Outside of a quick scramble, omelets are about as simple as it gets when it comes to egg preparations. The technique takes a little practice, and as Julia Child said, the courage of your conviction.
They can be as simple as a cheese only or tricked up with practically any ingredient your heart desires.
What's more fun than prepping a colorful array of ingredients and turning the kitchen into an omelet bar? (The answer is having someone do it for you.)
We've accumulated a number of omelet recipes at The Oklahoman over the years, here are a few of the best we've come across.
Not too long ago, chef John Bennett came in and did a masterful omelet demo with a unique story to tell, check that out online at newsok.com.
Meanwhile, time to breaks some eggs.
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Prosciutto and Goat Cheese Omelet
Makes 1 omelet
2 jumbo eggs
1 tablespoon cream
1 ounce goat cheese
1 tablespoon chives or green onion tips.
½ teaspoon minced garlic
2 slices prosciutto, sliced into thin strips.
1 teaspoon oil or butter
• Heat omelet pan over medium heat and add butter or oil and swirl around surface as it melts. Pour eggs into center of pan and stir vigorously. When eggs begin to set, lift pan and tilt so excess liquid pours onto pan surface.
• As eggs begin to set, sprinkle with cheese, garlic, prosciutto and chives or onions to center of the eggs and spread, reserving a little to top omelet at end.
• Using a rubber spatula move around the edge of the egg mixture to help shape into round and loosen edge.
• Shake pan to loosen egg. Slide omelet onto plate and fold over so that omelet rolls over like a crepe. Sprinkle with any remaining ingredients.
• Serve immediately.
For more omelet recipes,
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