Howard Helmers Omelet Recipes

Steps:

• Break the eggs into a glass measuring cup. Add the water, salt and pepper. Beat together with a fork until combined.
• Put the oil in a 10-inch pan with sloping sides, and set over medium-high heat. Heat until the oil starts to sizzle, swirling it around the pan.
• Pour in the egg mixture; it should set immediately at the edges. With an inverted pancake turner, carefully push the cooked portions at the edges toward the center so that uncooked portions can reach the hot pan surface. Tilt the pan, and move cooked portions as necessary.
• When the top has thickened and very little liquid egg remains visible, spread filling, if desired, along one half. With pancake turner, fold omelet in half or roll. Invert onto a plate with a quick flip of the wrist, or slide from pan onto a plate.

Steps:

• Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
• Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.

Steps:

• In 7 to 10-inch omelet pan or skillet over medium-high heat, heat oil until just hot enough to sizzle a drop of water.
• Add mushrooms.
• Cook, stirring frequently, until tender, about 2 to 3 minutes.
• Add tomatoes.
• Cook stirring frequently, until tomatoes are heated through, about 1 minute.
• Remove mushrooms and tomatoes from pan.
• Cover and keep warm.
• In small bowl, beat together eggs and dressing until blended.
• Pour egg mixture into pan.
• (Mixture should set immediately at edges.).
• With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
• When top is thickened and no visible liquid egg remains, fill with reserved mushrooms and tomatoes.
• Sprinkle with cheese and parsley.
• With pancake turner, fold omelet in half or roll.
• Invert onto plate with a quick flip of the wrist or slide from pan onto plate.

Steps:

• Whip eggs with liquid, chives, salt, and pepper.
• Make sure all the white is fully incorporated.
• Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
• Heat until bubbly.
• Pour egg mixture into skillet, pulling them toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheeses to top half of omlet, fold, then invert onto a plate.
• Let rest 1 minute before serving.
• Makes one omelet.