Not Your Average Omelet Recipes

PERFECT OMELET

Perfect Omelet image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Ingredients

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.

NOT-YOUR-AVERAGE OMELET

Not-Your-Average Omelet image

Breakfast seems so easy, so how 'bout breakfast for dinner? Combine eggs as a main dish, add any side, spinach maybe. Serve with sour cream.

Provided by Susan

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 15m

Yield 2

Number Of Ingredients 11

Ingredients

3 large eggs
1 tablespoon water
1 pinch dried dill
1 pinch garlic powder
1 pinch onion powder
1 tablespoon salted butter
¼ cup diced cooked chicken
2 tablespoons cream cheese, cubed
1 medium avocado, cubed
2 tablespoons salsa, or to taste
salt and ground black pepper to taste

Steps:

Whisk eggs, water, dill, garlic powder, and onion powder together in a bowl.
Melt butter in a pan over medium-high heat. Add egg mixture. Reduce heat to low; pull eggs from the side gently so that liquid can get to the bottom of the pan. Cook until mostly set, about 2 minutes; add chicken, cream cheese, and avocado.
Fold in half, and cook until eggs are completely set, 2 to 3 minutes more.
Cut in half; transfer to two plates and top with salsa. Season with salt and pepper.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 11.6 g, Cholesterol 323.3 mg, Fat 34.4 g, Fiber 7.1 g, Protein 17.9 g, SaturatedFat 11.7 g, Sodium 305.5 mg, Sugar 2.1 g

BAKED VEGETABLE OMELET

Baked Vegetable Omelet image

This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).

Provided by Valeria

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 medium carrots (about 1/2 pound)
1 medium zucchini
4 eggs
1 cup shredded cheddar cheese
1/4 cup minced parsley
2 tablespoons chopped shallots
1/4 cup whole wheat flour
2 tablespoons wheat germ
1/2 teaspoon salt
pepper, to taste
1 tablespoon butter or 1 tablespoon margarine

Steps:

Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
Let cool 5 minutes before cutting. This dish is best served warm, not hot.

Nutrition Facts : Calories 282.7, Fat 17.9, SaturatedFat 9.5, Cholesterol 248.8, Sodium 596.5, Carbohydrate 15.2, Fiber 3.3, Sugar 3.5, Protein 16.5

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