omelet

Diner-Style Western Omelet recipe | Epicurious.com

vegetable oil

(1/4" cubed) ham steak (about 1.5 ounces)

onion

bell pepper (any color)

eggs

milk

salt

black pepper

Monterey Jack cheese (about 1 ounce)

VEGETABLE OMELET SANDWICH

Shokupan

tbs butter

vegetable

sausages

cheese

oz bacon

pepper

tbs whole milk

ketchup

mayo

Cut sausages into small pieces, panfry until fat coming out and start browning.  Add in frozen vegetables and cook until heated through.

Heat a large frying pan on medium-low, add in butter and cook bread until golden brown on both side.

Beat egg, season with salt and pepper.  Add in cooked sausages and vegetables.Cook on Medium heat until cooked through.  Place a slice of cheese and let it melt.

Sandwich the omelet with cooked bread.  Drizzle ketchup and mayo to your liking

Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is one memorable dish that has a fervid following.

Taiwanese Oyster Omelet Recipe

For the Sauce:

rice vinegar

sugar

soy sauce

red miso paste

cornstarch

water

For the Omelet:

white pepper

sweet potato starch (see note)

vegetable, peanut, or canola oil

oysters

scallion, chopped

celery leaves, roughly torn or chopped

For the Sauce: Combine the ketchup, vinegar, sugar, soy sauce, and miso paste in a small saucepan over medium-low heat. Cook, stirring, until sugar dissolves, about 2 minutes. In a separate bowl, whisk together cornstarch with 1/2 cup cold or room-temperature water. Whisk cornstarch mixture into ketchup mixture and cook, stirring, until bubbling and thickened, about 1 minute. Remove from heat and set aside.

For the Omelet: Combine eggs, salt, and white pepper in a medium bowl and whisk lightly. Combine sweet potato starch and 1/4 cup cold or room-temperature water in a small bowl and mix thoroughly.

Heat the oil in a medium non-stick skillet over medium-high heat until shimmering. Add the oysters and cook, stirring, for 30 seconds. Add the egg mixture and cook, pushing in the edges occasionally and tilting the pan to let raw eggs run under the omelet, continuing to cook until most of the eggs are cooked but top surface is still moist. Mix the sweet potato starch mixture once more and pour it over the eggs, letting it run across the surface and spill over the edges slightly. Place the scallions and celery greens on top of omelet. Reduce heat to medium-low and cover the pan briefly to allow the greens to slightly wilt, about 1 minute.

Loosen the omelet by poking at its sides and giving it a shake to ensure that it moves easily. Carefully flip omelet using two spatulas or by thrusting the pan forward and jerking it back. Cook on second side until eggs are set, just a few seconds. Invert the omelet onto a serving dish. Ladle the sauce generously over it, and serve immediately.

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Super Fluffy Omelet Recipe By Tasty

unsalted butter,

salt,

pepper,

chive, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Super Fluffy Omelet Recipe by Tasty

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.

https://vid.tasty.co/output/84188/landscape_480/1520887577

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Omelet With Bacon, Mushrooms, And Ricotta

bacon

button mushrooms

Kosher salt, freshly ground pepper

ricotta cheese

Parmesan, finely grated (about ¼ cup)

olive oil

white wine vinegar

Dijon or other mustard

Boston

chives

Bon Appétit

Omelet With Bacon, Mushrooms, and Ricotta

Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.

While the bacon is cooking, finely chop the mushrooms.

Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.

Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.

Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.

Top omelet with remaining chives cut in half and serve with salad.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro. 

Ludo Lefebvre'S Omelet

unsalted European-style butter (such as

Fleur de sel salt

Boursin Pepper Cheese

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro. This is part of BA's Best, a collection of our essential recipes. Check out the step-by-step here and watch the video here.

Ludo Lefebvre's Omelet

Whisk eggs in a medium bowl until very, very well combined (there should be no strands of egg white remaining, but be careful not to incorporate too much air). To make sure eggs are really smooth, strain through a fine-mesh sieve into a small bowl.

Heat 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Once the butter just begins to foam (don't let it sizzle), add eggs and season with fleur de sel and pepper. Using a rubber spatula, stir eggs very quickly and constantly in a figure-eight pattern while simultaneously moving the skillet around in a circular motion. Scrape down the sides of the skillet as you go to avoid dry bits in your omelet.

As soon as eggs begin to coagulate, which will take about 2 minutes, shake skillet to settle any uncooked egg. Keep stirring and moving pan in a circular motion until eggs are nearly cooked through on the bottom but still runny on top (or baveuse, as the French say), about 1 minute. Lift an edge of the omelet to check that it is holding together; the underside of the omelet should have taken on no color. Remove pan from heat and let sit 1 minute to help omelet release from skillet and maintain its smooth texture.

Spoon dollops of cheese across the center of the omelet, working perpendicular to the skillet's handle, setting you up to hold the handle with your left hand and flip the omelet onto your plate when the time comes.

Starting at the edge closest to the handle, immediately roll up omelet in 1½" intervals, using spatula, until halfway through. Add another 1 Tbsp. butter, then continue rolling up omelet and turn out onto a plate, seam side down.

Rub a little butter on top of omelet (to make it shiny) and sprinkle with fleur de sel and chives.

Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast. Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch.

Tamagoyaki (Japanese Rolled Omelette)

evaporated cane sugar

usukuchi soy sauce

Break the eggs into a bowl or large cup with a spout.

Add the sugar, soy sauce, and salt to the eggs and beat them together while trying to minimize the air you incorporate into them.

Preheat your pan over medium-low heat until it's hot.

Add the oil to the pan and use a folded up paper towel to spread it around the pan, ensuring every surface of the pan (including the sides) are well oiled. You can use the oil-soaked paper towel to re-oil the pan if you find the eggs are starting to stick.

Pour enough egg into the pan to evenly cover the bottom of the pan with a thin layer of egg, and let this cook until it's not runny on top anymore, but the egg is still wet.

Carefully roll the egg from one end using chopsticks or a spatula. You want to roll it as tight as possible so that you don't have air pockets inside. Once you get the egg rolled, you can use a spatula to press the air out of the roll and help the layers adhere to each other.

If you are using a round pan, fold the sides of the egg towards the center so that when you roll it, the egg ends up a consistent thickness.

Repeat steps 5 and 6 until you run out of egg.

If you used a round pan, or if the shape of your tamagoyaki didn't turn out well, you can turn the warm tamagoyaki out onto a sheet of plastic wrap and then wrap it tightly. As it cools, the egg will set into the desired shape.

If you are serving your tamagoyaki immediately, you can cut it into 4-8 slices immediately. If you plan to include your tamagoyaki in a bento box, let it cool completely before slicing it.

http://www.youtube.com/watch?v=cVgfGcSeTNI

This Tamagoyaki (卵焼き) recipe can be made in a round frying pan with just 4 ingredients. It is a delicious Japanese omelette that is a breakfast and bento box staple in Japan.

Tamagoyaki (Japanese Omelette)

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

Omelet Tortilla Breakfast Wrap

eggs (beaten)

white mushroom

garlic (minced)

baby spinach (about 20 leaves, chopped)

salsa

Place bacon in a cold non-stick skillet the size of your tortilla.  Cook over medium heat until brown and crisp, about 5 minutes.  Transfer to a paper towel lined plate.  Once cool, chop bacon into small pieces.

Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.

Add mushrooms to skillet with bacon drippings and sauté 1 minute.  Add garlic and sauté 30 seconds more.

Spread garlic and mushrooms in an even layer then add beaten eggs to the pan.  Swirl the pan to create a round omelet shape, similar to the size of your tortilla.

Top with the spinach and chopped bacon then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue.  Allow to set for about 10 seconds.

Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping.  Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.

Transfer to a plate and carefully roll up the tortilla.  Place seam side down and cut in half.  Serve with fresh salsa or hot sauce, if desired.

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.


PRINT: https://www.skinnytaste.com/omelet-tortilla-breakfast-wrap/

Omelet Tortilla Breakfast Wrap Recipe

If you're anything like me and secretly enjoy covering your scrambled eggs in ketchup, then you'll love Omurice. With sweet and savory chicken and tomato fried rice on the inside, and the possibility to decorate the top with hearts, stars, and faces, this is one of those dishes that's loved by kids and grownups alike in Japan.

Omurice Recipe

chicken breast (~1/2 breast, cut into 1/2-inch dice)

onion (~1/2 small onion, finely minced)

cooked white rice (2 loosely packed cups)

oyster sauce

black pepper (to taste)

cream

butter

Marinate the chicken in the soy sauce while you prepare all the other ingredients.

Break the eggs into a bowl along with the cream and salt. Whisk together until the mixture is uniform in color.

Add the vegetable oil and onions to a frying pan over medium-high heat and saute the onions until they're tender and just starting to brown.

Add the chicken and stir-fry until you don't see any raw sides anymore.

Add the rice, and break it up with a spatula so that it heats through evenly.

Once the rice has been warmed through, add the ketchup and oyster sauce, and stir-fry until the rice is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.

Plate the rice. You can use a bowl as a mold to give it a round or oval shape.

For Chicken Rice

Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the butter and swirl to melt and coat the pan evenly.

Add the eggs, and cook until the bottom layer of eggs are set (the bottom will start turning opaque).

Gently stir the eggs, while shaking the pan to resettle the uncooked egg.

Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken).

Position the pan over the plated rice and gently slide the egg out of the pan onto the rice.

Garnish with ketchup and parsley to taste.

For Omelette

http://www.youtube.com/watch?v=iOPFzcbGn24

With a fluffy omelette covering a bed of savory sweet chicken fried rice, omurice (オムライス) is a modern Japanese classic that kids love.

Omurice (オムライス)

How to make folded eggs — a mash-up between an omelet and a scramble, popular in Australian all-day cafes. 

Folded Eggs

heavy cream

Kosher salt

unsalted butter

Whisk the eggs, cream, a pinch of salt, and several grinds black pepper together in a medium bowl until combined. 

Melt the butter in a medium nonstick frying pan over high heat until sizzling and very hot but not browned (the butter should sizzle if you flick a bit of water into the pan).

Pour the egg mixture into the pan — the edges should be pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges). 

Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter. Repeat until most of the eggs are just set and the very center is still slightly wet looking, 20 to 30 seconds. 

Immediately transfer the eggs to a plate or piece of toast; they should slide out of the pan in one piece like an omelet. Season with salt and pepper as needed.

Make this popular Japanese comfort food in 25 minutes and watch your kids devour it!

Omurice – オムライス

chicken stock, vegetable stock

button mushrooms (chopped)

onions (finely chopped)

carrot (diced)

peas (thawed)

short grain Japanese rice

salt and pepper (to taste)

Whisk ketchup and stock in a bowl and set aside.

In a deep skillet over medium/high heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.

Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.

Add rice and break it up using a plastic or wooden paddle. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat to the lowest temperature and season with a little salt and pepper.

In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.

In a frying pan over high heat, add vegetable oil and swirl to evenly coat the bottom. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked (slightly runny top), lower the heat to low.

Add half of the rice mixture in the center of the omelette and gently fold each side toward the center. It doesn&#8217;t have to entirely cover the rice, just enough that you can fold a little of the omelet over the rice. Place a plate on top of the pan (make sure it&#8217;s touching the pan, flat) and quickly flip the pan so the omelette falls onto the plate. Top with a zig zag ketchup pattern and serve.

Repeat the same step for the second omurice omelette.

Making the omelettes:

Tried it and it was lush, kids enjoyed it too. 
Question, can it be kept in the fridge or freeze?

These little muffin tin omelets are low carb, protein rich, filling and delicious.

Muffin Tin Omelets

cheddar cheese (shredded)

turkey sausage

green onions (chopped)

salt and pepper

In large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into well greased muffin tin, dividing evenly among the cups.

Bake at 350 for 20 minutes, or until set in the center. Allow to cool slightly before removing from muffin tin. Allow to cool fully before placing in zipper seal bag and storing in the fridge. Eat within 5 days.

Omelets are delicious and perfect for breakfast, brunch, lunch, and dinner. Learn how to make the best omelets that are fluffy, healthy, and oh so yummy.  Step-by-step images included to walk you through the process!

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