#---------------------------------- Basic omelette Ingredients 2 eggs 2 Tbsp. whole milk 2 Tbsp clarified butter or whole butter Salt and ground white pepper, to taste Preparation: 1.Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. 2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. 3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. 4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. 5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. 6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. 7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. 8. If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line. 9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown. 10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired. NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe. Some suggestions include: Grated cheese Sautéed mushrooms Diced and sautéed onion Chopped cooked bacon Diced ham #---------------------------------- Omelette for two Ingredients 1/4 pound good thick-cut bacon 1 tablespoon unsalted butter 1 cup medium-diced Yukon gold potato 1/2 cup chopped yellow onion 1 tablespoon minced jalapeno pepper 5 extra-large eggs 2 tablespoons milk or cream 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped scallions, white and green parts 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish Directions Preheat the oven to 350 degrees F. Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan. #---------------------------------- Omelette for a Crowd Ingredients 6 large eggs Salt and freshly ground black pepper 2 to 3 re-sealable plastic freezer bags Add-Ins (all are optional): Shredded Cheddar Crumbled feta Shredded mozzarella Cooked and crumbled bacon Cooked and crumbled sausage Diced ham Chopped bell peppers Chopped spinach Diced red onion Diced tomatoes Sauteed sliced mushrooms Sliced black olives Directions In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags. Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate. Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate. #---------------------------------- Ingredients 3 eggs, warmed in hot water for 5 minutes Pinch salt 1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet 1/2 teaspoon fresh chopped chives Directions Crack warm eggs into bowl, add salt, and blend with fork. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter and brush around surface of pan. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let omelet sit in pan for 10 seconds without touching. Shake pan to loosen from pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with remaining butter and sprinkle with chives. Serve immediately. #---------------------------------- The Ultimate Omelette Total Time: 30 min Prep 10 min Cook 20 min Yield: 6 servings Level: Easy Ingredients 1 stick butter 18 eggs (3 per person) 1/2 cup heavy cream 1 tablespoon crushed white peppercorns 1 bunch chives, finely chopped 1 bunch chervil, finely chopped 1 tablespoon sea salt Roasted mushrooms and watercress, as accompaniment, if desired Special equipment: 1 (9-inch) non-stick saute pan Heat resistant spatula 4-ounce ladle Cook's note: The individual omelettes (3 eggs) need to be cooked individually. Directions Preheat the oven to 450 degrees F. To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside Cook's note: I like to clarify the butter because whole butter has milk solids that will burn. This gives your omelette dark spots. Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy. Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly. Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in 1 spot long enough to burn. Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch. Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper. Cook's note: Using an oven glove to hold the handle, tip the pan sideways and roll the omelette onto a plate with a spatula. Serve with roasted mushrooms and watercress. #---------------------------------- Light and Fluffy Omelette Ingredients 3 large eggs 2 tablespoons heavy cream 1/8 teaspoon salt Pinch ground white pepper 1 tablespoon unsalted butter, melted *3 tablespoons grated cheese, such as cheddar or Swiss (optional) Directions Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan.Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate. Serve immediately. *If you want a cheesy omelet, sprinkle grated cheese over top of the omelet just before folding in 1/2 #---------------------------------- Smoked Salmon and Cream Cheese Omelette with Green Onions Ingredients 8 eggs 1/4 cup heavy cream 2 tablespoon unsalted butter 1/3 pound smoked salmon, torn into large piece 1 cup cream cheese, room temperature 4 green onions, finely chopped, garnish Kosher salt and freshly ground black pepper Directions Whisk eggs and heavy cream together in a large mixing bowl. Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color. Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette. Slice crosswise into portions and serve. #---------------------------------- Omelette aux Champignons Ingredients 1 1/2 pounds mushrooms, sliced (recommended: Champignons de Paris) 2 tablespoons salted butter, plus 1 tablespoon 12 fresh eggs (2 per person) 2 tablespoons creme fraiche Handful chives, finely chopped, plus extra for garnish 1/2 tablespoon crushed white peppercorns* Salt (recommended: Fleur de Sel) Serving suggestion: green salad *Cook's note: To crush peppercorns cover them with a cloth and crush with a rolling pin Directions Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat. In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns. In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes. Cook' note: the slower you cook it, the better the omelette. When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste. Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions. Garnish with finely chopped chives and serve with a green salad. #---------------------------------- Three Cheese Omelette Ingredients 1 ounce melted butter 3 large eggs, beaten well 1-ounce mild cheddar, shredded 1-ounce aged provolone, diced 1-ounce aged Swiss, diced Directions Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.