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Foster's Omelets

Updated June 01, 2016
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This image courtesy of James Baigrie

An omelet can be as delicious plain as filled with an almost endless array of cooked vegetables, cheeses, herbs, smoked meats, fish, and more. Look in your refrigerator and utilize leftovers such as grilled asparagus, cooked broccoli, or spinach. I always garnish the omelet with a sauce, salsa, or herb that complements the filling.

Serves1

CostInexpensive

Easy

Kid FriendlyYes

OccasionFamily Get-together

Recipe CourseMain Course

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

Five Ingredients or LessYes

MealBreakfast, Brunch, Dinner, Lunch

Taste and TextureButtery, Light, Savory

Ingredients

  • 3 large eggs
  • Salt and freshly ground black pepper to taste
  • 1½ tablespoons unsalted butter

Instructions

Heat an 8-inch nonstick omelet pan over medium heat.

Beat the eggs with the salt and pepper in a small bowl with a whisk or fork.

Place the butter in the pan and swirl it around in the pan to distribute evenly. When the butter has melted and the foam subsides, pour the eggs into the pan.

Let the eggs sit for a few seconds to begin cooking, then push the outer edges of the eggs toward the center of the pan with a spatula. As they cook, continue pushing the edges toward the center, allowing uncooked egg to flow to the outer edges of the pan.

When the eggs are still moist but no longer runny, place the desired filling on one side of the omelet.

Fold the omelet over the filling with a spatula. Slide the omelet onto a warm plate and serve immediately or keep warm while you make the remaining omelets. Garnish as desired.

Variations

The following suggestions are some of our favorite combinations:

Asparagus, Corn, and Spinach with Chèvre: Fill each omelet with cooked asparagus tips, cooked corn kernels, fresh spinach leaves, and crumbled chèvre. Fold the omelet over the filling, top with additional chèvre if desired, and serve immediately.

Spinach, Tomato, and Feta: Fill each omelet with wilted spinach, crumbled drained feta, and sautéed chopped tomatoes. Fold the omelet over the filling.

Mushrooms, Swiss, and Caramelized Onions: Fill each omelet with sautéed sliced mushrooms, grated Swiss cheese, and caramelized onions. Fold the omelet over the filling, top with caramelized onions and fresh chopped herbs, and serve immediately.

Smoked Salmon and Herbed Cream Cheese: Fill each omelet with thinly sliced smoked salmon, Herbed Cream Cheese, and caramelized onions.

Lump Crabmeat with Farmer Cheese and Crunchy Corn Relish: Fill the omelet with lump crabmeat and farmer cheese (or cream cheese).

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