John Myers
The basic recipe for an omelette, like the Italian frittata, consists only of eggs, salt, pepper and frying fat. Butter, clarified butter or cooking oil are suitable for the latter. Calculate two to three eggs per person and whisk them with a fork. Season the liquid egg mass with a little salt and pepper.
Melt a stick of butter in a pan or heat some oil in it. You can also do without fat in a coated pan. Turn the stovetop to low to medium heat. Pour the beaten eggs into the pan and let the mixture set for two to three minutes. Meanwhile, use a spatula to move the egg mixture to the middle of the pan a few times so that the eggs, which are still runny, also get enough heat. When set, fold the omelette in half and serve.
An omelette works best if you don’t put too many eggs in the pan at once. Before the pan is too full, it is better to prepare several small omelettes. You can adjust the cooking time to your personal preferences. If you prefer a liquid core, don’t let the mixture set completely. If you like the scrambled eggs well done and crispy browned, let them cook a little longer. Omelettes can also be refined with fresh herbs, cheese, mushrooms, ham, bacon, potatoes, and other vegetables. Try out our delicious cheese omelette, a juicy potato omelette, and our versatile omelette recipes.
