Savory omelets; TexMex and Mediterranean

CHICOPEE, Mass. (Mass Appeal) – Omelets aren’t just for breakfast, you can turn this classic dish into a dinner everyone will love! Personal Chef Bill Collins, from ChefBill.com, shared two savory omelet ideas.

Omelets 101

Ingredients:
2-3 eggs, beaten well
1 tablespoons of water
A pinch of salt, a 1/2 pinch of pepper
1-2 tablespoons butter for the pan
An omelet pan, approximately 8″-10″ in diameter
1 heat-proof rubber spatula

Directions:
Combine the first four ingredients, and add the butter in the hot pan before you add the eggs.

Omelet Technique #1
1. After adding the eggs to the hot pan, let the eggs cook for a minute so, or until the outer edges of the eggs start to cook.
2. As the edges cook, gently lift up the edges, and tip/spill the uncooked egg underneath the edges. Do this until there is no more uncooked egg to spill under. There will still be some uncooked egg on top, but not enough to tip.
3. Take your fillings, and put them on just-under one half of the omelet, going from the center to the edge. After they’re in place, take your spatula (or two) and fold the half without the fillings, over the other half. Continue to cook the omelet for another 1-2 minutes, or until it’s cooked through.
4. With the omelet now looking like a half moon, arrange it so the pan’s handle is directly across middle of the omelet. Gently flip the omelet onto the plate. Serve immediately.

Omelet Technique #2
1. Add two tablespoons of butter to the pan. Wait until after it’s melted, and starts to turn brown. Add the eggs, and stir immediately. Keep stirring.
2. As the eggs on the outside of the pan start to cook, bring them to the center of the pan. Continue to stir the uncooked eggs, until there’s just a thin layer of uncooked egg on the top.
3. Take your fillings, and put them on just-under one half of the omelet, going from the center to the edge. After they’re in place, take your spatula (or two) and fold the half without the fillings, over the other half. Continue to cook the omelet for another 1-2 minutes, or until it’s cooked through.
4. With the omelet now looking like a half moon, arrange it so the pan’s handle is directly across middle of the omelet. Gently flip the omelet onto the plate. Serve immediately.

Hints/Comments/Fillings
Fillings can include almost anything, from herbs and cheese to breakfast meats (ham, bacon, etc) to “themes”. Themes can include a Mediterranean omelet with kalimata olives, feta cheese, and roasted peppers, to Mexican, with salsa, Monterrey jack cheese, and scallions
You can use Pam spray instead of butter

Mediterranean Omelet
1 tablespoon feta cheese
2 teaspoons Parmesan cheese
2 tablespoons chopped, pitted Kalamata olives
1 tablespoon chopped roasted red pepper

TexMex Omelet
2 tablespoons Monterrey jack cheese
1 tablespoon chopped onion
1 tablespoon chopped red pepper
1 tablespoon medium salsa

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