Best Perfect Omelets Recipes

PERFECT OMELETS

Perfect Omelets image

An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad and buttered whole-grain toast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 5

Ingredients

3 large eggs, preferably room temperature
Coarse salt and ground pepper
1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional)
1 tablespoon butter, plus more for serving
1/4 to 1/3 cup desired filling

Steps:

Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.
Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).
Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.

PERFECT BRUNCH OMELETS

Perfect Brunch Omelets image

"These omelets are extra good if you make the salsa a day ahead to let the flavors blend." -Francis Garland ANNISTON, AL.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 3 servings.

Number Of Ingredients 14

Ingredients

2 medium tomatoes, chopped
1-1/2 teaspoons chopped red onion
1-1/2 teaspoons each chopped green, sweet red and yellow pepper
1 teaspoon chopped seeded jalapeno pepper
1-1/2 teaspoons lime juice
1 teaspoon minced fresh cilantro
1 small garlic clove, minced
1/8 teaspoon dried oregano
1 tablespoon butter, divided
6 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 336 calories, Fat 25g fat (14g saturated fat), Cholesterol 475mg cholesterol, Sodium 604mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.