omelette! image

I make these omellette's for breakfast sometimes, but more often as an easy dinner. You can add any toppings you like, but this is my favourite way of having them. You will need to use a frying pan with a lid.

Provided by Sara 76

Categories     Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 10

olive oil flavored cooking spray
3 large eggs, seperated
1/2 red onion, finely chopped
2 slices shortcut bacon, diced
6 cherry tomatoes, quartered
1 tablespoon basil leaves, chopped roughly
1/4 cup tasty cheese, shredded
1/4 cup mozzarella cheese, shredded
salt
pepper

Steps:

  • Spray a small saucepan with ooil. Cook onion and bacon until onion is just tender. Remove from heat, set aside.
  • Spray a medium frying pan with oil. Heat pan to medium heat.
  • Beat egg whites until thick and white. Spread into heated pan. Place cover on pan while you prepare the egg yolks.
  • Beat egg yolk, and pour over egg whites. Place cover back on pan, and cook 1 minute.
  • Sprinkle the bacon, onion, tomatoes, basil, and cheese gently over the egg mixture. Season with salt and pepper.
  • Place lid back on pan and cook until cheese melts, about 5 minutes.
  • Fold omellette in half, using an eggflip, and serve immediately.

PERFECT OMELET



Perfect Omelet image

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.

SARA'S SPANISH OMELET



Sara's Spanish Omelet image

A perfectly easy omelet for a Sunday morning! This was a favorite in our family for years. The results will impress both kids and adults! You may also add garlic and hot sauce for a more jazzy flavor.

Provided by Rebecca

Categories     Omelets

Time 25m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 tablespoon diced green bell pepper
2 tablespoons minced onion
1 (8 ounce) can tomato sauce
2 teaspoons white sugar
1 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper
8 eggs
3 tablespoons milk
salt and pepper to taste

Steps:

  • In a skillet or frying pan, melt butter over medium heat. Add green pepper and onion; saute until tender. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Simmer until sauce has thickened, about 10 minutes.
  • While sauce is cooking, beat together eggs and milk. Heat a lightly oiled 6 inch skillet over medium heat. Cook four small omelets, one at time, in the skillet. Season each with salt and pepper and keep them warm while the others are cooked. Serve warm with sauce spooned over each omelet.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 7.3 g, Cholesterol 378.3 mg, Fat 12.3 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 4.5 g, Sodium 483.9 mg, Sugar 6.1 g

CLASSIC OMELETTE RECIPE BY TASTY



Classic Omelette Recipe by Tasty image

Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive

Provided by Matthew Johnson

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

3 eggs
1 tablespoon butter
spinach, cooked, optional
tomato, chopped, optional
mushroom, sliced and sautéed, optional
cheese, optional
nira chive, chopped, optional

Steps:

  • In a medium bowl, beat the eggs.
  • Melt the butter in a medium frying pan over medium heat.
  • Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
  • Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
  • Sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

CLASSIC OMELETTE



Classic Omelette image

Classic French Omelette

Categories     Egg     Breakfast     Brunch     Self     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 omelette

Number Of Ingredients 6

1/4 to 1/3 cup filling (see below for suggestions)
1 teaspoon butter (or 2 teaspoons if sautéing filling)
2 eggs
1 tablespoon milk or water
Kosher salt and freshly ground black pepper to taste
Herbs (optional)

Steps:

  • First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
  • Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
  • Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
  • Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
  • Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
  • Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
  • Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
  • Optional Lowfat Fillings
  • Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

REAL SPANISH OMELETTE



Real Spanish omelette image

Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients

Provided by Mary Cadogan

Categories     Lunch, Supper, Vegetable

Time 1h

Number Of Ingredients 5

500g new potatoes
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs

Steps:

  • Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  • Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
  • Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
  • Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
  • When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
  • Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.

Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Always whisk the eggs thoroughly before cooking to ensure a smooth and even omelette.
  • Use a non-stick skillet to prevent the omelette from sticking.
  • Cook the omelette over medium heat to prevent it from burning.
  • Don't overcook the omelette, as it will become tough and dry.
  • Feel free to experiment with different fillings and toppings to create your own unique omelette.

Conclusion:

The omelette is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With its endless variations, there is sure to be an omelette recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give one of these omelette recipes a try. You won't be disappointed!

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