← Back to Search Results
American, French
Foster’s Omelets

Photo by: James Baigrie
Comments: 0
 

Recipe

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.

Yield: Serves 1

Ingredients

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

Directions

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

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

3. 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.

4. 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.

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

6. 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.

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).


© 2002 Sara Foster
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

367kcal (18%)
503mg (21%)
1g
0g
32g (50%)
0g
16g (78%)
10g
3g
680mg (227%)
1g
19g
18mg
206mg
356mcg RAE (12%)
0mg (0%)
85mg (8%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
lucid-food Lucid Food
by Louisa Shafia
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
good-to-the-grain Good to the Grain
by Kim Boyce
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?