Easy Egg Omelet Recipe
2021-07-10- Cuisine: French
- Course: Breakfast, Main Dish
- Skill Level: Child Friendly, Easy
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
236 -
Protein
7.2 g -
Carbohydrate
35.6 g -
Fat
9 g -
Cholesterol
25 mg -
Calcium
146 mg -
Fibre
5 g -
Sodium
260 mg
Easy egg omelet recipe. Very easy egg omelet baked in an oven. While omelets can be served plain folded in half, you can vary them with different fillings. More egg recipes
If you want to add the filling before removing the omelet from the pan, follow the method below.
You can also spoon the filling between the halves immediately after sliding the omelet out on a serving plate.
Fillings and Flavorings:
Cooked Ham: In a small nonstick skillet, melt 1 tablespoon unsalted butter over medium-high heat. Add 3/4 cup cooked ham, cut into strips, and cook until hot, stirring frequently. Sprinkle with 1/8 teaspoon seasoned pepper.
Fines Herbs: Add 4 teaspoons mixed dried herbs or 1/4 cup finely chopped fresh herbs to the beaten eggs before cooking. Fresh parsley, chives, and fresh tarragon are all suitable for 1 fines herb omelet.
Cheese: Sprinkle each omelet with 1/2 or 1/3 cup freshly shredded Cheddar cheese, just before folding.
Asparagus: Cook 1/2 of 10 oz (300 g) package frozen cut-up asparagus, according to cooking instruction; drain. In 1-quart (1 L) saucepan over, heat 1½ teaspoons unsalted butter over low heat. Stir in 1 teaspoon all-purpose flour, gently stir in 1/4 cup (60 ml) milk,1/4 teaspoon seasoned salt and 1/8 teaspoon freshly ground black pepper. Cook, stirring, until thickened. Stir in cooked asparagus.
Creole Sauce: In a small nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add 6 tablespoons chopped green pepper, 6 tablespoons chopped fresh celery and 2 tablespoons chopped yellow onion. Cook, stirring, until tender, for about 5 minutes. Add 2 peeled and chopped medium tomatoes,1 teaspoon fresh oregano leaves and 1/4 teaspoon salt. Mix well. Reduce heat to low and simmer, covered, for 10 minutes, stirring often.
Cooked Shrimp: In a 1 quart (1 L) saucepan, prepare 3/4 oz (25 g) package white sauce mix, according to cooking instruction. When smooth, stir in 1/2 cup diced cooked shrimp,1 teaspoon freshly squeezed lemon juice,1½ teaspoons chopped fresh parsley and dash of Worcestershire sauce. Heat.
Easy Egg Omelet Recipe
Ingredients
- 4 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup (60 ml) water
- 2 tablespoons unsalted butter
Method
Step 1
In a large mixing bowl, using a mixer, beat egg whited until foamy. Add cream of tartar and beat until whites form stiff peaks.
Step 2
Preheat oven to 350 F (175 C). In a small mixing bowl, combine egg yolks, salt, and water. Using a mixer, beat until light and fluffy. Carefully fold into beaten egg whites.
Step 3
In a nonstick 10-inch (25 cm) skillet, melt butter over medium-high heat. Add egg mixture and cook until golden on the underside of the omelet, for about 3 minutes.
Step 4
Place skillet in the oven. whites omelet in preheated oven for 10 minutes, or until the surface is golden.
Step 5
Run wood spatula around side of skillet and make slit part way across the center. Using a spatula, fold the egg omelet in half. Slide the omelet onto a warm plate. Serve immediately.
