My First Omelet

Cafe Society
1

I’ve never made an omelet before so this morning I decided to give it a try. I beat 3 eggs, added a little pepper and used the topping from last night’s pizza. Fry it up in a bunch of butter… voila! Success! A little sprinkle of Sriracha…

What is your favorite omelet?

2

I made my 5,438th omelet this morning (give or take). Just a simple Ham and Cheese with a bit of Italian seasonings added.

My favorite though has smoked salmon and chives.

3

Favourite omelette? Any of them!

4

I like the making about as much as the eating. I prefer the shake-the-pan method, which takes a bit of practice, but is far more fun than using a spatula. I also enjoy flipping fried eggs using a flick of the wrist. After 20 years, my wife is still impressed with it. :smiley:

5

I like throwing on a handful of fresh spinach and covering the pan until it wilts a little.

6

2 eggs beaten with salt and pepper
1 fresh jalapeno from the garden, diced
2 cherry tomatoes from the garden, diced
grated tasty cheese.

Tip egg mix into small omelette pan, add other toppings and (here’s the bit that’s different) put a lid on the pan.

With the lid on, the omelette tends to steam and puff up so it’s extra thick but light and puffy.

Top with tomato sauce and eat. Yum.

7

I agree with any of them. :slight_smile:

That said here is my simple go-to for one person, or two depending on appetite:
Three or so eggs.
Onion/broccoli/greens/carrots or a combination.
Extra sharp cheddar cheese. Or Feta. Or Gouda. Or cream cheese. Actually it doesn’t matter - any cheese is good.
Seasonings: scriracha, red pepper flakes, pepper, Italian seasoning, whatever.
Briefly stir-fry veggies in butter or olive oil with your seasoning of choice… Add eggs plus a little milk or yogurt (optional) plus cheese. Another five minutes to let ingredients meld and, done.

8

I am good to go with almost any omelette. My favorite lately has been chorizo, green chiles, scallions, poblano peppers, tomatoes with light cheddar and jack cheese

9

My favourite is the Spanish Omelette - potatoes, chorizo, peppers, cheese. When done on the bottom, place under the grill (I believe in USian this is the “broiler” of your oven) for the full puffed-up effect. at least 2 inches of rise or it’s a fail…

10

I like a ham and cheese omelette folded and placed over a split biscuit with sausage gravy poured over the whole thing.

11

I’m going to add omelettes to our dinner selections I think. A fabu way to use up odds and ends of leftovers.

12

I use any leftover meats in the house - bacon or diced sausages make great add-ins. I mainly use cheddar cheese, 'cause I’m cautious like that, but mozzarella or even ricotta can be great (ricotta you have to be careful with because it’s such a light flavor, but it goes well with tomatoes and basil). My favorite greens in an omelet are broccoli and/or spinach.

13

Cheddar cheese, bacon and green and red peppers.

14

Bacon, Avocado, Green Onion inside.

Monterrey Jack Cheese melted on top.

Top with Sour Cream & Salsa.

You’re welcome.

15

I’ll try that tomorrow morning, thanks.

16

I am missing the omelette gene. Here’s what usually happen for me:

  1. Decide that making an omelet is a very good idea, even though you always, ALWAYS stuff 'em up.
  2. Chop garlic and half a red onion. Look in fridge to see what else you could bung in there.
  3. Chop snow peas, bok choy, zucchini, and carrot.
  4. Sautee onions and garlic in butter, except accidentally dump half the bok choy in the pan too.
  5. Dump the rest of the veg in too.
  6. Talk self out of adding more stuff while veg fry. Put smoked chicken and cherry tomatoes back into fridge.
  7. Beat three eggs lightly, adding salt and lots of black pepper.
  8. Tip egg over veg. Leave it even longer than you think necessary.
  9. Tilt pan, allowing the runny stuff in the middle to flow under and onto the hot pan. Cook til there’s almost no runny stuff on top, and the edges are solid and singed
  10. Weaken enough to add a couple of juicy slices of camembert prior to the big FOLD.
  11. Stuff up the fold, due to the presence of way too many veg in the mix.
  12. Turn off stove and prod at mess in pan with spatula, pushing raw-ish looking bits, which are possibly just melting camembert, towards the still hot pan.
  13. Tip mess onto plate. Serve and enjoy!
  14. Cry.
17

My favorite is a French-style omelet with emmenthaler cheese:

Take an egg, and beat it with some Sriracha and spices (no milk). Heat the pan (I have an omelet pan, but anything with curved sides will work) with a little oil. When the pan is hot, put a teaspoon of butter in it. When the butter stops foaming, add the egg.

Now, shake the pan while stirring the egg with a spatula. Do this just enough to mix. Make sure the edges come away from the pan.

Walk away. Let the egg cook.

When it’s starting to solidify on top, put the cheese (or other filling – though don’t cook them in the omelet pan) on top.

As the cheese begins to melt, lift about a third of the omelet up and fold it over. Slide the omelet onto a plate, folding the third of the omelet over the other two thirds (including the filling).

Enjoy.

18

This thread has me drooling.

19

I love all if these ideas!

20

Bastard. I have to shake the pan AND use a spatula. But I’m one of those guys who likes to flip a third of the eggs in from each side, making a cute lil’ envelope of omelette.

Last week my wife requested a dinner of sauteed chicken with mushrooms, which she decided she didn’t like so much after I served it up, so I had over a cup of nice leftover sauteed creminis redolent of garlic, vermouth, parsley, and chicken pan bits.

That, plus a quick grating of parmesan, became the filling for breakfast omelettes for four days in a row, which will abide with me as a breakfast treat memory till the end of my days.

MORAL: Save your leftovers.