Basic Omelet
An omelet or omelette is a breakfast food consisting of an egg-based wrapper around a filling of your choice. Omelettes take little time to complete. Always ensure your fillings are either pre-cooked, able to be finished in the time available, or edible when raw but warmed.
Source and licence
"Basic Omelet" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Basic_Omelet, revision 4517797), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Basic_Omelet&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517797
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 eggs and 2 egg whites for a typical (6-inch/15 cm) pan
- oil
- Pre-cooked bacon
- Broccoli or most other seasonal vegetables
- Black olives
- Chopped tomatoes, optionally with the seeds and pulp removed
- Pan-fried garlic, mushrooms, and fennel
- Zucchini and leeks
- Cheese, e.g. cheddar, Pecorino Romano, goat's chevre and fresh herbs (e.g. basil)
- Any blue cheese
- Spinach, goat cheese, and pinenuts
- Sautéed spinach
- Pancetta
- Wood-fired or lightly roasted baby potatoes and fresh herbs
- Wood-fired baby potatoes, mushrooms, and Brie
- Spanish sausage, mushrooms, and blue cheese
- Smoked salmon, crispy potatoes and herb sour cream
- Smoked salmon, Brie, and fresh herbs
- Prawns and Brie with fennel confit
- Pancetta, bocconcini, and basil
- Feta cheese, garlic, and cheddar cheese
Method
- Chop up the filling.
- Mix the eggs well. You may add milk to thin them (up to 1 Tbsp for each egg).
- Pour the eggs into a cool (i.e. room temperature) frying pan.
- Heat the pan, stirring constantly.
- Stop stirring as soon as solid egg begins to form.
- As the egg solidifies, pry it loose around the edges.
- If you didn't stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let liquid egg flow under the solid egg. It is best to avoid this problem though.
- Keep loosening the egg from the edges until you can slide it around.
- Now you need to flip the egg without ripping it. If you have a very wide turner (or two smaller ones), you can use that. Otherwise, you'll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
- Place filling on the egg.
- When the egg is done, wrap it around the filling. Serve.
- Chop up the filling.
- Mix the eggs well. You may add milk or cream to thin them.
- Heat your griddle (you're doing this without a pan, on the cooktop).
- Pour the eggs onto the griddle, using a spiral motion to spread them wide and thin.
- When the egg has set, gently add fillings on top.
- Using a large (3 x 12-inch, or 75 x 300 mm) turner, fold the egg over the filling.
- When you think the bottom has cooked, flip the omelette over to cook the other side.