Omelets are delicious and healthy too so it's been said the French created Omelettes. They have a long history.
A French omelette starts out with beaten eggs in the pan (just like scrambled eggs). The pan is shaken constantly during cooking until the eggs just begin to set. When the eggs are cooked, the omelette is rolled and snugly folded to form an oval and finally turned out onto a plate with the seam side down.
It can be plain or filled, with or without cheese. (An omelette with fresh herbs are a famous standard French dish. An assortment of chopped herbs is stirred into the eggs before cooking; no cheese.)
American omelettes (or "omelets" as they are sometimes spelled) start out in the same way, but as the eggs cook, the edges are lifted from the sides of the pan with a spatula so the runny eggs can flow underneath.
When the eggs are nearly set, the filling is added and the omelette is folded in half rather than rolled.
How to Make an Omelette
The basics of making an omelette:
Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are. Beat the eggs lightly with a fork.
Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs. Melt the butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked.
Add the eggs: Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
Fill the omelette: Add the filling—but don’t overstuff the omelette—when the eggs begin to set. Cook for a few more seconds
Fold and serve: Fold the omelette in half. Slide it onto a plate with the help of a silicone spatula.
Basic Omelette Recipe:
serves 1 omelet
Ingredients
2 large eggs
1 tablespoon unsalted butter
2 tablespoons grated cheese, any kind
3 to 4 cherry tomatoes or other vegetable chopped, cut in half and sprinkled lightly with salt
2 tablespoons chopped basil, parsley, or herb of your choice
Method
Prep the eggs:
In a bowl, beat the eggs with a fork.
Melt the butter:
In an 8-inch nonstick skillet over medium-low heat, melt the butter.
Add the eggs and cook the omelette:
Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes
Fill the omelette:
Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.
Fold and plate the omelette:
Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!
Ideas for Omelette Fillings
Here are a few delicious combinations:
Avocado and cheddar
Roasted potatoes and Gruyere
A little Parmesan, Mushrooms
Bacon and cheese, or bacon and potatoes without cheese, chives
Spinach and tomato, with or without feta
Goat cheese and herbs
Use your imagination and what appeals to you for the filling. There are all kinds of great combinations you can discover.
