How to make an omelette?

Some types

1. Khai Chiao, Thailand

This Thai style omelette will remind you of Mughlai Paratha though it contains no flour. Khai Chiao is made by beating egg and deep frying it in oil. It is then served on a bed of steamed rice.

2. Tamagoyaki, Japan

It is a rectangular shaped omelette made by rolling several layers of thin omelettes. It is made by adding with sugar, water, rice vinegar to eggs. It is cut into rounds and served with dips.

3. Tortilla De Patatas, Spain

As the name suggests, it is made with layers of potato sautéed in oil and contains onions and bell peppers, which makes it a very thick and heavy preparation.

4. Fiittata, Italian

It will remind you somewhat of the Indian omelette as it is made of veggies and even pasta mixed in eggs and then made into round omelettes cooked over slow flame.

5. Omeleta, Greece

It looks more like egg pasta with pan fried veggies, pastas and sauces mixed with eggs which act like a binder. It is mostly a meal in itself.

6. French omelette, France

The word omelette is of French origin and became popular around 17th century. It is no doubt very special in France and is more or less a gourmet dish with some variations. Made with clarified butter, onions, tomato, herbs and cheese, it is rolled and served mostly with stuffing of spinach and ham.

7. Persian Omelette, Iran

Tomato is the main ingredient, which is cooked along with garlic, turmeric powder, dilli and eggs. It is generally served as a complete breakfast.

Recipes

1. Ham & Feta Omelet

Ingredients

4 large eggs

1 green onion, chopped

1 tablespoon 2% milk

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

Dash garlic powder

Dash salt

Dash pepper

1 tablespoon butter

1/4 cup crumbled feta cheese

3 slices deli ham, chopped

1 plum tomato, chopped

2 teaspoons balsamic vinaigrette

Directions

In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge.

As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top one side with cheese and ham.

Fold omelet in half; cut into two portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

2. Oven Denver Omelet

Ingredients

8 large eggs

1/2 cup half-and-half cream

1 cup shredded cheddar cheese

1 cup finely chopped fully cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

Directions

In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.

Bake at 400° for 25 minutes or until golden brown.

3. Ham Cheese Omelet Roll

Ingredients

4 ounces cream cheese, softened

3/4 cup 2% milk

2 tablespoons all-purpose flour

1/4 teaspoon salt

12 large eggs

2 tablespoons Dijon mustard

2-1/4 cups shredded cheddar cheese, divided

2 cups finely chopped fully cooked ham

1/2 cup thinly sliced green onions

Directions

Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.

In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.

Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

4. Chinese Omelet

Ingredients: 1000g wheat flour

Accessories: 500g almonds, 15g soda powder, 500g eggs

Condiments: 50 grams of sesame oil, 50 grams of peanut oil and 750 grams of sugar

Directions

Step 1: Three eggs are poured into a bowl and seasoned according to the standard of adding 1/2 teaspoon of sugar and a pinch of salt to each egg. Here I used three eggs, so I added three 1/2 teaspoons of sugar and three pinches of salt, and then dispersed.

Step 2: Prepare a flat-bottomed non-stick pan. The square pan is the best one for me. If not, the ordinary round pan can be heated over medium heat. Then, pour a little oil and shake the pan to make the bottom of the pan greasy (or use a shovel to spread the oil evenly).

Step 3: Pour 1/4 of the beaten egg into the pot.

Step 4: Shake the pan so that the bottom of the pan is covered with egg liquid.

Step 5: When the egg surface in the pot will not freeze, use a pair of chopsticks, starting from the top of the pot, toward the direction of his chest, roll up the egg skin, into a cylindrical shape.

Step 6: Push the rolled egg roll to the top of the pot with chopsticks, then pour the egg liquid into the pot (slightly less than the first pour), and then shake the pot to fill the bottom of the empty pot.

Step 7: Then roll the egg roll with chopsticks from the top of the pot to the front of your chest, roll it up, push it to the top of the pot, pour some egg liquid into it, spread it over the bottom of the pot, roll it up again... Well, actually, that is to say, at this stage, I've been repeating what I just said.

The fifth and sixth steps of the action, until the end of all the eggs are used up, the omelet is rolled into a large roll.

Step 8: Place the fried omelet on the chopping board.

Step 9: Cut it into small pieces, and the pendulum will be ready.