Walk Away Foolproof Omelet With Dads Filling Recipes

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FOOL PROOF OMELET



Fool Proof Omelet image

Tired of burning your omlet and making a huge mess when folding and taking it out of the pan? here is the solution! BACON GREASE & CREASE FILLING! Also, this recipe is for a 5 inch skillet, so add more eggs if you use a bigger skillet:) Happy cooking!

Provided by Hope Adcox @lovestodance18

Categories     Eggs

Number Of Ingredients 7

3 - eggs, beaten
1 cup(s) packaged ham cubes
pinch(es) salt and pepper
3 pinch(es) cheddar cheese, shredded
1 teaspoon(s) milk
1 tablespoon(s) green bell pepper, minced
1 tablespoon(s) onion, minced

Steps:

  • Pour a small amount of bacon grease into a skillet over high heat, let melt.
  • Beat 3 eggs and 1 tsp of milk in a tall glass add a pinch of pepper and a pinch off salt. Stir until egg is broken up.
  • Pour into greased pan, eggs will bubble so pop the bubbles with spatula so that the yolk will go through the hole, the faster you cook the yolk on top, the less likelier its going to burn the bottom.
  • As the eggs are cooking, take the spatula and peel the edges so that the egg yolk flows into the peeled areas and cooks. keep peeling the edges until almost all of the yolk on top is gone. (if you have to, tilt the skillet so that the yolk runs into the sides where it is peeled)
  • When all yolk is gone on top, reduce heat to simmer and add ham, onion, bell pepper and sprinkle with cheese. (if you put the ingredients not quite in the middle but close to one side of the egg it will be easier to fold)
  • On side with no fillings, scoop spatula under egg and fold (it works better if this is the side furthest from you and fold it toward you) Hold spatula on top of folded omlet for a few seconds so that it sticks, carefully remove and serve.

PUFFY OMELET



Puffy Omelet image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 large eggs
Kosher salt and freshly ground black pepper
2/3 cup grated Gruyere cheese
1/4 cup soda water
2 tablespoons unsalted butter
Thinly sliced fresh chives, for topping
Thinly sliced fresh flat-leaf parsley, for topping

Steps:

  • Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
  • Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
  • Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
  • Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

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