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SPANISH TOFU OMELETTE Yield: 4 Servings 1 tb Olive oil 1 ea Garlic clove, minced 1 sm Onion, chopped 1 md Potato, sliced 1/4 ea Green bell pepper, diced 1 sm Tomato, chopped 1/4 ts Oregano 1 lb Soft tofu, patted dry 1/4 c Flour 1/4 ts Turmeric 1 ts Nutritional yeast Salt & pepper to taste In a

ONION-MUSHROOM OMELETTE Yield: 1 Servings 1 ts Margarine 1 sm Onion, thinly sliced 2 ts Sugar 1 c Mushrooms, sliced 1 tb Balsamic vinegar 3 Egg whites 1 tb Milk, nonfat 1/4 ts Salt 1/8 ts Black pepper, ground 1 tb Parsley, fresh - chopped Prep time: 15 mins. Cook time: 15 mins. In large nonstick fry

This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top

2 large eggs 2 tablespoons chopped fresh mixed herbs (e.g. chives, parsley, coriander and basil) 2 tablespoons skimmed milk 1 teaspoon sunflower oil 1 tomato, de-seeded and chopped finely salt and freshly ground black pepper

Heat wok or medium frying pan on Medium-high until very hot. Add 1/2 of first amount of cooking oi. Add 1/2 of beaten egg, immediately swirling pan to coat bottom. Cook for about 5 minutes until just set. Gently slide out of pan onto plate. Roll up tightly. Repeat with remaining cooking oil and egg.

Omelette Rice Omurice recipe from The second dish I've ever made. Know what an omelette is? Like them? How ab
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How to Make a Omelette