The Basic Omelette
Omelettes, made in the French style, are actually fairly easy to make. It can be a little tricky at first, since the process goes very quickly, but a few tries are really all it takes. Serves one.
- Omelettes are really an individual dish. Make separate omelettes for each person (since they only take a few minutes, this is not an overwhelming obstacle). If you want to serve a lot of people, make a scramble instead.
- Practice with plain omelettes before you try filling them.
- To make a low-fat omelette, prepare using one whole egg and two egg whites, instead of two whole eggs.
- If you do fill the omelette, place a few tablespoons of filling on one half of the omelette right before it's done, then fold over and slide onto a plate. Don't put too much inside; it gets difficult to fold the omelette over. You can always put more filling on top of the omelette. Try filling your omelette with cooked fresh mushrooms, grated cheese or even fruit and yogurt. Experiment and have fun!
- Try omelettes for a light dinner, with some salad and a glass of wine - that's what the French do!
- Combine eggs, water, salt and pepper in a medium-sized bowl. Beat with a fork until combined but not too frothy.
- Melt a little butter (1 or 2 tsp.) over medium-high to high heat.
- When the butter stops foaming, pour the egg mixture into the skillet, and without moving the skillet, allow the eggs to set on the bottom (this should only take a few seconds).
- As eggs set, take a spatula and push the edges of the egg mixture in, allowing the uncooked eggs on top to flow underneath and make direct contact with the skillet. Repeat the procedure at various spots around the edge of the setting egg mixture.
- When eggs are set but still shiny, remove the omelette from the heat. The whole process should take just 2 or 3 minutes.
- Fold the omelette in half and slide it onto a warm plate.
- 1 tbsp. water
- 1/8 tsp. salt
- 2 eggs
- butter for the pan
- dash black pepper