Omlette. This French Omelet Recipe Is A Classic And Versatile Favorite. A Mouthwatering Recipe Filled With Cheese And Ham. You Can Also Invent Your Own Fillings.
The egg is folded for a soft, tender texture. In just a few easy steps, learn how to make the perfect omelet. The key to a fluffy omelet is including a little bit of water or milk with the whisked eggs. You can have Omlette using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Omlette
- Prepare 4 of large eggs (well beaten).
- Prepare 1 tablespoon of olive oil.
- Prepare 1/2 of onion (diced) optional.
- You need 1 of red bell pepper (or yellow bell pepper, chopped small).
- Prepare 1 of green bell pepper (chopped small).
- It’s 1 tablespoon of butter (or margarine).
- You need As required of Kosher salt (to taste).
- You need To taste of Freshly ground black pepper.
- It’s 1/2 tsp of garlic powder(optional).
In a medium bowl, beat eggs until no whites remain, then season with salt, pepper, and a pinch red pepper flakes. In a medium non-stick skillet over medium heat, melt butter. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. It tastes fantastic in this cheese omelette, and it looks pretty, too. —Jane Cain, Junction City, Ohio.
- First, crack your eggs into a small bowl and beat them together well with a fork. Some people suggest adding a teaspoon or two of water for a fluffier omelet, but with all those high-water-content bell peppers, this doesn't seem necessary. Heat a nonstick skillet or omelet pan over medium heat and add the olive oil. Add the diced onion, if using, and saute for 3 to 5 minutes..
- Add the chopped red or yellow and green bell peppers and cook for 1 to 2 minutes or just until the bell peppers are slightly tender. Turn off the heat. Using a slotted spoon, lift the onions and peppers (leaving behind the oil) out of the skillet and transfer to the reserved beaten eggs and combine well..
- Using several paper towels, carefully wipe the skillet and place it back over medium heat. Add the butter or margarine and give the pan a quick tilt to make sure the butter coats the entire bottom of the pan. Pour in the egg mixture and sprinkle it all with a dash of salt and pepper and the optional garlic powder. Tilt the pan and lift the edges of the omelet as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker.
- Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all. Then, using a rubber spatula, either flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate. Or, fold the omelet in half and slide it off the pan onto a plate. The interior should be creamy but not raw..
The first bite of creamy filling lets you know this isn't any old omelet. Make it once, and we suspect you'll be fixing it often. —Anne Troise, Manalapan, New Jersey In this video, Chef John shows you how to cook a light, tender three-egg omelette that's soft and tender. You'll also get tips for how to make omelets fluffy. Cream Cheese and Tomato Omelet with Chives "This omelet is light, fluffy, and delicious," says jodi. "Perfect with tomatoes and chives fresh from the garden." Omelet is the Americanized spelling for omelette. They're made in the same way and with the same ingredients.
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