Fare With A Flair: Variety of omelettes possible with the staple egg
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We are all looking for ingredients to keep on hand that we can turn into a quick, easy and delicious meal.
Are eggs on your list?
This versatile staple can lend itself to breakfast, lunch and dinner dishes. It’s arguably the original “fast” food.
I’m providing two recipes today for a quick meal.
One is for an easy one-person omelette. There are a wide range of possibilities for your omelette’s filling. It can be a bit of grated cheese or even some chopped ham.
The second recipe is for an Asian-style omelette inspired by a Chinese-American dish called egg foo yung. This recipe typically features green onions, bean sprouts and sometimes shrimp. My version is a vegetable one and I serve it with hoisin sauce or oyster sauce. You can make one big omelette or several smaller ones.
Get cracking.
Basic Omelette
(Serves 1)
2 eggs
2 tsp. butter
Salt and pepper
Filling Options:
3 tbsp. (45 ml) grated cheese of your choice (cheddar or Emmental)
¼ cup (50 ml) chopped cooked ham
¼ cup (50 ml) sautéed mushrooms
1 tbsp. (15 ml) chopped chives
Crack eggs into a bowl and discard the shells. Lightly beat with a fork. Season lightly with salt and pepper.
Heat butter in an eight-inch non-stick pan over medium heat until butter starts to foam.
Add eggs, tilting pan so eggs cover the surface of the pan. As eggs start to set, lift gently with a spatula to allow the uncooked portion to flow under.
When eggs are set but still a bit moist on top, sprinkle with filling ingredients. Gently fold omelette in half with a spatula and cook another minute or two.
Slide onto plate.
Asian Omelette
(Serves 4 to 6)
1 tbsp. (15 ml) vegetable oil
½ cup (125 ml) sliced mushrooms (shiitake or cremini)
6 large eggs
½ tsp. (2 ml) salt
3 green onions, sliced
2 cups (500 ml) bean sprouts
1 cup of frozen peas, thawed
Oyster or hoisin sauce for serving
Heat half oil in a 10-inch non-stick skillet over medium heat.
Add mushrooms and cook until lightly golden.
Crack eggs into a medium bowl. Lightly beat. Add salt, green onions, bean sprouts, mushroom mixture and peas.
Place the remaining oil in the non-stick skillet over medium heat. Add egg mixture. Cook until the bottom starts to turn golden.
Cover and cook until eggs are fully set.
Flip the omelette onto cutting board. Cut into wedges and serve with either hoisin or oyster sauce.
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