Posted on: Wednesday, January 12, 2005
SEVEN OR LESS
Memorable omelets in moments
By Carole Kotkin
Knight Ridder News Service
Omelets make a lovely light supper or a relaxing weekend breakfast during the busy holiday season. Once you master the technique, you'll be amazed at how quick and easy they are to make.
Today we have nonstick pans and silicone spatulas to simplify the process, but the key to a tender omelet remains the same: quick cooking over high heat.
Here are more tips to guide you:
• Use an 8-inch nonstick skillet (with sloped sides) and a silicone or wooden spatula that won't scratch the pan. • Cold eggs tend to stick, so take them out of the refrigerator 30 minutes ahead of time or place them in warm tap water for 10 minutes before cooking. • Beat the eggs with a fork or whisk for about 30 seconds, just long enough to combine them. (Additional beating won't hurt, but it's not necessary.) • Have any fillings cooked and ready near the stove. • Heat the pan slowly on low before you begin. A few minutes before you're ready to cook, add the butter and raise the heat to medium-high. When the foam starts to subside and the butter just begins to color, add the eggs. • An omelet can be made with eggs alone, but adding a little liquid loosens them so they move freely in the pan. Water produces a light omelet while dairy products make the flavor richer. • Chopped herbs can be beaten into the raw eggs. Cheese, which can stick to the pan, should be sprinkled over the cooked omelet just before it's rolled up. • Use more substantial fillings as directed in the recipe. For each serving, figure on 2 tablespoons finely grated cheese; 3 tablespoons cooked, diced vegetables; 2 tablespoons minced ham, crisp-cooked bacon or cooked, crumbled sausage or 1 tablespoon minced fresh herbs. To make several omelets, increase the quantity of ingredients proportionately. Combine all the eggs, water and salt in a mixing bowl and measure out 1/2 cup for each omelet. Butter the pan and beat the remaining eggs for a second or two before making the next one. Serve them as they're made on warm plates.
RED BELL PEPPER-MUSHROOM-ONION OMELET
For the filling, heat 1 tablespoon of the butter in a medium skillet over medium heat until foaming; cook the onion until soft, about 2 minutes. Add mushroom and cook until soft and beginning to brown, about 2 minutes. Add bell pepper and cook until soft, about 2 minutes. Remove the pan from the heat and stir in parsley. Season with salt and pepper to taste. Set aside.
Beat the eggs with 1 tablespoon water and salt and pepper to taste. Make sure the egg white is fully incorporated.
Melt the remaining 1 tablespoon butter over high heat in an 8-inch nonstick skillet. Pour in the eggs. Cook until edges begin to set, 2 to 3 seconds. With a silicone or wooden spatula, stir mixture in a circular motion until slightly thickened, about 10 seconds. Push back the egg that has set, tilting the pan so uncooked egg runs onto the empty area of the pan. Repeat, pulling from each side of the pan. After about 25 seconds, the top will be wet but no longer runny and the omelet will be done.
Remove skillet from heat. Use a silicone or wooden spatula to fold lower third of omelet (nearest you) to the center. Fold the far edge toward the center. Grasp the pan's handle and roll the omelet out onto a plate. Make a shallow slit the length of the omelet and spoon the sauteed vegetables into it.
Makes 1 serving.
• Per serving: 368 calories (80 percent from fat), 33.1 g fat (17.7 g saturated, 9.8 g monounsaturated), 484.1 mg cholesterol, 13.9 g protein, 4.3 g carbohydrates, 0.9 g fiber, 145.9 mg sodium.
