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Omelettes: The Anytime Meal
As everyone knows, there is only one infallible recipe for the perfect omelette: your own."
Maple-Apple Breakfast Omelette
3 tablespoons unsalted butter, divided
1/4 cup pure maple syrup
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
2 small sweet apples, such as Johnathan or Gala, cored and sliced thin
5 large eggs
2 tablespoons cold water
Confectioners' sugar for garnish, optional
Here are three ways to lighten up any omelette:
Use 2 eggs and 1/4 cup egg replacement to per egg substituted (1/4 cup =1 egg).
Reduce butter to 1 tablespoon; use 2 teaspoons butter in the apple mixture; use nonstick vegetable spray to coat the omelette pan; spread the remaining 1 teaspoon butter over the top of the folded omelette for buttery flavor.
Cook omelette in a pan with a nonstick surface; no need to add butter or spray pan with nonstick vegetable spray.
1. In a small saucepan, melt 1 tablespoon butter over medium heat; stir in the syrup, orange zest and cinnamon.
2. Add apples and cook 3 to 5 minutes, stirring occasionally, until apples are just fork tender. Remove from heat and set aside.
3. In a medium bowl, with a wire whisk, lightly beat eggs and water.
4. In a 10-inch omelette pan or skillet, over medium heat, melt remaining 1 tablespoon butter until bubbling.
5. Pour in egg mixture; cook about 3 minutes, tilting pan occasionally to keep uncooked mixture moving to the bottom of the pan. With a spatula gently move the cooked portions to the center of the pan, allowing the uncooked mixture to reach the hot pan surface.
6. Repeat this process until egg is set, but still slightly creamy at the center.
7. Place the reserved apple mixture down half of the omelette in the pan; fold unfilled portion over apples. Slide spatula under the omelette and lift or slide omelette onto a serving plate. Sprinkle, if desired, with confectioners' sugar. Cut into 4 portions.
Anytime Vegetable & Cheese Omelette
1 tablespoon + 1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup sliced or chopped mushrooms
1 small yellow squash
1 small zucchini
Freshly ground pepper to taste
1/4 teaspoon fresh chopped thyme
6 large eggs
2 tablespoons cold water
1 tablespoon grated Parmesan cheese
2 ounces Swiss or Cheddar cheese, shredded
1. In a 10-inch omelette pan or skillet, heat 2 teaspoons olive oil over medium heat. Add the onion and mushrooms and cook until just softened; add squash and zucchini, salt, pepper and thyme and cook until squashes are softened. Remove from pan to a plate; keep warm.
2. In a medium bowl, with a wire whisk, beat eggs, water, salt, pepper and Parmesan until mixture is thick and lightened.
3. Add the remaining 2 teaspoons oil to the pan; heat over medium heat then pour in egg mixture; cook about 3 minutes, tilting pan occasionally to keep uncooked mixture moving to the bottom of the pan. With a spatula gently move the cooked portions to the center of the pan, allowing the uncooked mixture to reach the hot pan surface.
4. Repeat this process until egg is set, but still slightly creamy at the center.
5. Place the reserved vegetable mixture down half of the omelette; sprinkle the shredded cheese over the vegetable mixture and the unfilled portion of the omelette.
6. Fold unfilled portion over the vegetables. Slide spatula under the omelette and lift or slide omelette onto a serving plate. Cut into 4 portions.