When it comes to omelets, there are scores of different combinations to try. In addition to using anything that might inspire you at your local farmers' market, you might also want to take a look around your fridge and pantry. Use any cheeses, meats, and vegetables that may be taking up space. Be as creative or simple as you want. Here are three variations on standard omelets that may be of interest.
This omelet, which features cheese essentially melted on the outside of the omelet, takes a little bit of skill. It is accomplished by making the omelet as usual, but instead of adding cheese at the end, you flip the omelet once, place the grated cheese on it, and flip it again so the cheese is on the pan. Let the cheese get all melty and a little crisp, then slide the omelet onto the plate, and fold, cheese side up. People go crazy for this little trick. Just be careful that when you flip it before the cheese-side-down flip, cheese doesn't go flying everywhere. Practice makes perfect.
Any omelet can be a baked omelet. Baking is easier than flipping. Just heat the oven to 375°F, melt a little butter in an ovenproof pan, put the filling ingredients in the bottom of the pan, and pour the eggs over the top. If there is cheese in the omelet, put the cheese on top of the eggs and bake for 5 to 7 minutes, until it is done to your liking. The eggs will be slightly fluffy, almost like a soufflé.
Make a cold omelet using summer vegetables like tomatoes, zucchini, yellow summer squash, eggplant, and assorted baby root vegetables. Roast or sauté the vegetables very well and set aside to cool. Make an omelet as usual. When you are ready to fold the omelet, spoon some of the cooked vegetables onto one side of the omelet and fold the other half over. Refrigerate for an hour or until ready to serve. You might also wish to serve your chilled omelet as an unfolded frittata, in which case you would bake the frittata, slide it onto a plate, and chill it for an hour before serving. You can chill your frittata up to a day in advance. Serve chilled or at room temperature.
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