You won’t think making an omelet is hard once you’ve mastered these easy tips and tricks for the perfect omelet.
- 2 eggs
- 2 Tbsp water
- 1/8 tsp.salt
- Dash pepper
- 1 tsp butter
- 1/3 to cup filling, such as sheredded chesse, finely chopped ham
- ½ baby spinach
BEAT eggs, water, salt and pepper in small bowl until blended.
HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
There is more than one way of making omelets. Many different ingredients can be used for the fillings and the possibilities are endless. Use one or more of your favorite foods. Some classic omelet fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs, even tasty leftovers from last night’s dinner.
Feeling elegant? Combine broccoli, Brie and toasted almonds. In a south-of-the-border mood? Try corn, salsa, chorizo and jalapeño cheese.
For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.