Decadent Omelette Recipes

MOM'S BEST ZUCCHINI OMELET

Steps:

• In a large or medium-size non-stick skillet, and on medium heat, add 1 tablespoon of olive oil, garlic, and chopped onions. Saute for about 2 minutes, until the onions are softened.
• Add chopped zucchini and saute zucchini for a few minutes until the zucchini is cooked and softened, stirring occasionally about 5 minutes. Season with salt and pepper to taste. Remove from heat. Set aside to cool for a few minutes.
• Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
• Using the same skillet (and no need to clean it), heat on medium heat, and add the additional tablespoon of olive oil. When the oil is hot, gently pour in the egg and zucchini mixture and lower the heat to low. Gently shake the skillet to make sure the omelet isn't sticking to the bottom. Simmer on lowest heat for 2 to 3 minutes, or more if needed (it's a thicker omelet).
• Use a spatula and gently lift one side of the omelet to see if the eggs are golden brown, and not burning. When the eggs on the bottom are cooked (not loose or running).
• Then use a small plate, one that is about the same size of the skillet and turn it over and on top of the omelet, hold your hand on top of the plate and carefully flip over the omelet onto the plate. Then slide the omelet back into the skillet to finish cooking, additional 2 to 3 minutes.
• Remove and cut into pieces and serve.
• Yields: 2 to 3 servings

DECADENT OMELETTE

Steps:

• Heat truffle (or olive) oil in a non-stick 8-inch pan.
• Beat the eggs in a bowl until fluffy; pour into pan and let cook until the sides set.
• Push the sides slightly toward the center and let the uncooked egg fill the edges. Repeat until the omelette is set.
• Add the cheese to one side of the omelette. Fold the omelette in half over the cheese and slide it onto a plate.
• Shave truffles on top.

CRAB OMELETTE RECIPE - WEEKEND EGGS

Steps:

• Deseed the chilli and finely chop half the chilli and add to a hot pan with a little oil and the white ends of the spring onions and the ginger.
• Cook until the spring onions and the ginger are translucent and add to the crab meat in a small bowl and stir.
• Lightly beat the eggs until yolks are broken and mix in the soy and fish sauce.
• Prepare your garnish. Thinly slice the remaining chilli into strips. Pick a small handful of coriander leaves. Wash and drain the snow pea sprouts.
• Over medium-high heat add the rest of the oil and the butter to an omelette pan. When it's hot add the egg mixture and leave it for 15 seconds to start to set a little. With a silicon spatula, begin pushing the cooked egg towards the centre of the pan and additionally swirl the pan to get the unset eggs to cook. Run the spatula around the rim of the pan to stop it from sticking.
• When the omelette is becoming firm and there is only a little liquid on the surface of the omelette add the crab mixture to the centre of the omelette. Using the spatula, fold one side of the omelette to just over centre of the pan, followed by the other side. This will be the bottom of the omelette.
• Take the pan off the heat and turn the omelette over onto a plate.
• If you're going to present this to guests and want a fancy presentation, slice the omelette in half and arrange as in the photo (above).
• Drizzle with the oyster sauce and Sriracha, followed by the snow pea sprouts, the chilli strips and the coriander.

MOUTHWATERING OVEN OMELET

Steps:

• Preheat oven to 350 degrees F. Prepare a shallow, 2-quart baking dish by spraying with cooking spray.
• In a large skillet over medium heat, add olive oil; saute bacon crumbles and green onion together until slightly softened; about two minutes. Set aside.
• In a medium bowl, combine shredded smoked Gouda and Havarti cheeses together. Set aside.
• In a large bowl, beat eggs, milk and seasoned salt until combined. Stir in 10 ounces of the cheese mixture (approx 2 full cups) and the bacon-onion mixture.
• Transfer egg mixture to the prepared baking dish. Sprinkle egg mixture with another half cup of the cheese mixture before placing in the oven.
• Bake, uncovered for 45-65 minutes. The omelet is done when the center springs back to the touch in the same way the sides spring back when touched. Cooking times will be dependent on your oven and the size/shallowness of the pan you use.
• When the omelet is done to the touch, sprinkle with any remaining cheese and keep the pan in the oven until cheese melts; about 5 minutes.
• Serve warm.

EASY OMELETTE RECIPE: HOW TO MAKE A BASIC TWO EGG OMELETTE

Steps:

• Crack the eggs into a bowl, add the milk, season with salt and pepper and beat the mixture with a fork or whisk.
• Heat a medium sized pan over a medium heat and add the butter, allowing it to melt. Swirl the butter around the base of the pan to coat evenly.
• Add the egg mixture to the pan and as it begins to cook, use a spatula to push cooked parts from the edge to the centre of the pan. As you do this, tilt and rotate the pan to allow the uncooked egg mixture to flow into empty spaces.
• When the eggs are almost set on the surface but still look moist, slide the spatula under one side of the omelette and fold over in half to create a semi-circle. If you want to add extra fillings like cheese, ham or mushroom, do so before folding the omelette in half and only sprinkle them over one side of the omelette. Then flip the unfilled side over onto the filled half.
• Let the folded omelette cook for a further minute (less if you like the centre soft and a little runny, or more if you like it cooked through), then slide it out of the pan and onto a plate. Serve and eat immediately.