Recipes for "omelette"

In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Add the coconut cream and whisk until most of the clumps are gone.

Simply Recipes / Ciara Kehoe

Add the onions, ginger, curry leaves, chili pepper, salt, and black pepper. Mix well until combined.

Simply Recipes / Ciara Kehoe

Heat a large nonstick pan over medium heat and add the coconut oil. Tilt the pan to coat it evenly with the oil. Add the batter and use a spatula to spread it out evenly. Cook for 2 minutes, uncovered. Then, cover the pan with a lid and cook for an additional 3 minutes. Use the spatula to lift the side of the omelette—the bottom should be golden brown.

Use the edge of the spatula to cut the omelette into quarters and flip each over. Cover the pan again and cook until the bottoms are golden brown and you don’t see any more liquid around the pan, about 2 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Enjoy with matta rice on the side, if you’d like.

Leftovers can be refrigerated in a lidded container for up to 1 day. Microwave for 30 seconds or reheat in pan over low heat, covered, until warmed through.

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Simply Recipes / Ciara Kehoe

Crack the eggs into a bowl. Add a small pinch of salt and beat the eggs with a fork until they are well combined.

In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.

Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Simply Recipes / Sally Vargas

Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Spray inside of a large, microwave-safe mug lightly with cooking oil spray or coat the inside of the mug with olive oil.

Elise Bauer

Crack eggs into the mug, add milk, and beat with a fork.

Elise Bauer

Elise Bauer

Add the cheese, red bell pepper, and chives. Add a sprinkle of salt and pepper. Stir with a fork until well mixed.

Elise Bauer

Elise Bauer

Microwave for 30 second on high. Remove from microwave and stir with a fork.

Elise Bauer

Return to the microwave and cook for another 20 to 30 seconds. (Whether it's 20 or 30 depends on the power of your microwave, you may need to experiment to see what times work best for your situtation.)

You'll see patches of firm cooked egg mixture beginning to form. Remove and stir again.

Elise Bauer

Return to the microwave and cook for another 20 to 30 seconds or until the omelette has set.

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Elise Bauer

In a medium bowl, whisk the eggs until no traces of white remain. Whisk in the salt and white pepper.

Sally Vargas / Simply Recipes

In an 8-inch nonstick skillet with rounded sides set over medium heat, melt the butter, being careful not to let it brown. Swirl it around in the pan so it coats the bottom and sides.

Pour the eggs into the pan. With the bowl of a fork, tines facing up, rapidly stir the eggs. If you’re concerned about scraping the nonstick surface of your pan, use a plastic fork. Move the fork all around the pan to break up the eggs as they cook. At the same time, hold the handle of the pan with the other hand and vigorously shake the pan back and forth.

If the eggs cook too fast, forming large clumps, take the pan off the heat and keep stirring. The eggs will continue to cook a little from the residual heat. Cook until the eggs are loose and creamy with small curds. This will only take 2 to 3 minutes.

Sally Vargas / Simply Recipes

If you haven’t already done so, remove the pan from the heat. Run the fork around the edges to release the eggs. Tilt the pan to a 45-degree angle so that the eggs move to one side of the pan.

Keep the pan tilted and fold the eggs toward the edge until you have a half moon shape, running the fork under and around the eggs as needed to loosen them from the pan.

With the pan still tilted, sharply tap the handle 2 or 3 times with your free hand to push the eggs over the edge by about 2 inches. If this makes no sense, that’s okay—use a spatula to gently coax the eggs about 2 inches over the edge of the pan. Use your fork to fold the overhanging eggs up and towards the center of the omelette. It should now be almond-shaped.

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Hold onto the handle as close to the pan as possible. Bang the still tilted pan on the counter to move the omelette right up to the edge of the pan. Tilt a plate right next to the omelette and tip it onto the plate so the seam is on the bottom.

Sprinkle with chives or parsley, if you’d like, and serve.

The omelette is best eaten just after you make it. The texture will change, but you could wrap leftovers in plastic wrap and store it in the fridge for 3 to 4 days. To reheat, cover it with a dampened paper towel and microwave in 30-second intervals, until heated through. The key is to reheat it gently, so the eggs don’t overcook.

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Sally Vargas / Simply Recipes

Lightly coat a 9x13-inch baking dish with cooking spray.

Heat the oil in a large nonstick skillet over medium-high. Add the ham, onion, and bell pepper; cook, stirring occasionally, until the ham starts to brown and onions are translucent, about 10 minutes. Set aside.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Stir the hash browns, pepper Jack cheese, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the black pepper in a large bowl until combined. Evenly spoon the hashbrown mixture into the prepared dish. Top evenly with ham mixture.

Whisk the eggs, milk, sour cream, hot sauce, and remaining 1/2 teaspoon salt and 1/4 pepper in a large bowl until combined. Carefully pour the egg mixture over the ham mixture. Evenly sprinkle with Cheddar cheese. Cover with aluminum foil.

You can assemble this casserole in advance and refrigerate it, covered, for up to 12 hours before baking.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Bake, covered, for 40 minutes. Remove the foil and bake uncovered until the center is set and the ham starts to brown, about 20 minutes. Remove from the oven and let the casserole stand 10 minutes before serving.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Gather all ingredients.

Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.

Whisk eggs in a bowl; season with salt and pepper.

Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.

Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.

Serve warm, garnished with tomato and green onion.

Gather the ingredients.

Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.

Heat 1 ½ tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.

Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.

Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.

Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Enjoy!

Whisk eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture is foamy, 2 to 3 minutes.

Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and swirl the skillet, so the bottom is evenly covered with egg. Cook until egg starts to set, about 1 minute. Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.

Carefully flip omelette; cook until warmed through, 30 seconds to 1 minute. Sprinkle Emmentaler cheese down the middle of omelette; fold in half. Cook until cheese is melted, about 20 seconds. Slide omelette onto a plate.

Heat a skillet over medium heat; coat with cooking spray.

Whisk egg whites, salt, and black pepper together in a bowl; pour into the skillet and swirl until eggs cover entire bottom of skillet. Cook for 1 to 2 minutes.

Arrange tomatoes, spinach, and feta cheese in center of eggs. Cook until edges of eggs begin to curl up, 2 to 3 minutes more. Loosen omelet from skillet using a spatula and fold in half; continue cooking until cheese melted, 2 to 3 minutes.

Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.

Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.

Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.

Lower heat and steam until eggs are set, about 5 minutes.

Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.

Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.

Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.

Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.

Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.

Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up omelette from one side to the other as soon as it is set.

Keep roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath first roll. Cook until set. Roll up from the side containing first roll, including first roll, so you have one roll.

Repeat the process with remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.

Unwrap omelette and slice into 6 pieces. Serve warm or cold.

Heat olive oil in a nonstick frying pan over medium heat; add onions and cook and stir until translucent, about 3 minutes.

Pour in beaten eggs. Sprinkle in cayenne, turmeric, pepper, and salt. Keep moving the omelet to avoid burning. Once the edges of the omelet are light brown, flip the omelet over, and cook until fully set, at least 5 minutes, continually moving it in the pan. Flip again, sprinkle with cilantro, and serve warm.

Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.

Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl.

Pour egg mixture into the skillet; let cook for 30 seconds. Lift the edges of the omelet so that uncooked egg runs under cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move uncooked egg. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese has melted, 30 seconds to 1 minute.

Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.

Whip eggs with salt and pepper in a bowl until well combined.

Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.

Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

Combine cream cheese, blue cheese, and 1 tablespoon buffalo sauce in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Microwave for up to 1 more minute, stirring every 15 seconds, stopping when mixture is creamy and smooth. Set aside to cool for 5 minutes. Mix in cooked chicken and ranch dressing.

Whip eggs in a bowl until light and lemon-colored.

Heat a large skillet over medium-high heat. Spray with cooking spray. Pour in the eggs and cook until slightly set, about 3 minutes. Add chicken mixture and cook until top is set, 1 to 2 more minutes. Fold omelet onto itself and slide onto a plate. Drizzle with buffalo sauce.

Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.

Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.

Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.

Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

Preheat the oven to 400 degrees F (200 degrees C).

Mix chickpea flour and water with a fork until there are no lumps. Add 2 tablespoons olive oil and mix until combined. Add oregano, pepper, cayenne, and black salt; mix well and set aside.

Heat 1 tablespoon olive oil in an oven-proof, nonstick skillet over medium-high heat. Add onion, carrot, and red bell pepper. Cook and stir until onion is translucent and carrot and bell pepper have begun to soften, about 5 minutes.

Add 1 tablespoon oil and reduce heat to medium. Add zucchini; cook and stir until softened and browned on both sides, 2 to 3 minutes. Make sure zucchini is evenly distributed in a single layer. Sprinkle radicchio evenly on top. Cover and cook until radicchio begins to wilt, about 1 minute. Do not stir vegetables during this time.

Give the chickpea mixture a stir and evenly pour into the skillet in a circular motion, starting in the middle and moving outwards over the vegetables. Cook over medium heat until edges begin to firm, 3 to 5 minutes.

Transfer skillet to the preheated oven. Cook until top is firm and edges begin to pull away from the sides, about 20 minutes. Turn on broiler and broil omelette until browned, about 2 minutes.

Remove from the oven and let sit, uncovered, for about 1 minute. Loosen edges with a rubber scraper or spatula. Place a large plate over the skillet and invert omelette onto the plate. Allow to cool for 2 to 3 minutes before sprinkling parsley on top. Serve warm.

Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.

Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.

Dice red and yellow onions into 3 different sizes.

Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.

Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.

Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.

Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.

Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.

Preheat a convection oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish with butter.

Break eggs into a bowl. Add milk, 1 pinch Italian herb seasoning, salt, black pepper, and chipotle hot pepper sauce and mix with a whisk. Pour into the prepared baking dish.

Tear mozzarella cheese into pieces and place on top of egg mixture in an even layer. Place bacon slices on top of cheese in an even layer.

Roll pizza dough out halfway. Stretch dough over sides of baking dish firmly, allowing about 1/4-inch extra on each side. Use kitchen scissors to trim away any extra dough.

Pour olive oil in a small bowl and add remaining Italian seasoning and garlic powder. Pour mixture over dough. Top dough with shredded mozzarella cheese.

Bake in the preheated oven until dough is golden and cheese is nicely crisped, 15 to 20 minutes.