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Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, omlette. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Omlette is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Omlette is something which I have loved my entire life. They are nice and they look fantastic.
This French Omelet Recipe Is A Classic And Versatile Favorite. A Mouthwatering Recipe Filled With Cheese And Ham. You Can Also Invent Your Own Fillings. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less.
To begin with this recipe, we must prepare a few ingredients. You can have omlette using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Omlette:
- Prepare 4 large eggs (well beaten)
- Make ready 1 tablespoon olive oil
- Make ready 1/2 onion (diced) optional
- Make ready 1 red bell pepper (or yellow bell pepper, chopped small)
- Get 1 green bell pepper (chopped small)
- Prepare 1 tablespoon butter (or margarine)
- Take As required Kosher salt (to taste)
- Take To taste Freshly ground black pepper
- Prepare 1/2 tsp garlic powder(optional)
In a medium bowl, beat eggs until no whites remain, then season with salt, pepper, and a pinch red pepper flakes. In a medium non-stick skillet over medium heat, melt butter. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. It tastes fantastic in this cheese omelette, and it looks pretty, too. —Jane Cain, Junction City, Ohio.
Instructions to make Omlette:
- First, crack your eggs into a small bowl and beat them together well with a fork. Some people suggest adding a teaspoon or two of water for a fluffier omelet, but with all those high-water-content bell peppers, this doesn't seem necessary. - - Heat a nonstick skillet or omelet pan over medium heat and add the olive oil. Add the diced onion, if using, and saute for 3 to 5 minutes.
- Add the chopped red or yellow and green bell peppers and cook for 1 to 2 minutes or just until the bell peppers are slightly tender. Turn off the heat. - - Using a slotted spoon, lift the onions and peppers (leaving behind the oil) out of the skillet and transfer to the reserved beaten eggs and combine well.
- Using several paper towels, carefully wipe the skillet and place it back over medium heat. - - Add the butter or margarine and give the pan a quick tilt to make sure the butter coats the entire bottom of the pan. - - Pour in the egg mixture and sprinkle it all with a dash of salt and pepper and the optional garlic powder. - - Tilt the pan and lift the edges of the omelet as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker
- Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all. - - Then, using a rubber spatula, either flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate. Or, fold the omelet in half and slide it off the pan onto a plate. The interior should be creamy but not raw.
This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. It tastes fantastic in this cheese omelette, and it looks pretty, too. —Jane Cain, Junction City, Ohio. The first bite of creamy filling lets you know this isn't any old omelet. Make it once, and we suspect you'll be fixing it often. —Anne Troise, Manalapan, New Jersey In this video, Chef John shows you how to cook a light, tender three-egg omelette that's soft and tender. You'll also get tips for how to make omelets fluffy.
So that’s going to wrap it up with this special food omlette recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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