Omelets Recipes

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BASIC OMELETTE

This is a very simple omelette for one. If you are going to add any fillings, make sure to prepare them ahead of time. Feta cheese and dill is a favourite of mine.

Provided by Sackville

Categories     Breakfast

Time 4m

Yield 1 serving(s)

Number Of Ingredients 3



Basic Omelette image

Steps:

  • Crack the eggs into a small bowl and whisk.
  • Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
  • Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
  • In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.
  • This allows the uncooked egg on the top to flow down to the bottom of the pan.
  • When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.
  • Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.
  • Use your spatula to flip one half of the omelette over the other and serve immediately.

Nutrition Facts : Calories 263.2, Fat 23.1, SaturatedFat 4.9, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6

2 large eggs
salt and pepper, to taste
1 tablespoon oil or 1 tablespoon butter, for frying

FARMER'S OMELET

This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry!

Provided by PanNan

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Farmer's Omelet image

Steps:

  • Place potatoes in a sauce pan and cover with water and a dash of salt.
  • Bring to a boil and cook for 10 minutes after reaching the boiling point.
  • Drain and set aside.
  • Cook the bacon in a large skillet.
  • Remove the bacon and set aside.
  • Fry the drained potatoes in the bacon grease for about 5 minutes.
  • Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
  • Saute the mixture a few minutes.
  • Meanwhile beat the eggs in a medium bowl with milk.
  • Add salt and pepper.
  • Add the egg mixture to the potato mixture.
  • Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
  • When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
  • Slice into 4 wedges and serve.

2 large potatoes, diced
4 ounces button mushrooms, sliced
3 slices bacon, cut in 1 inch" pieces
1/2 cup frozen peas
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
6 eggs
1/2 cup milk
salt & freshly ground black pepper

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