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Zubereitung von Basic Omelette
- Crack 2 large eggs into a bowl. Add 1 tablespoon of water.
- Season generously with salt and freshly ground black pepper.
- Whisk the eggs and water together until light and frothy.
- Heat an 8-inch nonstick skillet over medium-high heat. Add 1 tablespoon of butter.
- Once the butter is melted and foamy, pour in the egg mixture.
- Let the eggs cook undisturbed for about 30 seconds, until the edges begin to set.
- Using a spatula, gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- Continue this process until the omelette is mostly set but still slightly moist on top.
- Sprinkle your desired filling (see variations below) over one half of the omelette.
- Using the spatula, gently fold the omelette in half.
- Slide the omelette onto a warm plate and serve immediately.
- **Variations:**
- **Western Omelette:**
- Sauté 1/4 cup finely chopped ham, 2 tablespoons chopped green bell peppers, and 1 tablespoon finely chopped onion in 2 tablespoons of butter until tender-crisp.
- Add the sautéed vegetables to the omelette before folding.
- **Strawberry-Orange Omelette:**
- Substitute 1 tablespoon of orange juice for the water in the basic recipe.
- Fill with 1/2 cup sliced fresh strawberries after folding.
- Dust with powdered sugar or add a dollop of whipped cream.
- **Fine Herb Omelette:**
- Add 2 tablespoons chopped fresh parsley, 1 teaspoon chopped green onion, 1/2 teaspoon dried tarragon, and 1/8 teaspoon minced garlic to the egg mixture before cooking.
- **Serving Variations:**
- **Egg Dog:**
- Once cooked, place the omelette on a plate. Add cheese cubes or strips along one edge.
- Roll the omelette tightly and serve in a hot dog bun with cooked bacon strips.
- **Pita Eggwich:**
- Place the folded omelette in a pita bread pocket spread with mayonnaise.
- Add tomato slices and lettuce leaves as desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
52g
Carbs
0g