Conference turris::cooks

    Omelettes are easy, fast, tasty, and reasonably healthy (unless
    you are not supposed to be eating egg yolks -- though you can use
    fake eggs, I guess).  First get yourself a small teflon frypan and
    a plastic turner for it (so you won't scratch it).  A little pan
    is usually a good size for a 2-egg omelette.  Be sure to beat the
    eggs well to throughly mix them.  Some people add milk, water (makes
    a "bubbly" omelette as the steam escapes) or even soda water (!).
    Cook the omelette in a small amount of butter, and do not try to
    cook at a high temperature (will make it tough).  When the bottom
    is set, put your favorite topping (swiss cheese and scallions, ham
    and cheddar, lox and onions, jack cheese and sauteed mushroom
    slices...) on half of the omelette and flop the other half over
    it (some people will put the filling in a line in the middle and
    roll both edges over it).  Cook until the filling is warm, cheese
    melts, egg is solid but soft, and then enjoy it!  Take maybe 5 minutes
    to cook.  NOTE: if you saute part of the filling, like mushrooms,
    in the same pan first, clean it out with a paper towel before you
    try to cook the eggs in it, or you may get burned spots.
    
    I never had much use for those funny pans with a hinge down the
    middle.  This is supposed to allow you to more easily fold the omelette
    over.
    
    I don't eat omelettes very often anymore since I am mildly allergic
    to egg whites.

    Jeff Smith (Frugal Gourmet) says: "make sure you start with room
    temperature eggs, and use water, not milk. Milk makes the eggs runny."
    
    There's quite a science to it, but unfortunately, the above is all
    I remember from the show he did on omelettes.
    
    Mike

Although the puffy-style omelettes seem to be most popular, I prefer
to make a french-style omelette.  This requires simply that you lightly
beat the eggs then throw in small chunks of butter (about a tablespoon
per egg).  I usually throw in some fines herbes, black pepper, etc. as
well.  Heat some butter in a 8-10 inch ``round bottom'' skillet over
medium high heat until it bubbles.  Dump in the eggs and stir with a
fork to help the eggs set quickly (but not so much that you get scrambled
eggs!). When nearly set flip the omelette out of the pan, folding it in 
thirds as you do so.  This last bit may take some practice, so feel free
to enlist the aid of a spatula. 

BAH

	Some other pointers from The Frugal Gourmet were:

	Use olive oil, why add more cholesterol?  About 2 Tbsp.

	Ok to pepper the raw eggs, but NEVER salt them.  It toughens
	the eggs.

	Water helps the eggs blend, milk makes them runny.

	Lift the edges of the the eggs as the bottom sets, to allow
	the raw eggs to run underneath.  When they won't run anymore
	leave them to set.

	Use low heat.

						     
							- JP

    .3 is the most authentic way to do omelettes, but here are some
    other ideas for the sake of variety, speed, personal preference,
    etc.
    
    > Put a cover on the pan once the omelette has begun to set.  The
    bottom gets browned and slightly crusty (almost souffle-like) and
    you won't get even a hint of runniness.  God help you if you serve
    a runny omelette to a child.
    
    > You can saute any ingredients that you like in the pan, and then
    without removing them, add the egg mixture.  The ingredients are
    studded throughout the finished omelette, and it's really pretty
    good.  Some combinations to try:
    
    	o  Mushrooms and onions.  Add Jarlsberg cheese when the eggs
    	   have begun to set.
    
    	o  Green beans and unsalted sunflower seeds.  
    
    	o  Granny Smith or Delicious apple slices.  Add blue cheese
    	   when eggs begin to set.  (I know this sounds gross, but somehow
    	   it works...)
    
    > Add ricotta (the kind of cheese in lasagna and ravioli) to the
    egg mixture.  Use approx one oz. of cheese per egg (so, if you're
    making a four-egg omelette, add about 4 oz. of cheese, which is
    half of one of the regular size tubs).  Cover the pan to help it
    set.  The result is sort of like a fritatta (an italian egg dish).
    Make sure you use a non-stick pan for this one.  This is good with
    lots of herbs, like Italian parsley, hot pepper flakes, chives,
    or whatever else you like.
    

    My favorite omelettes always have swiss chesse and sauted mushrooms
    inside with a garnish of sliced tomato and a dollop of sour cream
    on the outside!
    
    Yum!
    
     ^_^
    (>.<)
     ) ( Jeannie

    My husband fills it with chopped broccoli and califlower.  It is
    RRRRRRRRRRRREEEEEEEEEEEEEEAAAAAAAAAAAAALLLLLLLLLLLLLLLLLLLLLLYYYYYYYYYY
    Great tasting.

    This is a real favorite at our house...
    
    Saute sliced pepperoni, left over Italian sausage, salami or any
    other type of meat you have on hand with onions, peppers, mushrooms,
    etc.  
    
    Make your basic omlette and fill with mixture, add a bit of 
    mozzarella cheese and spaghetti sauce.  Fold and cover to make
    sure the cheese melts and gets nice and gooey.  You can also
    add extra cheese and sauce on top of the folded omlette.
    
    Bet most kids would even like this one!
    
    Evelyn

    I never noticed the other "e" in omElette before...  Even though
    I can't spell them I sure enjoy cooking and eating them.  One of
    my Bay Area friends sent me this recipe her high school aged son
    brought home from cooking class...
    
    Cut several slices of bacon in small pieces (number of strips you
    use depends upon what cut you use...I use about 4 slices of thick
    cut "slab bacon"...and your own individual taste.  Saute until
    crispy and drain on paper towel.  
    
    Reserve 3 Tablespoons bacon fat
    
    Saute diced potato and onion in bacon fat until golden brown
    (once again it depends on your individual taste, but 1 large
    potato and 1 small onion is a good place to start).
    
    Beat 6 eggs (I add 1 Tbs. water per egg)
    
    Add Bacon to pan, stir to evenly distribute bacon, potatoes and
    onion and gently pour the eggs over the mixture.  Add any seasonings
    of your choice (I only use parsley and ground pepper).  
    
    Cover and cook on low heat until bottom is golden and top is firm
    - not runny.  
    
    Cut in wedges and serve.
    
    For those of you who hate washing pots & pans this is ideal...
    tastes great and uses only one pan.
    
    Enjoy!
    Evelyn

And lets not forget the sweet fillings that you can use to create a
filling desert for a soup and salad meal....

I especially like low sugar raspberry jam and sliced fresh peach.

Apple sauted with butter, brown sugar, and cinnamon is also good.

A dollop of sour cream on top is the final touch.

	My favorite cheese for omelettes is called Baby Swiss.  
	I discovered some years ago, and used it the morning 
	after it didn't get consumed at a party.  The stuff makes
	the best "strings" around.  I have had trouble finding it
	on occasion, but every time I do find it, it's made by 
	the same people: DELICO.  They are an American cheese 
	company, I think, so this is not a true Swiss cheese, but
	MMMMMMMMMMM!

						     
							- JP

    Several of the replies have advised cooking over low heat.
    
    If you learned to make omelets from Julia Child, she advises
    using high heat and working quickly -- add butter to pan, 
    when foam subsides add egg, agitate pan with wrist motions
    (effectively rotating the cooked part up and the liquid part
    under), adding filling and then rolling the omelet onto
    a plate (starting to roll in the pan, finishing as it slides
    onto the plate.
    
    If you do it right, she says, the outside is NOT brown.
    
    The only drawback to this method is that you need to grate
    cheese if used as a filling, because it's not sitting on
    top of the stove.
    
    The real benefit is that you avoid long cooking, which makes for
    tough eggs.  And it's OK to use a fork if you can't copy her
    wrist motions!
    
    dq
    

    This is probobly a late reply, but here's my $0.02:
    
    Instead of olive oil in the pan, use peanut oil. It will not flavor
    the egg too much. 
    
    For Cheese, I recommend using TILLAMOOK Ceddar Cheese from OREGON.
    You can find it in Mass. at Julio's Liquors in Westboro. Makes the
    best omlete I've ever made.
    
    Jeff
    
    

    re: .4 
    
    I just saw this segment over the weekend and I remember the Frugal
    Gourmet suggesting a combination of butter and peanut oil with high
    heat....when the foam from the egg subsides then start the omelette.
    He suggested the peanut oil because it can withstand high heat.
    
    I tried this method and the omelette was great...just make sure
    the fillings are handy because the process of cooking the omelette
    is quick. He used the same method described in a previous reply
    where you put the filling on one half of the omelette and then slide
    the omelette onto a plate and folding it over in the process. It
    was much easier then trying to fold the omelette while its still
    in the pan.

    Folks
    	Since I've watched Jeff Smith's Omellette extravaganza atleast
    three(3!) times, here are some pointers:
    
    1. Heat the pan well before adding oil.
    2. Add peanut oil and a small pat of butter; 
       the oil prevents the egg from sticking and has a high burning
       point
       butter gives the excellent flavour
    3. The pan should be hot; I do not remember him turning the heat
       down until the pan was really, really hot.
    4. Do not add salt to the eggs; salt tends to absorb moisture leading
       to a rough,tough omellette
    5. Beat eggs that have attained the room temperature (I assume you
       are not an Eskimo in the Arctic); 
       add water and not milk - milk tends to curdle and makes the
       omellette runny.
    6. When the butter has just stopped bubbling, pour in the beaten
       eggs.
    7  As the eggs start cooking, lift the sides so that the uncooked
       portion runs under.
    8  Add pepper and salt if needed.
    9. Put the fillings on one half of the omellette - the side away
       from you.
    10. Lift the pan and slide the omellette away from you - preferably
       onto a plate - till the portion with the fillings are on the
       plate.
    11. Fold over the other half and ...
       presto - a beautiful omellette.
    
    I've tried this over a couple of dozen times and not once have they
    failed to delight me.
    
    Some fillings suggested by Jeff are:
    
    boiled sauteed potatoes
    sauteed mushroom (marseille[sp!] sauce)
    jam and/or preserves
    sourcream
    cheeses
    .....
    
    My favorite is the boiled potatoes sauteed with a little bit of
    garlic...yummy.
    
    Regards
    -parthi 

	diced Meats :
	    Ham, Sausage, Linguicia, Chorizo (Chaurice), Bacon, Chicken, 
            Beef (Roast Beef or leftover steak)

	diced Vegetables :
	    Tomato, onion, green pepper, red pepper, green chiles, brocolli,
            mushrooms, spinach, avocado, zuchinni 

	grated cheese (or blend of cheeses) : Cheddar, Monterey Jack,
            Swiss, American

	Some of my favorites (I've had these in Restaurants) :
	   1. Chicken Fajita Omelet 
	   2. Linguicia with Cheese
	   3. Avocado and Bacon
	   4. Green Chiles and Cheese with Salsa on top

	Be creative!  Anything you would add to a quiche or a pizza is 
	also good in an omelet!  (well almost)

	Karen

          I PERSONALLY LOVE ANY KIND OF SEAFOOD SO TO MY OMELET I ALWAYS
    ADD  EITHER LOBSTER MEAT , SHRIMP, CRABMEAT AND THE SUCH.
      I HAVE FOUND SWISS CHEESE COMPLIMENTS THE SHRIMP SO MUCH. THEY
    REALLY TASTE GOOD TOGETHER. I ALSO THROW IN MUSHROOMS AND A TINY
    BIT OF ONION AS I AM NOT AN ONION LOVER. I ALSO FIND OREGANO TO
    BE A FLAVOR ENHANCER IN EGG DISHES OF ALL KINDS.
    

    1. Fill it with pesto. WOW!
    
    2. Fill it with a tart jam or jelly, like a good sharp wild beach plum
    or raspberry.

    I make one with left-over baked potatoe, cut into slices and sauteed
    wuth mushrooms and onions in olive oil.  Then fill omelet and turn!
    
    Sarah
    

    
    I like pepper jack cheese in mine.  
    
    Also, mozzerella, sun dried tomatoes, mushrooms and onions.
    
    dmh

    There's a place in Leominster that makes an omelet called "The Kitchen
    Sink" it has just about everything in it - ham, sausage, bacon,
    green peppers, red peppers, onions, mushrooms, cheese, and I'm not
    sure if there's anything else, but you get the picture.  It's really
    quite good!
    
    Lori B.

    I usually just throw in whatever is leftover in the fridge.  Last weekend
    I made a mushroom, scallion, fresh jalapeno peppers and american cheese
    omelet.  Or you can use the monterey jack cheese that already has
    jalapenos in it.
    
    I add a little bit of milk and some melted butter in the egg
    mixture as well.

    I used to frequent a restaurant in downtown Boston (name escapes me)
    that served omelets with a spoonful of sour cream on top!  It was
    terrific!

Although I like just about any cheese in an omelet, my all time fave is Baby 
Swiss.  It's flavorful, but mild and the strings just won't quit.

How about a taco omelet?  Goes great with "Bloody Marias" (tomato juice, 
worcestershire, tobasco, horseradish, gold tequila, and minced cilantro,
garnished with a sprig of cilantro).  What a way to start the day!

    filling:
	cooked: refrieds, spiced ground beef, peppers, onions, 
	uncooked: chopped tomato
    topping:
	salsa, shredded cheese
    after topping, pop under the broiler till the cheese melts, serve on a bed 
    of shredded lettuce

    The Park Ave. Sandwich shop's `Farmer's Omelet' is my favorite.
    Bacon, ham, sausage, Italian sausage and cheddar cheese. 
    
    At home I use leftover potatoes (sauteed) and sharp cheddar. Sometimes
    I add bacon bits and sour cream, it reminds me of potatoe skins!
    
    Julia Child and Jeff Smith both say for omelets use a teaspoon of water
    per egg, not milk. 

    I've put leftover Chinese stir fry in mine - quick, easy
    and yummy!

    If you like real fluffy omlets, beat the whites and yolks separatly
    and fold them together with what other ingredients you want to add.

   My wife makes a mean seafood casserole and the leftovers (if there are any)
wind up as seafood omelets.

   We also use leftover Spagetti sauce in omelets.  Our spagetti sauce is pretty
chunky with large pieces of onion, ground beef/turkey, and peppers, a generous
helping of oregano, garlic, and basil.

Al

    Many mons ago when I lived in L.A. there was an Omelet Shop called the
    Egg and I -- my favorite there was filled with a combination of orange
    jam and fresh oranges, topped with a liquor - probably Cointreau - and
    then it was "lit" as they served it -- good with a Mimosa, too!
    

    By far the best omelet I've had recently was at a small counter-type
    restaurant in Leadville, CO.  (I had just talked my traveling campanion
    into traveling from Vail to Leadville for breakfast).  
    
    What I thought a typical western omelet of green chilis and cheese
    with a red chili sauce.  FANTASTIC!
    
    They called it a Spanish Omelet.
    
    Ls

    In Bavaria there's a "Bauernomlette" that's a favorite of mine.
    I've never been able to get it exactly right, but it contains
    chunks of fried potatoes, onions, bacon, and, of course eggs.
    Add a good strong dash of black pepper.
    
    Sometimes I'll take left-over spaghetti, fry it, add some
    onions and ham, make an omlette out of it.  Simple but filling

    I make a delicious family-size omelet with 6 eggs, sauteed leeks,
    diced, cooked potatoes, and 2 oz. shredded Gruyere cheese (2 wedges).
    It's light on cheese, which gives it a delicate, very good flavor.
    
    Kinda tricky to flip over, though!
    
    Deb
    

    I knew if I looked hard enough I would find the menu from the "Egg and
    I" in Los Angeles (circa 1970).  I don't have measurements, but I think
    most of us can hoof it through an omelet....
    
    OMELET ZERMATT
    Gruyere cheese
    
    OMELET COPENHAGEN
    Bacon and chives
    
    BARCELONA OMELET
    Tomatoes, shallots, peppers, parsley
    
    OMELET KODIAK
    Crabmeat and chives
    
    OMELET VERONIQUE
    Chicken white wine and grapes
    
    OMELET A LA BRETAGNE
    Apples, lemmon, cinnamon and brandy flambee
    
    FRIED RICE OMELET
    Rice, onion, green pepper and ham
    
    OMELET GHIRARDELLI
    Shaved chocoalte, rum flambee and powdered sugar
    
    OMELET OSCAR
    Crabmeat, hollandaise, asparagus
    
    HAWAIIAN OMELET
    Ham, chicken, avocado and pineapple
    
    OMELET CONTINI
    Zucchine, herbs, Parmesan
    
    OMELET MANCHU
    Chicken, green onions, water chestnuts, soy sauce
    bean sprouts, green pepper
    
    OMELET JAMAICA
    Banana, lemon and rum
    
    
    Just goes to show you, an omelet is like stew, if you like it and its
    in the refrigerator, throw it in...what have you got to loose!
    

    
    Rep .22
    
      If you have a plate the same size as the pan just cover the pan with
     the plate and flip the pan over. Then side the whole thing back into
     the pan. This trick works well for me but it did take a few tries to
     get the motion down. Bon Chance,
    
    
     -mike
     

    My favorite is to use boursin cheese and whatever meat filling.
    
    Very tasty!