The Egg and I: How to Make Incredible Omelets and Frittatas (5 page)

This is the I-don’t-even-have-to-stop-and-think omelet method.  It’s hard to image a more simplistic way to make an omelet.  The pan takes care of the folding for you.   The omelet pan has two halves connected by a hinge. 

1. Put two whisked eggs in the left half and two whisked eggs in the right half.  Let the omelet cook on the stovetop. 
   
2. Lift the edges as the omelet cooks and let the raw egg slide under the cooked to the hot pan below. 
   
3. When it is cooked, put the filling on one half of the omelet, in one of the pans only.
   
4. Fold the other half over the filling, let it sit for a minute, and then remove the omelet to a serving plate. Simple.
   

Get an omelet pan and make simple omelets.

This is more dramatic and impressive than an omelet made
on the stovetop.  And it’s easy.  Notice that there are only two steps to this recipe.  The prep time is less than ten minutes.  Just stick a baking dish in the oven and forget it until the timer goes off.

This is a puffy omelet recipe. It will mushroom in the oven and then fall back as it cools. Still, it is a lighter omelet than what is fixed on the stovetop.

Use this basic cheese omelet recipe or add meat and veggies to create any omelet you desire. (If you add veggies, sauté them or partially cook them in the microwave before adding them to the egg mixture.)

1/3 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
dash pepper
1 1/2 cups milk
8 eggs
1 1/2 cup shredded cheddar or other cheese

Preheat oven to 350 degrees.

1. Mix the dry ingredients in a bowl. Add enough milk to make a paste and then add the remaining milk a little at time, stirring after each addition, until you have a smooth mixture. Add the eggs and cheese.
2. Grease a 9-inch pie pan with butter. Pour the omelet mixture into the pie pan and bake for 40-45 minutes or until the omelet starts to brown and a knife inserted in the center comes out clean.

Variations:

Add herbs, spices, sautéed vegetables, ham, or other meats or vegetables as desired to this recipe as you would for stovetop omelets.
             

This is an example of a puffy omelet made with vegetables and seasoning.  It’s a wonderful omelet that is still easy.

4 large eggs, separated into whites and yolks
2 tablespoons milk
1/4 teaspoon salt
1 pinch teaspoon coarse or fine ground pepper
1 tablespoon butter

1/2 cup sliced fresh mushrooms
1 cup small broccoli florets
1/2 cup cooked ham, diced
1/2 teaspoon
Zesty Italian Seasoning
or
other seasoning blend
1 cup shredded cheddar cheese

Preheat the oven to 325 degrees.

1. In a medium bowl, beat the egg whites until stiff peaks form. Whisk the yolks, milk, salt, and pepper together. Gently fold the egg yolk mixture into the egg whites.
   
2. Heat a ten-inch, nonstick skillet until hot. Melt the butter in the pan. Pour the egg mixture into the hot pan, mounding it slightly toward the edges. Cook over low heat for five minutes or until the eggs are set on the bottom.
   
3. Bake for ten to twelve minutes or until done—a knife inserted in the center will come out clean.
   
4. While the omelet is baking, steam the mushrooms and broccoli. Stir in ham and Italian seasoning. Set aside.
   
5. When the omelet is done, loosen the edges with a silicone spatula. Then score the omelet with the spatula just off center. Slip the omelet onto a serving platter.
   
6. Spoon the vegetable mixture onto the larger half of the omelet. Sprinkle cheese over the vegetable mixture. Fold the smaller half over the omelet. Garnish with more shredded cheese. Serve hot.
   

An Irish omelet is light and fluffy, where a puffy omelet is almost like a soufflé. The Irish omelet makes a great light brunch dish.

The traditional Irish omelet does not have cheese but we think that cheese gives it a bit more flavor and fat so it’s more flavorful and not dry.

Instead of chives, you can use scallions, green onions, or sautéed onions. A variation to this dish is to add crumbled bacon bits with the cheese.

This recipe is sized for an 11 to 12-inch
Dutch Baby Pan
or
11-inch ovenproof skillet
and yields about six servings.

This delicate dish is easy to burn. Make sure your stovetop element is set on a low heat setting.

6 large eggs
2 medium potatoes, peeled, cooked, and mashed
2 tablespoons dried chives or 1/4 cup fresh, chopped chives
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon butter

1. Separate the egg whites from the egg yolks. Whisk the yolks until smooth and add them to the mashed potatoes. Mix thoroughly. Add the chives, cheese, salt, and pepper.
   
2. Beat the egg whites until stiff and fold them into the potato mixture with a spatula.
   
3. Melt the butter in a large omelet pan, skillet, or Dutch baby pan. Cook the mixture on low heat until the bottom is set, about four or five minutes depending on your heat setting and pan.
   
4. Place the omelet on the second highest shelf in your oven, under the broiler, set at 450 degrees, and cook until the top is set and golden brown. Serve while hot.
   

The difference between a frittata and an omelet is that the ingredients in the frittata are mixed into the eggs instead of folded into an omelet.

Usually a frittata is started on the stovetop and then baked in the skillet in the oven. They are sometimes called flat omelets or farmers’ omelets.  They are larger and cut into slices to serve.

Here’s how you make a frittata. 

1. Sauté the vegetables until soft
   .
   As an alternative, you can steam the vegetables in the microwave until they are tender.
   
2. Turn the broiler on
   .
   
3. Beat the eggs
   ,
   pepper, and salt together
   .
   Put a tablespoon of oil in a heavy, oven-proof skillet and place the skillet on medium heat. Pour the egg mixture into the pan and scatter your vegetables and/or cooked meats on top. Turn the heat to low and cook until the frittata is golden brown on the bottom and the eggs are beginning to set, approximately 7 minutes.
   
4. If necessary, oven-proof the skillet handles
   by wrapping it in aluminum foil. Place frittata under the broiler and cook until it is almost firm.
   
5. Add any cheese
   to the top and again put the frittata under the broiler until it is completely set and the cheese is melted. Slide your frittata onto a plate and serve.
   

Instead of using the broiler, you can use the following recipe to build a frittata in the oven, a baked frittata.

Remember this recipe when you need a great dinner dish or an easy breakfast in a hurry.

1 cup of diced vegetables (onions, green peppers, etc.)
6 eggs
dash of pepper
1/8 teaspoon salt
2 tablespoons grated parmesan cheese
1 cup shredded cheddar, mozzarella or other cheese

Preheat the oven to 350 degrees

1. Sauté the vegetables until soft. Alternately, you can steam the vegetables in the microwave until they are tender.
   
2. Beat the eggs, pepper, salt, and parmesan cheese together. Put a tablespoon of oil in a heavy, oven-proof skillet. Pour the egg mixture into the pan and scatter the vegetables on top.
   
3. Bake for 15 minutes or until a knife inserted in the center comes out clean. Immediately sprinkle the remaining cheese on the top and let it melt.
   
4. Slide your frittata onto a plate and serve.
   

This recipe calls for potatoes, bacon, and onion. If you prefer, make it as an omelet.

1/2 pound bacon
1 large potato
1/2 large onion
1/2 green or red bell pepper
8 large eggs
1/4 teaspoon salt
1/8 teaspoon ground black pepper grated cheddar cheese for garnish

1. In a ten-inch ovenproof skillet, fry the bacon. Drain the bacon on paper towels and then cut the bacon into large chunks. While the bacon is frying, peel the potato and cut it into 1/2-inch cubes. Dice the onion and the bell pepper.
   
2. Pour the excess grease from the frying pan leaving a little in the pan for sautéing the vegetables. Sauté the potato, onion, and pepper until the potatoes are barely tender and the onion is translucent.
   
3. Whisk the eggs, salt, and pepper together in a bowl. Add the egg mixture and the bacon to the vegetables in the skillet.
   
4. Preheat the oven to 350 degrees. Cook on the stovetop over medium heat for five to ten minutes or until the bottom of the frittata becomes firm. Place the skillet in the oven on the highest rack and bake for ten to twelve minutes or until the frittata is firm.
   
5. Remove from the oven and sprinkle the top of the frittata with grated cheddar cheese. Serve hot.