"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Eggs, The Easy Way to Make a Perfect Omelet Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Eggs, The Easy Way to Make a Perfect Omelet, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Carignan
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Eggs
Cheese
Whatever...use your imagination!~

Directions:
Directions:
It’s easy to make a perfect omelet every time. Just follow these directions. The only requirement is to have the right sized pan—but the accompanying chart will tell you how many eggs to use for your pan.
1. Prepare the filling: Cook the meat, the bacon or sausage. Sauté the vegetables such as onions and peppers. Set it aside.
2. Grate the cheese. Cheddar works best. Mozzarella is stringy when it melts.
3. Whisk the eggs with pepper and salt. Whisk until they are smooth with a fork but do not beat them.
4. Pick the right size pan. See below. A nonstick pan works best but others will do if very well greased....I like butter.
5. Cook the omelet. Heat the pan to medium-low heat and pour in the eggs but not the filling. Let it cook. As the edges of the omelet firm, lift the edges with a spatula and let the uncooked egg flow under the omelet onto the hot surface of the pan. You may need to push some of the uncooked eggs to the edge to let it flow under the omelet as you lift the edges.
6. Cover the omelet. When liquid eggs are gone and the top appears wet, remove the pan form the heat, add the filling ingredients, and cover it with a plate or lid. Let it rest for 3 to 4 minutes covered. During this time, the omelet will finish cooking. If the omelet has cooled, heat it for a minute.
7. Remove the omelet to a plate. Slip a thin spatula under the egg, to make sure that it is loosened. Gently tip and shake the pan over the plate, sliding the omelet onto the plate. As the omelet slides onto the plate, twist the pan with your wrist, allowing the omelet to fold over itself. (This is a lot harder to describe than to do. It’s as easy as flipping a pancake.) You will have a perfect omelet.
The only requirement is to have the right sized pan—a two or three egg omelet goes in a small pan and a six egg omelet, in a large pan.
· For a two or three egg omelet: Use an 8-inch pan.
· For a four egg omelet: Use a 9- or 10-inch pan.
· For a five or six egg omelet: Use an 11-inch pan.

Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
Depends
Personal Notes:
Personal Notes:
You can throw an omelet together any time of day!~

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

343W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!