Omelettes Recipe

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Omelettes

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use this as your basic recipe for 1 - 2 people, adding and changing fillings as desired. If you are new at this, make a few unfilled ones for practice and then serve with the filling on the side or drizzled over the top. And, never tell anyone you are making an omelette until it has been plated, as scrambled eggs are great, too!

3 large eggs
salt and pepper
1 tablespoon unsalted butter or extra-virgin olive oil

about 1/4 - 1/2 cup filling

Beat eggs with salt and pepper just until mixed, using a fork and NOT a whisk. Set a 7 - 8 inch omelette pan over medium heat to become thoroughly hot. Add butter to pan. When butter or oil is sizzling and not brown, pour in eggs. Using a fork or a spatula, draw mixture from sides to middle of pan, allowing uncooked egg to run underneath. Repeat 2-3 times so egg rises slightly and becomes fluffy. Cook until light brown underneath and top is still slightly soft, 30-40 seconds usually. Have the handle facing you. Place about 2-4 tablespoons of your filling in a row about 1 inch above center. Using a flexible spatula, fold the top 1/3 of the omelette over the filling. Holding the handle with the palm of the hand on top, place the pan over a warm serving plate. Shake omelette to edge of pan and tip completely over to make another fold. Garnish with herbs.

Fillings: jelly, grated cheeses, diced cooked vegetables, diced cooked meats or sausages, fresh fruits....

Recipe created 1995-09-11.