The omelet -- a fluffy folded egg dish stuffed with melted cheese, savory meats, or healthful vegetables -- may have a fancy French name, but it's still an all-American breakfast staple that is simple to prepare. Assemble the fillings you'll use to stuff your omelet, and then follow this simple Better Homes and Gardens recipe. Once you have the basic technique down pat, you can expand your horizons to include the awesome specialty omelets that follow.
Before you begin, read these egg-cellent omelet-making tips:
- You will have the best omelet-making success if you use a heavy, nonstick skillet.
- Bring eggs to room temperature before beating them very lightly.
- If you are making omelets for a large group, make several two- or three-egg omelets instead of trying to make a larger omelet with six or more eggs. The more eggs the omelet contains, the more difficult it is to turn.
- Add beaten eggs to a very hot skillet. This will cause the steam that makes omelets extra fluffy.
Servings: 2 servings
Prep: 5 minutes
Total: 11 minutes
- 1 tablespoon unsalted butter
- 4 eggs
- 2 egg whites
- 1-1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon dried tarragon
- 1/8 teaspoon salt
- Pinch ground black pepper
- Pinch ground nutmeg
- 3 thin slices Black Forest ham
- 1/3 cup grated Swiss cheese
- Green salad (optional)
- Heat butter in a 10-inch nonstick skillet over medium heat. Swirl pan to coat. In a medium-size bowl whisk together eggs, egg whites, mustard, tarragon, salt, pepper, and nutmeg. Once butter is melted, pour egg mixture into skillet. Cook, uncovered, over medium heat without stirring for 4 to 5 minutes or until eggs begin to set. As eggs set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath.
- When eggs are set but still shiny, layer half of omelet with ham and cheese. Tent pan with foil; cook 1 more minute until eggs are cooked and cheese is melted. Fold untopped half over filling and slide omelet onto a plate. Cut omelet in half. If desired, serve each half with a green salad.
Calories 319, Total Fat 23 g, Saturated Fat 10 g, Cholesterol 470 mg, Sodium 718 mg, Carbohydrate 3 g, Fiber 0 g, Protein 25 g.
Percent Daily Values are based on a 2,000-calorie diet.
Here are 20 more of the Web's best omelet recipes.
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Fresh Tomato Omelets with Mozzarella Cheese
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This Mediterranean-style omelet is ideal for a leisurely weekend breakfast. And it's low in cholesterol because it's made with refrigerated egg product.
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Chicken Divan-Style Omelet
These omelets are satisfying enough to serve for dinner. They're filled with chicken, broccoli, grapes, and cheese, and topped with a creamy sauce.
Debbie Shore's Pepper-Avocado Omelet
The roasted poblano peppers in this two-egg omelet recipe add a spicy but not fiery flavor that complements the coarsely chopped avocado. For an impromptu guacamole, mash the remaining avocado with prepared salsa.
Hash Brown Omelet
Satisfy hearty appetites with this one-skillet meal of four breakfast favorites: bacon, hash browns, eggs, and cheese.
Baked Italian Omelet
What could be easier than this no-flip cheese, tomato, and spinach omelet that bakes in the oven?
Ham-and-Raisin-Filled Oven Omelet
This baked omelet simplifies prep and serving. After baking, cut the omelet into squares and fill with a savory stove-top filling of apples, raisins, and ham, then sprinkle with nuts.
Bacon and Goat Cheese Omelet with Salad
Goat cheese, with its distinctive tart flavor, makes a delicious statement in this classic omelet recipe.
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