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Basic omelette recipe

Basic omelette recipe


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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

A rich omelette simply made with eggs and cream and cooked in coconut oil or butter.

2 people made this

IngredientsServes: 1

  • 2 eggs
  • 1 tablespoon double cream
  • 1 tablespoon coconut oil or butter

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Whisk eggs and cream together in a bowl until smooth.
  2. Melt coconut oil in a pan over medium heat. Pour in egg mixture and cover pan with a lid. Cook until eggs begin to set, about 5 minutes. Fold omelette in half; cover and continue cooking until firm, about 5 minutes more.

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Basic French Omelet Recipe

BEAT eggs, water, salt and pepper in small bowl until blended.

HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR egg mixture into pan. Mixture should set immediately at edges.

Gently PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

This French omelet recipe is a classic and versatile favorite. Fill with cheese and ham or change it up by adding leftover cooked vegetables.

Invent your own fillings. Some classic omelet fillings include shredded cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs or even leftovers from last night’s dinner.

For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.

Prepare filling first. French omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.

Made-to-order: French omelets are best cooked one at a time and served immediately.

For more servings, multiply the French omelet recipe as needed, preparing only as many eggs as you will use in a short time. Use 1/2 cup egg mixture per omelet.

Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.

For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Try putting only half the filling inside the French omelet. Spoon the rest across the top of the omelet after it’s on the plate.

This recipe is an excellent source of protein, vitamin A and choline, and a good source of vitamin D and folate.


Omelet (or Omelette)

When it comes to eggs for breakfast, few dishes are faster to prepare than an omelet. Now, I know what you're saying, there is some technique involved so it's bound to take a while, but honestly once you have that technique down, an omelet comes together very quickly - it takes no longer than frying an egg.

As with so many dishes, there are many ways to get to the same end when you’re making an omelet. I prefer the classic French method which uses high heat, a lot of shaking the pan, and folding the omelet in three onto the plate.

If that scares you a little (it shouldn’t, but…), you can lower the heat and move the egg around more slowly, letting the uncooked egg hit the pan and then folding the omelet in half onto the plate. This is the American method of omelet-making.

The classic French omelette (that’s the British and French way of spelling ‘omelet’), should have no wrinkles and no color on the outside and the pan-shaking quick method is critical to this end. I, however, believe mornings are not the time to have such strict rules in your life and if you like color on the outside of your omelet, go for it (or just don’t worry about it)! Using butter in the pan and having a little color on the egg will just add flavor in the end.

There is no limit to the combinations of fillings that you can put in an omelet. The recipe and video below are for your very basic omelet using just cheese and fresh herbs, but you can really put almost anything inside. There are a couple of important points regarding the fillings, however. Whatever you put into an omelet is not going to get the chance to cook, so fillings like mushrooms, onions, peppers, broccoli, bacon all need to be cooked ahead of time (and ideally warm) before being added to the pan. The other tip regarding the filling is not to add too much. If you add too much filling, chances are you won’t be able to fold your egg around the filling or the omelet will break as you turn it out.

The only way to learn how to make the perfect omelet really is to get a carton of eggs and a few hungry people and start making them one after the other. If the first omelet turns into scrambled eggs, so be it. Practice, as they say, makes perfect.

Watch The Recipe Video


A Classic French Omelet

Call it an Omelet (US) or Omelette (truly French and British), the same is true, it is the dish that can make the most competent chefs cry. Why? Why is a mystery because seriously, it is not that difficult. Follow this Classic French Omelet recipe with all its hints and tips to find out why.

This basic French omelet recipe is the easy version of a cafe classic and by using a few simple tricks, you can master the technique of making a versatile omelet then customize it with your favorite filling for either breakfast, lunch, or dinner.

The classic French filling is a traditional cheese and herb filling, or you can get creative with chopped ham and roasted vegetables, and any number of other combinations for a wholesome meal.

A perfect omelet must not be overcooked the egg should be barely set so the omelet wobbles slightly when shaken. However, it should not be so undercooked that it is slimy. It is this need to have the omelet just so which strikes fear into the most competent of cooks.

Cook's note: As the great chef, Julia Child, once noted, read through the entire recipe before making your first omelet. Egg recipes move very quickly and there is no time to consult your recipe once you've begun the process.


Instructions

Get all your ingredients ready before you start, so you can just grab and add them when needed.

Beat eggs, salt and pepper in small bowl until blended thoroughly.

Heat butter or oil in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until smoking hot. Tilt the pan to coat bottom. Pour in egg mixture, which should set immediately at edges.

Even as you pour the mixture in, whisk vigorously with a fork so that the mixture cooks evenly.

Continue cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and only a tiny amount of liquid egg remains, Place filling on one side of the omelette. The residual heat will melt the cheese and cook the remaining egg without making it tough and rubbery.

Fold omelette in half with turner. Flip over once, and cook for a few seconds more, until cheese is beginning to melt.

Slide the omelette out of the pan and onto the serving dish. Voila!


Quick Breakfast Recipe: Basic Oven Omelet

Here is one last recipe from my new book Not Your Mother’s Casseroles. This is one of the very easiest recipes I know how to make in the oven. This recipe is really just a template for a baked egg dish that comes out creamy and fluffy inside — like a traditional American diner omelet — and that can be filled with anything you like. I call for ham, Parmesan cheese, and parsley here, but you can add anything! And the best part is that this literally takes 5 minutes to throw together.

Some might argue that this isn’t an omelet at all (my editor did!) but the reason I call it an “oven omelet” is because it has the same place on the table, and on the plate, as a traditional omelet. It’s just eggs (no crust, unlike a quiche) and it’s all cooked in the oven (no stovetop/broiler combo, unlike a frittata). It also has a similar texture to an American omelet, and it can be filled with anything you like. So there you are — an oven omelet!

But regardless of what you call it, it’s incredibly easy, incredibly fast, and totally foolproof. Just whisk some eggs and milk together, season with herbs and salt and pepper, add some vegetables or meat, and bake.

It also reheats well. I often make a big pan of this at the beginning of the week, and then my husband grabs a slice on his way out the door to work.


The frittata can be served immediately or warm. Once cooled to room temperature, it can stand for up to an hour. A cooled frittata can be refrigerated up to 1 day. Serve cold, bring to room temperature, or reheat before serving.

First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup of milk, ¾ teaspoon salt, and ¼ teaspoon pepper. To customize, choose one of the additions below.

Pour the egg mixture and any additions into your skillet, stir, and cook just until edges start to pull away from the pan. This will take 5 to 7 minutes. Transfer skillet to oven and bake until set, 16 to 18 minutes. Then enjoy!


This omelet recipe is not complicated, calling only for cheese, but you can certainly get creative, adding any variety of meats and vegetables your kids like to make the omelet to their tastes.

If your kids are interested in taking part, allow them to break the eggs and whisk with water (or you can substitute the water with 1 tablespoon of milk for a creamier, fluffier texture), salt, and pepper. While they do that, show them how to preheat the skillet over medium heat in order for the omelet to cook evenly.

Always keep your spatula clean while you are flipping, as a messy spatula can mean your omelet may stick to the skillet. Don't be afraid to let the kids try flipping one side of the omelet over the other trying is the only way they will learn to do it well.


Make it a meal

The best part about an omelette? As Julia Child would say: you can serve it for any meal! That’s right: the omelette recipe works for breakfast, brunch, an elegant lunch, or a simple dinner. In fact, there’s a whole Julia Child episode about making them for a dinner party with different toppings for everyone! To round out the meal, here are some ideas for side dishes:

  • Green salad: A simple arugula salad is perfect, or try fennel orange salad, asparagus salad, or celery salad
  • Potatoes: Add pan fried potatoes or oven hash browns
  • Beans: Add elegant white beans or borlotti beans
  • Lentil salad: Add lentil salad with feta or French lentil salad for a French flair
  • Sauteed or roasted vegetables: Add baked asparagus with Parmesan, ultimate sauteed vegetables, or epic roasted broccoli.
  • Bread: Add sourdough bread, no knead bread, or better yet: a classic French baguette.

What else would you serve with it? Let us know your recipe ideas!