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Omelets are a simple, yet classy, breakfast treat that really is good for just about any meal. This one was more of a lunch variety!
For each diner I tend to allot two to three eggs per person. Whisk the eggs, mix in a pinch of salt and pepper and set aside while you get everything else ready. Why do this first? Well the temperature will come up on the egg a little more towards room temperature, which means less heat loss in the pan and a quicker trip to done for the eggs, helping to result in a fluffier egg. Don't overmix either, I just mix with a fork. Don't need air bubbles.
Lets talk filling... because I like my omelet's filled. Being a more lunch and dinner style omelet I started off a hot pan with some oil, added in some onions and cooked for several minutes, then added in slices of bell pepper and some minced garlic. Cooked a couple minutes then added in about a cup of Mango Salsa, mixed until hot then set aside in a bowl.
Wipe out the pan, add in a light amount of oil and when the pan is good and hot I add in the egg. I use the spatula for a few seconds to move the egg around and help create a thicker base, then run the egg around the edges of the pan a little. Let it set for five to ten seconds and then lift up the edges of the egg with the spatula and run off the top part of the egg under that. Add in cheese and some of the filling on one side of the omelet. Cover for fifteen to twenty seconds then gently plate by scooting the filling side out first from the pan and using the pan to fold over the top. I garnished by rubbing butter on the top, then sprinkled cheese, and then a bit more of the mango salsa and a dallop of sour cream. Yum!
Breakfast for dinner.
For each diner I tend to allot two to three eggs per person. Whisk the eggs, mix in a pinch of salt and pepper and set aside while you get everything else ready. Why do this first? Well the temperature will come up on the egg a little more towards room temperature, which means less heat loss in the pan and a quicker trip to done for the eggs, helping to result in a fluffier egg. Don't overmix either, I just mix with a fork. Don't need air bubbles.
Lets talk filling... because I like my omelet's filled. Being a more lunch and dinner style omelet I started off a hot pan with some oil, added in some onions and cooked for several minutes, then added in slices of bell pepper and some minced garlic. Cooked a couple minutes then added in about a cup of Mango Salsa, mixed until hot then set aside in a bowl.
Wipe out the pan, add in a light amount of oil and when the pan is good and hot I add in the egg. I use the spatula for a few seconds to move the egg around and help create a thicker base, then run the egg around the edges of the pan a little. Let it set for five to ten seconds and then lift up the edges of the egg with the spatula and run off the top part of the egg under that. Add in cheese and some of the filling on one side of the omelet. Cover for fifteen to twenty seconds then gently plate by scooting the filling side out first from the pan and using the pan to fold over the top. I garnished by rubbing butter on the top, then sprinkled cheese, and then a bit more of the mango salsa and a dallop of sour cream. Yum!
Breakfast for dinner.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 1067px
File Size 242.7 kB
*Inserts shameless plug*
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I usually click on 'randomize' and find good stuff that way :)
BUT- fair warning- yes, youll get good stuff, and sometimes, you may get stuff you would be able to read (that is, it wont be in your language- nothing the translating bar cant fix)...
OR...you may get a dead site (though thats VERY rare, but it can happen) :P
Other than that yeah, happy hunting :)
http://foodgawker.com/
I usually click on 'randomize' and find good stuff that way :)
BUT- fair warning- yes, youll get good stuff, and sometimes, you may get stuff you would be able to read (that is, it wont be in your language- nothing the translating bar cant fix)...
OR...you may get a dead site (though thats VERY rare, but it can happen) :P
Other than that yeah, happy hunting :)
I need to get me some of this mango salsa =o
Also, I've always neglected to whisk my eggs because I enjoy a more varied egg texture, with some bites being more white than others and some bites being more yellow than others. Keeps it interesting. But I didn't know about the heat benefit of whisking. Should I just allow my eggs to sit at room temperature for a few minutes to warm up?
Also, I've always neglected to whisk my eggs because I enjoy a more varied egg texture, with some bites being more white than others and some bites being more yellow than others. Keeps it interesting. But I didn't know about the heat benefit of whisking. Should I just allow my eggs to sit at room temperature for a few minutes to warm up?
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