Don’t put off learning how to make the perfect Omelette—fluffy eggs cooked up to provide a protein bed for any assortment of toppings you can concoct.
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The omelette: the pizza of morning meals. Yep, that’s what I’m calling them these days. They are so diverse that you can eat them every day and have a different flavor profile each time. Kinda like pizza.
And while we have the Italians to thank for pizza, we have the French to thank for the modern omelette, with primitive versions of the dish dating back to ancient Persia. Many countries have their own version of the omelette, but the name “omelette” came into general usage in the mid-16th century and has stuck despite making its eventual transatlantic voyage.
There are numerous ways to prepare eggs—scrambled and hard-boiled are just a couple—but learning how to make an omelette is essential if you want to host a brunch. It also opens the door to so many variants, but before that, let’s learn the basics. Let’s get crackin’!
Is this omelette recipe healthy?
Omelettes are indeed healthy, as are eggs in general. They are high in protein and a go-to for vegetarians who pay attention to their protein consumption. Keep in mind the nutritional information listed below is for this recipe, which doesn’t include any toppings or filling, so be aware that, with every additional ingredient, that info will change. But, as it stands, this omelette is suitable for low-carb/keto, gluten-free, and vegetarian diets. If you use ghee butter or coconut oil instead of butter, this recipe is suitable for lactose-free and paleo diets, as well.
Aren’t eggs high in cholesterol?
Eggs got a bad rap back in the ’60s/’70s because the difference between dietary cholesterol and blood cholesterol had yet to be established. Eggs are high in dietary cholesterol but this doesn’t impact your heart health as people initially thought. So, as long as you enjoy eggs in moderation (as you should most foods!), you don’t need to worry about their cholesterol impacting your blood flow.
INGREDIENTS
- 4 large eggs
- 2 tbsp butter
- 1 tbsp scallions, chopped
- pinch of sea salt and freshly ground black pepper
INSTRUCTIONS
Whisk
In a medium bowl, break the eggs then whisk until the whites and yolks are combined. Season with a pinch of salt.
Heat
Melt the butter over MEDIUM heat in an 8-inch nonstick skillet. Pour the beaten eggs into the skillet and reduce to LOW heat.
Cook
Cook the eggs without stirring until the edges start to set, about 10 seconds. Use a spatula to push the cooked egg from the edge to the centre of the skillet. Tilt the skillet if needed to let the uncooked egg flow to the outer edges. Continue until the uncooked egg thickens and fills the edges of the omelette. If you are adding any fillings, sprinkle them over one-half of the omelette.
Fold
Gently fold the omelette in half then carefully slide onto a plate. Season with black pepper and garnish with chopped scallions.
DEVOUR!
Tips & Tricks to Making a Perfect Omelette
- Don’t be impatient and turn up that heat. You want it low so that you don’t over-brown the bottom.
- To make your omelette extra fluffy, add a teaspoon of water for every egg.
- Don’t skip the salt and pepper, which not only adds flavor, but keeps the eggs soft.
- Replace the butter with avocado oil for a new taste sensation that could be in line with your brunch besties.
- Precook your toppings. If you add them to the omelette raw, they won’t cook quickly enough.
FAQs
You could be overcooking them. Remove them from the heat while there is still a bit of liquid; the residual heat will finish off the cooking process.
The recipe is for two omelets so each one contains 114 calories. Needless to say, once you start adding ingredients, that figure will increase.
All stoves are different; what is MEDIUM on mine may be HIGH on yours. So, when you add the butter, watch that it bubbles and crackles. That means it’s at the right temperature. If it turns brown, turn the heat down. This should stop your omelette bottom from browning before the top has had a chance to cook.
When beating the eggs (with a whisk or a fork), do so until there is no trace of egg white.
Let the omelette rest after cooking. It will deflate and keep its integrity going from pan to plate.
Serving Suggestions
Omelets can be enjoyed at any time of day for any meal, but let’s assume you’re wanting this for breakfast. In which case, almost anything in my Breakfast section will complement this dish. For a beverage, reach for this Peanut Butter Keto Low-Carb Smoothie. For something more substantial, serve your omelette up with these Gluten-Free Buckwheat Pancakes (with Roasted Peaches!). And if you have room for dessert, make some High-Protein Banana Bread!
how to prep and store your omelet
Let the omelette cool completely. Pack it away in an airtight container and then store it in the fridge for up to 3 days. You can also store it in the freezer for up to 2 months. When you’d like to eat your leftovers, let it thaw in the fridge (if you’re taking it out of the freezer) and then reheat in the microwave on MEDIUM, on the stove, or in the oven at 350°F.
Ingredients
- 4 large eggs
- 2 tbsp butter
- 1 tbsp scallions chopped
- pinch sea salt and freshly ground black pepper
Instructions
- In a medium bowl, break the eggs then whisk until the whites and yolks are combined. Season with a pinch of salt.
- Melt the butter over MEDIUM heat in an 8-inch nonstick skillet. Pour the beaten eggs into the skillet and reduce to LOW heat.
- Cook the eggs without stirring until the edges start to set, about 10 seconds. Use a spatula to push the cooked egg from the edge to the centre of the skillet. Tilt the skillet if needed to let the uncooked egg flow to the outer edges. Continue until the uncooked egg thickens and fills the edges of the omelet. If you are adding any fillings, sprinkle them over one-half of the omelet.
- Gently fold the omelette in half then carefully slide onto a plate. Season with black pepper and garnish with chopped scallions.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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