Who doesn’t like omelettes? There are many ways to enjoy a good omelette. They’re so easy to make and you can cook them any way you like: well-done, medium or runny. All you’ve got to do is beat a few eggs, season them with salt and pepper. However, the best part is that you can always take your omelette game up a notch!
Adding any ingredients to an omelette to please your palate is a start, but there are different types of required techniques that give omelettes a better taste!
So, here are two omelettes you would want to give a try. Trust us, they’re amazing!
FRITTATA
| INGREDIENTS | |
|---|---|
| 8 large | Eggs |
| 2 tbsp | Fresh basil, chopped |
| 2 tbsp | Fresh parsley, chopped |
| 3 tbsp | Parmesan, grated |
| 6 slices | Bacon, chopped (can be substituted with chicken slices) |
| 2 tbsp | Olive oil |
| 1 small | Onion, chopped |
| 2 cloves | Garlic, minced |
| 2 to 3 cups | Spinach or arugula, coarsely chopped |
| ½ cup | Bell pepper, roasted and chopped |
| ½ cup | Cherry tomatoes, washed |
METHODS
- Preheat the oven for 10 minutes.
- Cook bacon or chicken slices in a skillet over medium heat, stir until crisp. Save two tablespoons of bacon fat.
- In the meantime, whisk together eggs, basil, parmesan, ¼ teaspoon salt and pepper in a large bowl.
- With the bacon fat, add the potatoes with some salt and pepper into the skillet, and sauté over medium-high heat until tender and golden.
- Transfer the potatoes to a bowl and set it aside.
- Add one tablespoon of oil to the non-stick skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
- Gently add the cherry tomatoes, bacon, and the roasted peppers, and give them a good stir before spreading it out evenly.
- Pour egg mixture evenly into the non-stick skillet and put it in the oven.
- Allow it to bake in a preheated oven until just set or for about 30 to 35 minutes.
- Cut into wedges and serve warm.
| INGREDIENTS | |
|---|---|
| 3 large eggs | Separated |
| ¼ cup | Whole milk |
| ¼ cup | Shredded cheddar cheese |
| ¼ cup | Fresh parsley, chopped |
| ¼ cup | Chives, minced |
| 1 tbsp | Unsalted butter |
| Salt and pepper to taste | |
METHODS
- In a medium bowl, beat egg yolks with a pinch of salt and some freshly ground black pepper until well mixed. Set it aside.
- In a separate large mixing bowl, using a whisk, electric hand blender, or a stand mixer to beat egg whites until firm, glossy peaks form for about 2 minutes.
- Using a spatula, gently fold the egg whites into the yolk mixture until just combined. Be careful to not deflate the whites.
- Mix in half the cheese as well as the chives and gently fold until well combined.
- In a skillet, melt the butter over medium heat. Add the egg mixture and cook without moving until the top of the egg begins to set or for about 4 minutes.
- Add the remaining cheese on one side of the omelette, cover the skillet, and cook for another three to four minutes or until the cheese just begins to melt.
- Carefully fold over the plain side of the omelette and cook for 1 more minute.
- Remove the pan from the heat and slide the omelette onto a plate.
- Garnish with fresh parsley and serve immediately.
