Sunday, August 17, 2014

Egg Omelette

An omelette is a quick and easy recipe for breakfast or any meal of the day. Eggs are beaten and cooked with your favorite meats and vegetables. Omelette can be cooked plain, filled, steamed or baked. For a fluffy texture, whole eggs are beaten with a small amount of milk, water, or cream.


  • unsalted butter or cooking oil
  • 4 eggs
  • 2 tbsp milk
  • salt and pepper to taste
  • Omelette fillings (optional)
    • shredded cheese
    • diced ham, sausage, bacon or turkey
    • chopped onions, bell pepper, mushroom, olives, parsley
  1. Whisk the egg and milk vigorously with a fork until the whites and yolks are completely blended. Season with salt and pepper.
  2. Heat a nonstick pan over medium-high heat. Add cooking oil or butter to coat the the pan. 
    Sautee all the fillings of your choice. Add just a dash of salt and pepper. Remove from pan and set aside.
  3. Turn heat over medium low fire, and pour the egg mixture in the pan. As the egg starts to set, shake the pan gently so that the runny, unset portion of the omelette can to the edge of the pan.
  4. When the omelette is just about to set completely, sprinkle the cheese and and put in the sauteed vegetables over half of the omelette. 
  5. With your spatula, lift one edge of the egg and fold it  over the filling, so that the edges line up. Cook for another minute, but don't overcook.
  6. Slide onto a plate. Garnish with chopped fresh herbs if desired. Serve immediately.


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