Omelet fillings include everything from the traditional cheeses (Gruyere, Swiss, Emmenthal, brie, etc.) to your favorite food combinations. For each two-egg omelet, use about 1/4 cup filling. And, if you trying to keep cholesterol down, you can substitute eggs with 1/2 cup cholesterol-free egg substitute or egg whites. The possibilities for omelets are endless. Create omelets with your own combos or consider some of these tasty filling variations:
* Bacon, caramelized onions, thyme
* Basil, tomatoes, crumbled blue cheese
* Sautéed mushrooms, chopped fresh spinach, grated Swiss cheese
* Cooked/sliced asparagus, aged white cheddar cheese
* Sautéed onions, potatoes, peppers and sausage
* Crab meat, asparagus, tarragon
* Feta cheese, scallions
* Deli ham, shredded cheddar
* Avocado, pine nuts, yogurt
* Brie, bacon, green grapes
* Marmalade, cream cheese, scallions
* Green chilies, chopped tomatoes, shredded Monterey Jack cheese
* Flaked salmon, chopped dill, green onions, Brie cheese
* Chopped vegetables, grated Gruyere cheese
* Sauteed zucchini and onions, grated Parmesan and Mozzarella cheeses
* Sauteed garlic, onions and shrimp
* Pepperoni, peppers, onions, grated Mozzarella cheese
* Steamed broccoli florets, sliced strawberries
* Sauteed peaches, ricotta cheese
* Assorted fruit, sour cream, vanilla
* Anything in your refrigerator!
Jacqui Love Marshall lives in San Ramon with her pug, Nina Simone, and volumes of cookbooks and recipes. Her column runs every other week. E-mail her at firstname.lastname@example.org.
Eight steps to the perfect omelet (serves 1)
1. In a small bowl, lightly beat 2 large eggs, salt and pepper with a fork until completely mixed and frothy.
2. Melt 1/2 tsp unsalted butter in an 8-inch nonstick skillet; you'll also need a silicone spatula.
3. Pour the mixture into the pan and cook undisturbed until the eggs are just barely set around the edges, about 30-60 seconds.
4. With the spatula, scramble the eggs gently; turn off the heat as soon as the bottom has set but the eggs are still undercooked on top.
5. Sprinkle 1/4 cup of grated cheese down the middle of the eggs; run the spatula round the edges.
6. With the spatula, fold 1/3 of the omelet toward the center of the whole.
7. Holding the spatula, at the point where the fold meets the unfolded portion, slip the unfolded portion onto a plate flipping the first folded portion over to complete the fold (as in folding a letter).
8. Serve immediately.
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