The Egg and I: How to Make Incredible Omelets and Frittatas

The American-Style Folded Omelet

Country Sausage, Potatoes, and Gravy Omelet

Cheddar and Bacon Omelet

The Five Minute Omelet

Ham and Cheese Omelet Recipe

Apple, Red Potato, and Cheddar Omelet Recipe

Tomato, Parsley, and Swiss Omelet Recipe

Pepperoni Tomato Omelet

Asparagus Omelet with Cheddar Cheese Sauce

Cheese Omelet with Green Pepper
              20

Spinach and Ricotta Omelet Recipe
              21

Thai Omelet with Bean Sprouts
             
23

How to Feed Omelets to a Crowd
5

The Omelet Pan Omelet

The Puffy Omelet

The Basic Puffy Omelet Recipe

Sunrise Puffy Omelet
              29

Irish Omelets
              30

Frittatas

Easy Oven-Baked Frittata

Bacon and Potato Frittata

Potato and Sausage Frittata

Texas Corn Frittata

Fresh Tomato Frittata

Fresh Tomato and Bacon Frittata
              40

Other Omelets
              41

Baked Denver Omelet Casserole
              41

This is not your ordinary e-Book!

It has 31 different scrumptious omelet recipes. Omelets you won’t find anywhere else plus more than $30 in recipe books.  Plus it tells you how to make them and gives video instructions.

Start making omelets like a pro. You can eat them for breakfast, lunch, and dinner.    

The last time we visited my son and his family in
Minnesota, we stopped at Keys Café in Saint Paul where I had “The Loon Omelet” which personifies how versatile an omelet can be.  The
Loon Omelet is made with wild rice, mushrooms, onions, tomatoes, Swiss cheese, turkey, and topped with a hot mushroom sauce.

You can even make a party out of omelets, or host the next family gathering with an omelet bar.  You’ll learn how here.

Omelets are easy, you can make one in as little as five minutes.  You can make American omelets, Italian omelets, puffy omelets, and Irish omelets; even an omelet casserole. 

Breakfast at your house will never be the same.

This is the standard in American omelets.  Learn this technique and you can make omelets just like the diner.  They are not difficult if you follow these guidelines:

• Stick with three egg omelets—larger omelets can be harder to fold
  
• Don’t use too many ingredients in the filling
  
• Use the right sized pan
  
• Use only a nonstick or well-seasoned pan
  

You can use almost any fillings that you like—just don’t overload the eggs with too much filling.  About a half-cup for a three egg omelet is about right.

For a three-egg omelet, you will need an eight-inch pan with a good nonstick surface or another pan that is well seasoned. 

1. Cook any filling ingredients that need to be cooked like bacon, onions, and mushrooms.  Set them aside and cover them to keep them warm.
   
2. While the ingredients are cooking, for each omelet, whisk together 3 large eggs with pepper and salt.  Set aside.
   
3. In an eight-inch pan, heat a generous tablespoon of butter on medium to medium high heat until the butter is melted and pan is hot.  Swish the butter around to coat the surfaces.
   
4. Immediately pour the eggs into the hot pan.  As the eggs cook, use a soft-bladed spatula like a silicone as spatula to lift the edges of the omelet and let the uncooked eggs run underneath.  Continue doing this until all the runny eggs are gone. 
   
5. When the eggs are set but still a bit shiny, scoop about a half cup of the filling onto the left hand side of the omelet (if you are right handed). 
   
6. It’s time to fold the omelet.  The traditional way is to fold the uncovered half of the omelet over the filled side to form a half-moon with the top portion not quite reaching to the edge of the bottom portion.  An easier way is to use the soft spatula to make sure the omelet is free in the pan and able to slide in the pan.  Then lift the pan over the plate to a 45 degree angle and shake the pan to get the omelet to slide out of the pan and onto the plate.  As the omelet slides out of the pan, twist the pan to fold the trailing (uncovered) half over the loaded half---folding the omelet on the plate.  (This is really easy to do—just hard to describe.)
   

You can make a simple cheese omelet or a mixture of almost anything you want.  You can also put sauce or gravy over the top of the omelet. 

This is an example of an American Folded Omelet.   The filling is cheddar, fried potatoes, and sausage.  A sausage and white gravy is poured over the omelet.  It is served with buttermilk biscuits. 

• 3 large eggs for each omelet you are going to make
  
• Pepper and salt
  
• About 1/3 cup diced small raw potatoes for each omelet
  
• Diced onions
  
• Seasoning blend such as
  Shepherds Herb from Teeny Tiny
  
• Country sausage
  
• Monarch Gravy Mix
  or equal (You will make about ½ cup gravy for each omelet.)
  

To make the filling:

1. Cook and crumble the sausage.  Let it drain on paper towels.  Drain nearly all of the grease from the pan.
   
2. Sauté the diced potatoes.  After a couple minutes, add the diced onions.  Cook until the potatoes are nearly soft and the onion is clear.  Remove from heat.
   
3. Reserve a little meat for the gravy and stir the rest of the meat back into the potato mixture along with the seasoning.
   

Make the biscuits according to package directions.  We recommend our just-add-water buttermilk biscuit mix for great biscuits without a lot of work.

See our just-add-water biscuit mix.>>

Make the gravy according to package directions or make gravy from scratch.  You will need about 1/2 cup gravy for each omelet.

See our just-add-water gravy mix>>

To make the omelet:

1. In an eight-inch pan, heat a tablespoon of butter (or use a little of the sausage fat) on medium to medium high heat until the butter is melted and pan is hot.  Swish the butter around to coat the surfaces.
   
2. Immediately pour the eggs into the hot pan.  As the eggs cook, use a soft-bladed spatula like a silicone as spatula to lift the edges of the omelet and let the uncooked eggs run underneath.  Continue doing this until all the runny eggs are gone. 
   
3. When the eggs are set but still a bit shiny, scoop about a half cup of the filling onto the left hand side of the omelet (if you are right handed). 
   
4. To fold the omelet, use a soft spatula to make sure the omelet is free in the pan and able to slide in the pan.  Then lift the pan over the plate to a 45 degree angle and shake the pan to get the omelet to slide out and onto the plate.  As the omelet slides out of the pan, twist the pan to fold the trailing (uncovered) half over the loaded half---folding the omelet on the plate.  (This is really easy to do—just hard to describe.)
   

Serve the omelet immediately with biscuits and gravy. 

You will need an eight-inch nonstick pan to make these omelets.

See the nonstick pan that we
recommend for omelets and more>>

Everyone loves bacon and eggs for breakfast.  Throw in a little cheddar and you have a delightsome omelet.  We added some mushrooms but you don’t need to.  We topped it with sour cream and
tomato bruschetta
.

This omelet is intended for an 11-inch pan.

3 slices
of bacon, fried and snipped into 1-inch pieces
1/3 cup sweet onion, diced
1 cup fresh spinach, packed
1 tablespoon fresh parsley, snipped
1/4 cup fresh mushrooms, sliced
1 cup grated cheddar cheese
1 tablespoon butter
6 large eggs
Salt and pepper, to taste

1. Fry the bacon to barely crisp, drain and snip into 1-inch pieces. Set aside.
   
2. Sauté the onions, spinach, and mushrooms over medium heat in 1 teaspoon butter. Remove the vegetables from the pan and place in a bowl. Add parsley and toss. Set aside.
   
3. Whisk the eggs until they are smooth, with no streaks. Add salt and pepper to taste. Heat the pan to medium-low heat and melt the butter until it bubbles. Pour in the eggs.
     Let them cook until the edges begin to firm. Then with a spatula, carefully lift the edges of the omelet to let the uncooked egg flow underneath, onto the hot surface of the pan. (You may have to tip the pan a little to do this.) Push the remaining uncooked eggs to the edge of the pan.
   
4. When liquid eggs are gone, but the top appears wet, remove the pan from the heat. Add the filling ingredients, and cover the pan with a plate or lid.
     Let it rest for 3 to 4 minutes covered.  During this time, the omelet will finish cooking.  Place the omelet on the stove again over medium-low heat for 30 seconds to heat it.
   
5. Slip a thin spatula like (“
   My Favorite Spatula
   ”) under the egg, to make sure it is loosened.
     Gently tip and shake the pan over the plate, sliding the omelet onto the plate.  As the omelet slides onto the plate, twist the pan with your wrist, allowing the omelet to fold over on itself. (This is a lot harder to describe than to do.  It’s as easy as flipping a pancake.)  You will have a perfect omelet.