Help me… I’ve wanted eggs for dinner for the past couple nights, and I want them omelete style where it’s like a round sheet of egg like a tortilla that you stick veggies and stuff in! How do you do that?! Tonight I managed scrambeled eggs and I just threw spinach, cheese, tomato, mushroom, and olive in. It was good but it looked like a mess 
The simpler directions the better, my cooking skills are mostly limited to PBJ.
TIA!!!
tc
Do I have to do everything for you?
www.epicurious.com
www.americastestkitchen.com (may cost some $, but WELL worth it).
Help me… I’ve wanted eggs for dinner for the past couple nights, and I want them omelete style where it’s like a round sheet of egg like a tortilla that you stick veggies and stuff in! How do you do that?! Tonight I managed scrambeled eggs and I just threw spinach, cheese, tomato, mushroom, and olive in. It was good but it looked like a mess
The simpler directions the better, my cooking skills are mostly limited to PBJ.
TIA!!!
tc
It’s easiest with an omelette pan (non-stick). Beat some eggs (usually 3) with a little milk, pour into pan over medium heat. Don’t use the spatula too much, otherwise you’ll end up with scrambled eggs, not an omelette. add the veggies to the top, add cheese (if desired) and fold the whole thing in half when the egg is mostly cooked. The outside should be a nice golden colour. I usually cover the eggs while they are cooking with a pot lid (before I fold it in half).
Contrary to the advice you’ve been given previously, never use milk. Water will give you a better omelette. Once you get your egg/water mixture into the pan you’ll want to use your spatula to push the outer edges towards the center whilst tilting the pan to get some of the raw eggs to flow into the space you’ve created. Work your way around the pan using this method until there isn’t enough raw egg to flow.
Contrary to the contrarian advice given, use a little milk and beat the egg with a fork so it gets plenty of air, pour into the preheated pan. Don’t use a spatula to push the mixture to the side, rather, lift the pan and swirl it around a little.
My ex thought I made great omelettes, and that is how I did it.
Do I have to do everything for you?
Hey, at least my mommy doesn’t have to pack my lunch for camp. I’m quite capable of making my own PBJ.
You gotta break a few eggs…
Sorry, had to.
It’s all in the flip for me, no trade secrets just practice.
My ex thought I made great omelettes, and that is how I did it.
She probably also told you the sex was great and leaving you was the biggest mistake she’d ever make.
The difference between milk and no milk is do you want a little milk or not? It is there as an expander so you may use less egg and it is a bit easier to work with.
You get scrambled eggs if you poke at it too much before it sets.
I like to add a bit of Tabasco to the mix and whatever herbs I have around.
Have fun with the experiment.
You shake the egg to get the fizz out, or you just let it sit, cracked.
Oh, sorry, I’m getting this whole flat coke/omelete thing mixed up.
Chris
This is how I make my omelettes. I’m not saying it’s the definitive answer-just how I do it.
2 eggs
1 fat Tablespoon milk
a few shakes of the salt shaker. (Salt acts as a protein binder)
whisk like hell with a wire whisk. (aeriate the mixture so it is fluffy)
in my omelette pan, melt 1 shy Tablespoon of butter (transfers heat yet acts as a buffer and won’t dry your omelette like direct contact will)
Pour the egg mixture into the warm pan (I have a gas range and I use one notch above “LO”).
You can cheat and lift the edge to peek and see if it’s time to flip. (after awhile, you just “know”)
Flip, let the other side finish cooking while adding your ingredients (some of my faves are gouda with black forest ham and avocado)
Fold, slide onto a plate and enjoy!
Brett
I use milk for scrambled eggs and water for omeletes.
I like to saute the spinach and onion a little before adding the egg. No milk or water, just the egg. I think that if kittycat were to chime in, she would probably tell you that you can beat the egg too much, so you better just beat it enough to make it look consistent.
The secret to the omelet is patience and a CAST IRON SKILLET. You have to reduce the heat on the stove. Pour the egg into the skiller, and mix it just enough to get the egg under the spinach and onion. Cover it and let it go. in a few minutes come back to it. THe omelet will have risen and “fluffed up”. Now, you have also had your oven preheating. Take you skillet off of the stove and put it in the oven and let it go for another 10 minutes. If you like cheese on your omelet, sprinkle it on now.
This will get you the real fluffy kind of omelet, like you get at a breakfast place.
Bernie
This thread is great. You make me want omelettes so bad now. I will have to make some according to the instructions and take pics to honor this thread.
That’s not an omelette, it’s a frittata.
My ex thought I made great omelettes, and that is how I did it.
She probably also told you the sex was great and leaving you was the biggest mistake she’d ever make.
Actually, that’s what your wife told me.
90 seconds in the microwave.
Makes the perfect omlette.
Perfect omelettes do not come from a microwave. Ever.
Funny, I just made an amazing omlette for breakfast.
Set stove to medium to medium-high (6-7)
lightly brown peppers, onions in olive oil, remove from pan.
pour in eggs, sprinkle onion, tomato, peppers, cheese & seasoning on top, cover with lid.
when top of eggs is almost free of runny, gooey mess, flip one half over the other, turn off stove, cover with lid.
make toast.
eat.