The perfect omelette:The perfect omelette is plump, fluffy and light with a glossy top.
Begin with a good quality nonstick skillet. For a 2 or 3 egg omelette, an 8-inch skillet is the best size. It should be shallow with sloping sides to make it easy to slide the finished omelette out.
Basic Recipe:
Beat together eggs, water and seasonings.
- 2 or 3 eggs
- 1 tbsp water
- Salt and pepper, to taste
- 1 tsp oil or butter ( I prefer butter)
Heat skillet over medium-high heat. When skillet is hot, add butter/oil. Pour in egg mixture.
As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. Shake skillet gently to keep eggs from sticking to the bottom.
When egg is almost set on surface but still looks moist, cover half of omelette with filling. Slip spatula under unfilled side, fold over filling and slide onto serving plate.
The omelette will continue to cook from its own heat so remove from skillet before completely cooked.
Filling Suggestions
Fine Herbs Fresh parsley, basil and chives
Mushroom - Mushrooms, green onions and thyme
Western - Ham, green peppers and onion
Vegetable - Red and green peppers, mushrooms and bean sprouts
3-Cheese - Ricotta, mozzarella and Parmesan cheeses
Country - Pan-fried potatoes or hash browns, cooked beef and salsa
Salsa - Tomatoes, green onions and cilantro
B.L.T. - Bacon, lettuce and tomato
Fruit - Apples, strawberries or bananas and icing sugar