Ingredients
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2eggs
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2 tbsp (30 mL)water
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Pinch salt
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Pinch pepper
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Filling ingredients
Instructions
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STEP
1Whisk eggs, water, salt and pepper.
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STEP
2Spray 8-inch (20 cm) non-stick skillet with with cooking spray. Heat over medium-high
heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula,
gently push cooked portions toward centre of skillet. Tilt and rotate skillet
to allow uncooked egg to flow into empty spaces.
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STEP
3When eggs are almost set on surface but still look moist, cover half of
omelette with filling. Slip spatula under unfilled side; fold over onto filled
half.
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STEP
4Cook for a minute, then slide omelette onto plate.
●
STEP
5(Nutrients per serving as per without filling)
Variations:
Western Omelette:
Spray skillet with cooking spray or heat 1 tsp (5 mL) vegetable oil in skillet.
Add 1/4 cup (60 mL) finely chopped ham, 2 tbsp (30 mL) chopped sweet green
pepper and 1 tbsp (15 mL) finely chopped onion; cook, stirring frequently,
until vegetables are tender. Pour in egg mixture and cook as directed in the
Basic Omelette recipe.
Strawberry
Orange Omelette: Replace water in the Basic Omelette recipe with orange juice.
Cook as directed. Fill omelette with 1/2 cup (125 mL) sliced fresh
strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of
whipped cream.
Fine Herbs
Omelette: Add 2 tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) finely
chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely
chopped garlic to egg mixture in the Basic Omelette recipe. Cook as directed.
Serving
Variations:
Egg Dog: When
eggs are cooked on the bottom and just cooked on top, slide omelette onto a
plate. Place cheese cubes or strips in a line close to one end. Roll up,
starting at end with cheese. Place cooked bacon strips and rolled omelette in
hot dog bun.
Pita Eggwich:
Place folded omelette inside a pita lined with pesto, Dijon mustard or
mayonnaise. Tuck tomato slices and lettuce leaves into pita.
Tips:
Using the proper
skillet or pan is important to successful omelette making. The ideal skillet
for a 1, 2 or 3-egg omelette is about 8 inches (20 cm) in diameter at the base.
It should be shallow with sloping sides to make it easier to slide the omelette
out of the skillet and onto a plate.
An omelette can
be make quickly and easier if the skillet is hot when the egg mixture is added.
The skillet is hot enough when a drop of water rolls around instead of bursting
into steam immediately.
Preparing
individual omelettes, rather than one large one, will result in lighter and
fluffier omelettes that are easier to handle.
The Basic
Omelette recipe can be multiplied for as many servings as you need. Use 1/2 cup
(125 mL) of egg mixture for each 2-egg omelette and 3/4 cup (175 mL) for a
3-egg omelette.
Source: http://www.eggs.ca
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