Patty Cake Omelette Recipes

SIMPLE CHEESE OMELETTE

Steps:

• Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up.
• Grate the cheese onto a board and set aside.
• Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
• Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
• Using a spatula, ease around the edges of the omelette, then fold it over in half.
• When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

BAKED OMELETTE - USE YOUR FAVORITE TOPPINGS (GF)

Steps:

• Preheat oven to 350°F / 175°C.
• Lightly butter ramekin dishes or a small casserole pan.
• Beat the eggs together with the sour cream until everything is a uniform light yellow color, and there is a little bit of foam on the top, about 5 minutes.
• Mix in the cheese, spring onions and bacon.
• Carefully pour or spoon into the prepared ramekin dishes or casserole pan.
• Bake in the oven for 25-30 minutes (for the two cocottes, I baked the omelette for 25 minutes; for the small casserole dish, I baked the omelette for 30 minutes) until the omelette is puffed up.
• Serve immediately.

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.

"PATTY CAKE" OMELETTE

Steps:

• Cook the steam fresh vegetable mix (broccoli, cauliflower, and carrots) in the microwave according to the package, approximately 6 minutes. Set aside 1 cup of vegetables.
• Crack 4 eggs and put them into a glass bowl; add 1 tablespoons of low sodium beef broth or water, and beat for about a minute or until fluffy.
• Mix lemon pepper, paprika, turmeric, celery seed, chives, and nutmeg into the egg batter.
• Spray a sauté pan with non-stick cooking spray and set it over medium heat temperature.
• Pour the egg mixture into the pan and cook until you see the egg mixture "begin" to get solid. (Lower the heat setting to prevent the egg from cooking too fast.) Carefully, flip the egg over with the spatula on the other side in order to absorb the egg (running) moisture.
• Next, spread the steamed veggies top of the egg.Also, sprinkle a thin coating of shredded mozzarella on top of the egg put a lid over it so the cheese can melt. Continue to check the omelette to avoid overcooking.
• Finally, sprinkle a thin coating of Parmesan cheese on top of the omelette. Cut in half and serve immediately.