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- Feb 17, 2002
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Omelettes are one thing I can pretty reliably make quite well, and they can range from just comforting and nourishing to quite impressive depending on what's inside. I rarely go out of my way to get omelette fillings, generally pulling things I already had in the fridge like lunchmeat, leftovers, vegetables etc. - though I do buy bags of shredded cheese mostly for omelette purposes. I try to keep all my omelette prep down to 5-10 minutes total, because by the time I think of making food I'm usually already quite hungry.
Today for lunch I made a three egg omelette, stirring a bit of Cavender's Greek Seasoning (it's an herbed salt and I think it has MSG, but it's very all purpose, and I don't use much anyway) and dry oregano flakes into the eggs. I'm careful not to whip air into the eggs and I don't see any need to water them down or add milk, etc. (I rarely have milk anyway.) On occasion I'll add other herbs, like fresh chives if I have them, thin chopped green onions, etc. to the eggs, because cooking them into the egg infuses it with a lot of flavor, as opposed to just putting these things inside. A matter of preference of course. If I make an omelette to put into ramen, I add a tiny bit of soy sauce to the eggs while stirring them.
I use what I guess is a hybrid method for cooking the egg part - I pour the eggs into a medium heated, buttered/oiled pan and stir them with a fork until they start to solidify. I then pull them away from the edges and continue moving them around and spreading them out until they cook evenly and leave no gaps. I had gone with a sort of pseudo Italian theme for this one so I cut up some Cotto salami lunchmeat and simultaneously sauteed it in another pan with some olive oil so it would be a little less squishy and hot as well. Once the eggs were almost not-wet on top (not dried out, but there is a point when they aren't slick anymore yet still need more cooking) I put mozzerella cheese over the whole thing and let it melt. Once it was melted I spread some green olive tapenade I had in the fridge on one half and put the sausage pieces on the other half. I let it sit for just a bit longer while I put a plate on the smaller burner that had just been turned off (I don't like putting an omelette on a cold plate - I eat slow). Then I carefully slid it off onto the plate, folding it in between the sausage and olive half.
It was excellent.
Other fillings I use are the obvious ham and cheddar, fresh tomatoes chopped (without the wetter parts generally), other cheeses, chopped up katsu leftovers, shrimp with cocktail sauce (maybe with cream cheese...hmm), black olives, capers, all kinds of things. Generally, there is a cheese, some sort of meat, and if I have anything appropriate, some vegetables.
Does anyone have any favorite omelette recipes or anything I could improve in my technique?
Today for lunch I made a three egg omelette, stirring a bit of Cavender's Greek Seasoning (it's an herbed salt and I think it has MSG, but it's very all purpose, and I don't use much anyway) and dry oregano flakes into the eggs. I'm careful not to whip air into the eggs and I don't see any need to water them down or add milk, etc. (I rarely have milk anyway.) On occasion I'll add other herbs, like fresh chives if I have them, thin chopped green onions, etc. to the eggs, because cooking them into the egg infuses it with a lot of flavor, as opposed to just putting these things inside. A matter of preference of course. If I make an omelette to put into ramen, I add a tiny bit of soy sauce to the eggs while stirring them.
I use what I guess is a hybrid method for cooking the egg part - I pour the eggs into a medium heated, buttered/oiled pan and stir them with a fork until they start to solidify. I then pull them away from the edges and continue moving them around and spreading them out until they cook evenly and leave no gaps. I had gone with a sort of pseudo Italian theme for this one so I cut up some Cotto salami lunchmeat and simultaneously sauteed it in another pan with some olive oil so it would be a little less squishy and hot as well. Once the eggs were almost not-wet on top (not dried out, but there is a point when they aren't slick anymore yet still need more cooking) I put mozzerella cheese over the whole thing and let it melt. Once it was melted I spread some green olive tapenade I had in the fridge on one half and put the sausage pieces on the other half. I let it sit for just a bit longer while I put a plate on the smaller burner that had just been turned off (I don't like putting an omelette on a cold plate - I eat slow). Then I carefully slid it off onto the plate, folding it in between the sausage and olive half.
It was excellent.
Other fillings I use are the obvious ham and cheddar, fresh tomatoes chopped (without the wetter parts generally), other cheeses, chopped up katsu leftovers, shrimp with cocktail sauce (maybe with cream cheese...hmm), black olives, capers, all kinds of things. Generally, there is a cheese, some sort of meat, and if I have anything appropriate, some vegetables.
Does anyone have any favorite omelette recipes or anything I could improve in my technique?
