From Eveningsnews.com
Step-By-Step Omelets
By
Sep 18, 2005, 22:30
(NUI) - An omelet is simply beaten eggs cooked in a pan into a flat round and then rolled or folded. Omelets are easy to make, especially in a nonstick pan. Once you learn the technique, you'll be able to make a single omelet in a minute or two or enough omelets for a meal in less time than most other entrees take to cook.
In fact, omelets cook so quickly that you should choose and prepare the filling before you start on the eggs. You can put cheese, yogurt, peanut butter, jam and diced or sliced fruit right into an omelet without heating or any other preparation. But, you'll need to preheat other refrigerator-cold fillings and to cook raw foods before cooking the omelets.
For a filling or topping, you can use almost any savory or sweet food from artichokes to zucchini, including leftovers. The filling and topping possibilities are endless, limited only by the contents of your refrigerator and your imagination.
To invent your own filling, use one or more filling ingredients to total about 1/3 to 1/2 cup for each 2-egg omelet. Flavor the omelet, filling or both, with 1/4 teaspoon or more of a complementary herb, spice or seasoning blend. If you like, you can also add precooked filling ingredients, in small enough pieces to prevent tearing the omelet, to the omelet mixture itself. For a fancy finish, you might want to top the omelet with a dab of its filling, as restaurateurs do, so your diners will know what tasty morsels are inside.
1. For 1 serving, in small bowl, beat together 2 eggs and 2 tablespoons water with 1/8 teaspoon salt, if desired, and dash pepper until blended. In 7- to 10-inch omelet pan or skillet over
medium-high heat, heat 1 teaspoon butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges.
2. With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Tilt pan and move cooked portions as necessary.
3. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll.
4. Invert onto plate with a quick flip of the wrist or slide from pan onto plate.
If you're serving a family meal or hosting a small party, multiply the recipe by as many servings as you need and use 1/2 cup of the egg mixture for each omelet. For a sweet omelet, substitute a pinch of sugar for the salt and pepper.
For omelet filling recipes, step-by-step instructions for other egg dishes and other quick meal ideas, visit www.aeb.org.
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