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Easy 7-Step Omelet Recipe Guide

This document provides 7 steps for making an omelet with various filling options: 1. Crack eggs into a bowl and mix with water or milk and seasoning. 2. Heat a nonstick skillet and coat with butter or cooking spray. Pour in egg mixture. 3. Pull cooked egg from the edge and let uncooked egg flow under. 4. Add fillings like cheese, meat or vegetables on top of half the cooked egg. 5. Fold omelet in half when fillings are heated through. 6. Suggested fillings include peppers, onions, tomatoes with mozzarella or beans, chicken with cheddar. 7. Slide

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42 views1 page

Easy 7-Step Omelet Recipe Guide

This document provides 7 steps for making an omelet with various filling options: 1. Crack eggs into a bowl and mix with water or milk and seasoning. 2. Heat a nonstick skillet and coat with butter or cooking spray. Pour in egg mixture. 3. Pull cooked egg from the edge and let uncooked egg flow under. 4. Add fillings like cheese, meat or vegetables on top of half the cooked egg. 5. Fold omelet in half when fillings are heated through. 6. Suggested fillings include peppers, onions, tomatoes with mozzarella or beans, chicken with cheddar. 7. Slide

Uploaded by

johnsm2010
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

FN1650

7 Steps to

Creating an Omelet
Use your creativity and the foods in your pantry, refrigerator or freezer to make a delicious omelet following these easy steps. Each omelet serves one adult. Eggs are a nutritional bargain. They are an excellent source of protein, vitamins and minerals, plus eggs are inexpensive. Eggs will last three to ve weeks beyond the sell-by date listed on the carton as long as they are stored in a refrigerator set at 40 F or lower.

1. Crack two eggs in a small bowl. Mix well with a wire whisk or fork. 2. Add water (or milk) and mix. Season with salt, pepper and herbs (if desired). Water or milk: 1 Tbsp. Herbs: 1 Tbsp. chopped fresh chives or parsley. Or sprinkle with dried parsley or other dried herbs. 3. Heat a nonstick skillet over high or medium-high heat. Add about 2 tsp. of butter or margarine and allow to melt, rotating the pan to coat the bottom with melted butter. Alternate directions: To reduce fat, omit the butter and spray the bottom of the pan with nonstick cooking spray. 4. Add egg mixture and tilt pan to coat bottom of pan evenly with egg mixture. 5. Pull the cooked egg from the edge of the pan with a spatula and let the uncooked egg mixture ow under the cooked portion. 6. When the eggs are mostly set, add llings of choice on top of half of the cooked egg mixture. Continue to heat until the cheese begins to melt. 2 to 3 Tbsp. grated cheese such as cheddar, mozzarella, Pepper Jack, Swiss or American

3 to 4 Tbsp. lean protein such as canned black beans (drained and rinsed), diced ham, cooked chicken, crisp bacon 3 to 4 Tbsp. vegetables, such as chopped onion, mushrooms, green pepper, tomatoes, salsa, spinach, green chili peppers 7. Fold omelet in half and slide onto plate. A few ideas: Vegetarian: Pepper Jack cheese, green peppers, onions, tomatoes and mushrooms Southwest: black beans, cheddar cheese, green onions and salsa Italian: Mozzarella cheese, spinach, chopped tomatoes and basil Menu idea: Omelet, whole-grain toast, fresh or canned peaches, low-fat or fat-free milk

Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist Source: Adapted with permission from Utah State University.

For more information about nutrition, food safety and health, visit this website: www.ndsu.edu/eatsmart
For more information on this and other topics, see www.ag.ndsu.edu
NDSU encourages you to use and share this content, but please do so under the conditions of our Creative Commons license. You may copy, distribute, transmit and adapt this work as long as you give full attribution, dont use the work for commercial purposes and share your resulting work similarly. For more information, visit www.ag.ndsu.edu/agcomm/creative-commons.
North Dakota State University does not discriminate on the basis of age, color, disability, gender expression/identity, genetic information, marital status, national origin, public assistance status, sex, sexual orientation, status as a U.S. veteran, race or religion. Direct inquiries to the Vice President for Equity, Diversity and Global Outreach, 205 Old Main, (701) 231-7708.

April 2013

County Commissions, NDSU and U.S. Department of Agriculture Cooperating. This publication will be made available in alternative formats for people with disabilities upon request, (701) 231-7881.

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