Basic Omelet Recipe

A basic omelet is a simple and versatile dish made primarily from eggs, seasoned with salt and pepper, and cooked in a skillet with butter or oil. The preparation involves whisking eggs, seasoning them, and then cooking them in a way that creates a tender, fluffy texture. The omelet can be customized with various fillings, such as cheese, vegetables, herbs, or meats, to add flavor and texture.

Here’s a breakdown of the key components:

1. Eggs: The main ingredient, usually two or more eggs, provides the base for the omelet. Eggs are beaten to create a uniform mixture.
2. Seasoning: Salt and pepper are commonly used to season the eggs, enhancing their flavor.
3. Butter or Oil: A small amount of butter or oil is used to coat the skillet and prevent the eggs from sticking. It also adds richness to the omelet.
4. Optional Fillings: These can include cheese (like cheddar, feta, or goat cheese), diced vegetables (such as bell peppers, onions, and tomatoes), herbs (like parsley or chives), and meats (ham, bacon, or sausage). These ingredients contribute to the omelet’s taste and provide variety.
5. Cooking Technique: The eggs are poured into a preheated skillet, and as they begin to set, they are gently stirred and lifted at the edges. This creates a soft and creamy texture. If using fillings, they are added to one-half of the omelet before folding it over.
6. Folding: The omelet is typically folded in half using a spatula before being transferred to a plate.
7. Garnish: Additional herbs, a sprinkle of cheese, or a drizzle of sauce can be added for a finishing touch.

A basic omelet is a quick and easy meal that can be enjoyed for breakfast, brunch, or a light dinner. Its simplicity allows for endless variations, making it a go-to dish for both novice and experienced cooks.

Filipino Cookbooks:

Here is a Basic Omelet Recipe:

Basic Omelet Recipe

Recipe by Yummy FoodCourse: BreakfastCuisine: InternationalDifficulty: Medium

A basic omelet is a simple and versatile dish made primarily from eggs, seasoned with salt and pepper, and cooked in a skillet with butter or oil.

Ingredients

• Omelet base

• 2 eggs and 2 egg whites for a typical (6-inch) pan

• oil

• Fillings (suggested)

• Pre-cooked bacon

• Broccoli or most other seasonal vegetables

• Black olives

• Chopped tomatoes, optionally with the seeds and pulp removed

• Pan-fried garlic, mushrooms, and fennel

• Zucchini and leeks

• Cheese, e.g. cheddar, Pecorino Romano, goat’s chevre and fresh herbs (e.g. basil)

• Any blue cheese

• Spinach, goat cheese, and pinenuts

• Sautéed spinach

• Pancetta

• Wood-fired or lightly roasted baby potatoes and fresh herbs

• Wood-fired baby potatoes, mushrooms, and Brie

• Spanish sausage, mushrooms, and blue cheese

• Smoked salmon, crispy potatoes, and herb sour cream

• Smoked salmon, Brie, and fresh herbs

• Prawns and Brie with fennel confit

• Pancetta, bocconcini, and basil

• Feta cheese, garlic, and cheddar cheese

Directions

• An omelet can be served folded in half or thirds.
• If you only have a normal frying pan
• Chop up the filling.
• Mix the eggs well. You may add milk to thin them (up to 1 Tbsp for each egg).
• Pour the eggs into a cool (i.e. room temperature) frying pan.
• Heat the pan, stirring constantly.
• Stop stirring as soon as a solid egg begins to form.
• As the egg solidifies, pry it loose around the edges.
• If you didn’t stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let the liquid egg flow under the solid egg. It is best to avoid this problem though.
• Keep loosening the egg from the edges until you can slide it around.
• Now you need to flip the egg without ripping it. If you have a very wide turner (or two smaller ones), you can use that. Otherwise, you’ll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
• Place filling on the egg.
• When the egg is done, wrap it around the filling. Serve.
• If you have a large flat professional-style cooktop
• Chop up the filling.
• Mix the eggs well. You may add milk or cream to thin them.
• Heat your griddle (you’re doing this without a pan, on the cooktop).
• Pour the eggs onto the griddle, using a spiral motion to spread them wide and thin.
• When the egg has set, gently add fillings on top.
• Using a large (3 x 12-inch, or 75 x 300 mm) turner, fold the egg over the filling.
• When you think the bottom has cooked, flip the omelet over to cook the other side.

Notes

• Before non-stick coating became common, many cooks would keep a special omelet pan that would not be used for any other purpose. It is important to use a very clean pan, especially if it is not a “non-stick” pan. If keeping a pan solely for omelets, after cooking, wipe well with a clean cloth or paper towel and then apply a thin coating of clean vegetable oil.
• 
  You can use 3 eggs and a dash of milk or cream instead of the 2 eggs and 2 egg whites.
  Try frying the omelet in butter.
• 
  After folding the omelet, you can top it with grated cheddar and place the frying pan under a grill until the cheese begins to brown.
• 
  You can garnish with cream cheese, sour cream, or other thickened dairy products along with a fragrant sprig of a fresh herb or edible flower.
• 
  Try frying the omelet in excess oil and butter (covering the top).
• 
  Put the entire frying pan under a preheated grill to melt the cheese before folding, and make the top go golden.
• 
  To increase protein content, one can add additional egg whites (which are mostly protein) separating out the egg yolk (which has a grams of fat to protein ratio of 1:1)
• 
  Cottage cheese or quark are possible high-protein alternatives to cheese as fillings.

Another Omelet Recipe.

IMAGE SOURCE: Stripey the crab, CC BY-SA 3.0, via Wikimedia Commons