Savory Omelet For One Recipe By Tasty

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:

• Set up a bowl on the counter, and crack two eggs into it. To this, add milk, salt, pepper, cayenne pepper, and paprika.
• Whisk the ingredients until they form a mixture.
• While whisking, warm a small pan on medium heat with 1 tbsp of either butter or olive oil.
• Once the pan is hot, pour the egg mixture into it.
• Cut cheeses and salami into 5 by 5 by 5-millimeter cubes: you should have around 17-20 of them total. The ratio from cheese to salami should be around 2:1.
• Add the garlic and onion into the pan.
• After the garlic and onion have cooked for a bit, add the cheese and salami into the pan.
• Continue to cook everything, until the egg is completely cooked, and the cheese is melted.
• Set up a tortilla on a plate, and place the cooked omelette onto it.
• If you'd like, squirt a little ketchup onto the omelette, but don't smother it.
• Place a second tortilla over the omelette. Cut into halves and serve.
• Enjoy!

Steps:

• In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
• Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
• Add butter and let it melt.
• Rotate pan and let the butter coat the edges.
• Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
• During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
• Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
• You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
• Do not let the omelette brown. It should be thin and soft.
• Enjoy.

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

Steps:

• In a large skillet, fry bacon until crisp. Crumble cooked bacon;.
• set aside. Add 1 tablespoon oil to bacon drippings.
• Add potatoes.
• and leek; saute until tender. Stir in crumbled bacon; set aside.
• In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese.
• Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top.
• Fold cooked omelet in half. Use a broad spatula to place omelet on a platter.
• Garnish with parsley sprig.
• If desired, cook 4 small omelets instead of 1 large omelet.

Steps:

• Melt half of the butter in a medium-sized frying pan and sauté onion until cooked.
• Meanwhile, break eggs into a bowl and beat with a fork/whisk.
• Add the cooked onions to the eggs, a dash of mixed herbs and salt and pepper to taste, beat thoroughly.
• Melt the rest of the butter and pour the eggs into the pan.
• When omelet is almost done (I prefer it moist), place the cheese halves in the middle of the omelet and arrange the pieces of beef on either side.
• Fold the omelet on both sides and serve hot.

Steps:

• Melt butter in a small skillet. Stir in sugar and sliced apple and saute until apples are tender. Remove from heat and add liqueur or extract. Keep warm.
• Beat together egg mix and when ready to cook omelet, melt 1 teaspoon of butter in omelet pan and pour in half of the egg mix.
• Cook as for an omelet, pushing raw egg to outside edge, when eggs are set, cover with half of cream cheese and half of apple mix.
• Continue cooking for one minute and fold or roll and slide out of pan onto heated serving plate.
• Repeat for second omelet or use two pans.

Steps:

• Beat the eggs with the salt until the whites and the yolks are completely combined, with no spots of egg white remaining.
• Over medium-low heat, melt the butter in a skillet, then pour in the eggs.
• Using a rubber spatula, constantly scrape the bottom of the pan while shaking the pan in a circular motion to ensure that the eggs cook slowly, forming only small curds, about 1-2 minutes.
• Once you start to see the bottom of the pan for more than a second after scraping, push the eggs into a round circular shape. Cook until the edges solidify, then tilt the pan and carefully roll the omelette on itself.
• Invert onto a plate, then sprinkle with chives.
• Serve immediately.
• Enjoy!

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Steps:

• Whip the milk and flour together.
• Add sour cream or whipped cottage cheese.
• Add eggs and whisk until well blended.
• Keep in fridge until ready to cook.
• Heat non-stick skillet over medium heat (5-6 on electric stove).
• Spray skillet with lite olive oil or other veggie spray.
• Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
• Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
• Meanwhile have your filling ready and warm.
• Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.