French Omelette 2 Eggs 30 mL (2 tbsp) Water To taste Salt and pepper 15 mL (1 tbsp) Butter Beat together eggs and water; season with salt and pepper (picture A). Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the center (picture B). Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces. When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate (picture C). Tips Pan is hot enough when a drop of water will roll around instead of bursting into steam immediately. The proper pan is important for successful omelette making. The right size pan for a 1, 2 or 3 egg omelette is about 20 cm (8-inches) in diameter at the base. It should be shallow with sloping sides to make it easier to slide the omelette onto the plate. Always prepare several individual omelettes, rather than one large one. You will find each will be lighter, fluffier and easier to handle. Multiply the recipe for as many servings as you need and use 125 mL (1/2 cup) of egg mixture for each 2-egg omelette and 175 mL (3/4 cup) for a 3-egg omelette. Preparation time: 2 minutes. Cooking time: 4 to 5 minutes. Nutrients per serving (2 eggs): Calories: 250 Protein: 23.6 g Carbohydrate: 1.2 g Fat: 21.4 g Variations Western: In 30 mL (2 tbsp) melted butter, cook 50 mL (1/4 cup) finely chopped ham, 30 mL (2 tbsp) chopped green pepper and 15 mL (1 tbsp) finely chopped onion until vegetables are tender but not browned. Pour in omelette mixture and cook as directed in Basic French Omelette recipe. Strawberry-Orange: Replace water in Basic French Omelette recipe with orange juice. Cook as directed. Fill with 125 mL (1/2 cup) sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream. Fine Herbs: To the Basic French Omelette recipe, add 30 mL (2 tbsp) finely chopped fresh parsley, 5 mL (1 tsp) finely chopped green onion, 2 mL (1/2 tsp) dried tarragon and 0.5 mL (1/8 tsp) finely chopped garlic. Cook as directed.
Puffy Omelette 2 Eggs Separate yolks and whites. To yolks, add 5 mL (1 tsp) water per yolk. With electric beater, beat egg yolks until thick and lemon coloured. If for a main course omelette, season with salt and pepper. Beat egg whites until soft peaks form. If for a dessert omelette, gradually beat in 15 mL (1 tbsp) sugar per egg. Continue beating until whites are stiff but not dry. Fold yolk mixture carefully into whites. Pour omelette mixture into moderately hot, well-buttered pan; level surface gently. Cook over low heat on top of stove until puffy and lightly browned on bottom, about 5 minutes. Lift. Bake in 180°C (350°F) oven for 8 to 10 minutes or until knife inserted in center comes out clean. To serve, score omelette just off center, fold and serve at once. Try it plain or with a tasty filling or sauce. Tips For fluffier Puffy Omelettes, add a pinch of cornstarch before beating egg whites. Omelettes should be cooked over high heat for a short time. When transferring a Puffy Omelette from stovetop to oven, oven proof plastic skillet handles by covering them completely with a double thickness of aluminium foil. The use of water, not milk, is preferred when making omelettes. The water turns to steam, producing a light, airy omelette. Makes 1 serving. Preparation time: 8 minutes. Cooking time: 15 minutes.
Frittata 8 Eggs 125 mL (1/2 cup) Water or broth To taste Salt and pepper 500 mL (2 cups) Cooked chopped vegetables, meat, chicken or seafood 30 mL (2 tbsp) Butter 125 mL (1/2 cup) Grated cheese Combine eggs with water or broth. Add spices and filling ingredients. Melt butter in a 25 cm (10-inch) oven proof skillet over medium heat. Pour in egg mixture. Cook over low to medium heat until eggs are almost set but still moist on the surface, about 10 to 15 minutes, lifting the edges to allow uncooked egg to run to the bottom of the pan. Sprinkle top with grated cheese. Place under broiler until the cheese melts, about 3 minutes. Cut in wedges to serve.
Makes 4 servings.
Preparation time: 8 minutes. Cooking time: 20 minutes.
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