by Karen Ellis

Created on: December 31, 2009

When you know the trick to creating a perfectly flipped omelet, you’ll wonder why you hadn’t learned earlier. Before you are concerned with the actual eggs, prepare every food item needed for the inside of the omelet, such as grated cheese, vegetables and meat (ham, bacon, sausage). See the end of this article for ingredients needed for specific omelets and how to develop your own signature omelet. When the frying, chopping, grating and dicing is done, you can completely concentrate on learning how to flip the omelet like a chef.

Items Needed

* 7-inch non-stick pan (for a 3 egg omelet). Add an inch to the pan for each additional egg.

* Plastic spatula (or non-metal spatula)

* Bowl and whisk (or fork)

* 3 eggs

* 1/8 cup milk

* 1 tbsp. extra virgin olive oil (or oil you prefer)

* Salt, pepper and/or herbs to taste

* Omelet filling (cheese, vegetables, meat)

Preparing the Omelet

Crack the eggs into a mixing bowl. Add the milk and whisk the mixture until it is well blended and fluffy. Add the oil to the frying pan and heat it on a medium-low heat. Swirl the oil around the pan until it is well coated.

Pour the egg mixture into the pan. Sprinkle the salt, pepper and herbs evenly onto the top of the eggs. Use your spatula to loosen the eggs around the sides of the pan. Tilt the pan to let the raw egg mixture run under the cooked eggs, at the side. When the eggs are set (firm) in the center, it’s time to flip the omelet.

Again, loosen the egg around the edges of the pan, all the way to the flat bottom. Gently work your spatula under the omelet, sliding it all the way around the pan. Don’t try to flip the omelet until you know it is completely loose from the bottom of the pan.

Slide the spatula under the omelet, at it’s center. Lift up and flip the omelet back in the pan on it’s opposite side. Immediately begin to fill half of the omelet with the food fillings you’ve chosen. Flip the other half over on top of the filled side.

Remove the frying pan from the stove top. Tilt it over a warm plate. Use your spatula to help the omelet slide onto the plate. Sprinkle some additional cheese or other condiments on top of the omelet.

Hint: If you place a tight fitting lid on top of the eggs before flipping the omelet, it will help the center to set quicker.

Basic Types of Omelets

Denver Omelet: (eggs) ham, green bell peppers, onions and sometimes cheddar cheese.

Spanish Omelet: (eggs) potatoes, onion garlic, mozzarella cheese. Sometimes, salsa, mushrooms and cheddar cheese are added.

Western Omelet: (eggs) diced ham, bell pepper (red and green) and onion. Sometimes, mushrooms and cheese are added.

Your Signature Omelet

When trying to put together your own personal omelet recipe, start with your favorite ingredient. What if you love bacon, for example. (for those concerned about nutritious value, try turkey bacon or vegetarian bacon)? Now, consider vegetables and cheeses you don’t normally find on restaurant menus. Perhaps you would like to add some fresh spinach, tomatoes and sliced zucchini. Top it off with provolone, mozzarella, Parmesan or a mixture of the three. Give the wonderful new concoction a fancy, whimsical or personalized name. The next time you host a brunch, prepare your signature omelets.

Learn more about this author, Karen Ellis.
Click here to send this author comments or questions.