Nutritionists often suggest that breakfast should be the heaviest meal of the day. There are many reasons behind that but sometimes it might be difficult to have a hearty breakfast due to lack of time. When it comes quickfire healthy meals, egg always saves the day. It is the cheapest most nutritious food that one can have. Omelet and especially its richer, heavier versions are globally enjoyed as breakfast dishes.
Over the years, thousands of different omelet recipes have been developed by people. Some of these recipes are inspired by local cultures while others step from food habits. Very few modern omelet recipes constitute solely of egg. Mixing different vegetables, cheese, herbs and even fruits with eggs is now-a-days considered quite normal. I for one like my omelet to have the classic look and salty taste rather than cram some Strawberries and Pineapples into a perfectly fine dish.
I have tried numerous omelet recipes over the years and have developed one or two of my own. Here are 6 omelet recipes that you can prepare quickly and have a complete meal:
1) Spanish Potato Omelet
A pretty straightforward omelet. You will need one potato (medium size), two eggs, some onion (if you want), salt, 2 teaspoon butter (refined oil).
a) Peel the potato and cut into thin slices, The thinner the slices, the better.
b) Crack the eggs into a bowl or glass. If you are going with onions, add some chopped onion into the yolk. Also add half teaspoon salt to the mix.
c) Place a frying pan on the oven and add the butter or oil. It should heat up while you blend the egg yolk.
d) Blend the egg nicely with a spoon or a fork.
e) Place the Potato slices on the in a manner so that none of the slices overlap each other.
f) Let it fry for around 2 – 3 minutes. Then pour the egg batter gently over the potatoes so that it fully covers the potatoes.
g) Leave till the batter solidifies to some extent. Then slide the whole thing gently on a plate so that the potato stays at the bottom.
h) Flip the plate over the pan. The potato should be facing up now. Let the egg cook in the bottom. Sprinkle some salt on the potato like you would on French Fries.
i) Cook for another 30 seconds.
Enjoy your Spanish Potato Omelet
2) My Gourmet Cheese Omelet
A very simple omelet to satisfy your stomach.
2 eggs, a slice of cheese, 1 green chili, 2 teaspoon of butter (refined oil), 1/2 onion, salt as per taste.
a) Quickly chop the onion and the chili into small pieces.
b) Put the non-stick frying pan on the oven. Put the butter or oil in the pan and let it heat up.
c) After a few minutes when the oil is warm, crack the eggs directly into the pan. Do not form a batter.
d) Place the cheese slice gently on the egg. Leave for about 30 seconds to let the cheese melt and cover the eggs.
e) Using a rubber or wooden spatula, gently fold the omelet and turn over. The egg yolks and the melted cheese should be encased within the fold.
f) Serve when golden brown. Enjoy as liquid hot cheese oozes out with every bite you take.
3) Low Oil Healthy Vegetable Omelet
This omelet uses low amounts of oil so ensure you have a good non-stick frying pan and spatula. You will need it.
2 eggs, spinach, 1 small potato, 1 small onion, 1/2 carrot, 1 and 1/2 teaspoon refined oil, salt as per taste.
a) Chop all vegetables in small pieces and mix within a bowl.
b) Crack the eggs in a wide bowl. Add a dash of salt. Add all the vegetables in the batter.
c) Blend with a portable blender. You need every piece of vegetable to be covered in egg yolk.
d) Heat up the oil. Make sure the oil is nicely spread all over the pan otherwise you might find it difficult to get the egg out of the pan.
e) Put the whole mixture in to the pan. Stirring too much will scramble the egg. Instead, let it cook for around two minutes.
f) Fold and turn over. Allow both sides to be cooked properly.
g) Enjoy your low cholesterol breakfast omelet with all the goodness of fresh vegetables.
4) Classic French Omelet
Simple, efficient and tasty, that’s all there is to it.
2 eggs, 2 teaspoon butter or refined oil, 2 teaspoon milk, ground black pepper, salt per taste
a) Crack eggs in a wide bowl. Add milk, 1/4 teaspoon salt, 1/2 teaspoon black pepper.
b) Blend well. The taste of pepper and salt should even out in the batter.
c) Add oil or butter in the pan. Place the pan on the oven and let it heat up.
d) Once hot, add part of the batter to the pan. Stir with spatula.
e) Keep adding more batter to smooth out the rough edges.
f) Once all batter is added, let the egg cook for a minute and then gently fold it in half.
g) Serve when golden in colour.
1) Always use unsalted butter to cook. I prefer refined Soybean or Sunflower oil.
2) Heat the pan first and cook the omelet in medium or low heat to conserve energy.
3) All of the above recipes can be prepped and cooked within half an hour.
4) You can add chili, chopped vegetables or meat to any of these omelets if you wish.