Omelette Recipes For Dinner

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

Steps:

• Melt margarine in a skillet no longer than 8 inches. Saute tomato, green onion, mushrooms and ham for 5 minutes. Season with basil.
• Add salt to egg whites and beat until stiff.
• Beat egg yolks until thick and lemon colored.
• Fold egg whites and yolks together. Fold in sour cream, cheese and vegetable-ham mixture.
• Pour into lightly greased skillet. Cook over low heat for 3 to 4 minutes until omelet is lightly browned on the bottom, then run skillet under broiler.
• Cook until omelet is puffy and golden brown on top. Cut omelet in half and serve on warm plates, please. Serves 2.
• Friends & Lovers.

Steps:

• Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
• Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
• Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

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.

Steps:

• Make the ros:
• In a medium sauté pan, heat the oil over medium-high heat until glistening, about 2 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the tomato, ginger-garlic paste, turmeric, and chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer. Stir in the coconut paste and garam masala and cook until everything is well incorporated and the smell of coconut perfumes the air, about 5 more minutes. Add a little water, if needed, to achieve a loose gravy texture. Season with salt and set aside.
• Make the omelet:
• In a large bowl, whisk together the eggs and season with the chile powder and salt. In a sauté pan, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes. Reduce the heat to medium and pour the eggs into the pan. Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs. Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape. Season with salt, transfer to a plate, and spoon the warm ros on top. Garnish with a lime wedge and raw onions.