Omelettes & Frittatas
The basic ingredients needed to prepare an omelette are eggs, water and seasonings. Depending how you combine and cook these ingredients, you can create three types of omelettes.
French Omelette
For a French omelette, eggs are beaten together with a little water and cooked quickly over direct heat. Filling ingredients are placed on top of the omelette, then the omelette is folded around the filling.
Puffy or Souffle Omelette
To make a Puffy or Souffle Omelette, the egg yolks and whites are beaten separately, folded together, cooked over direct heat until browned on the underside, and baked in the oven until set. A puffy omelette can be served plain or filled or topped with a sauce.
Frittata
A Frittata is an open-faced omelette made by combining vegetables, cheese, meat or other filling ingredients with the beaten eggs, then cooking over direct heat until browned on the underside. Often a frittata if finished under the broiler to set and brown the top.
Whichever type you choose to prepare, you can individualize the omelette by your selection of filling. Almost any food or food combination can fill or top an omelette.
Helpful Tips
The proper pan for a 1, 2 or 3-egg omelette is about 8-inches (20 cm) in diameter at the base. The pan should be shallow with sloping sides to make it easy to slide the omelette onto the plate. If too large a pan is used, the high heat recommended for omelette-making will not be able to be maintained or burning will occur. Cooking time will need to be prolonged, resulting in a tough overcooked omelette.
French omelettes should be cooked quickly (in about a minute) over medium-high heat. Filling ingredients should be prepared ahead.
Water is generally recommended for omelettes. The water will turn to steam, producing a light, airy omelette. (Milk is great for creamy scrambled eggs.)
Prepare several individual French omelettes rather than one large omelette. Smaller omelettes are lighter and fluffier and easier to handle than large omelettes. To prepare ingredients for several individual omelettes, multiply the recipe for as many servings as you need and use 1/2 cup (125 mL) egg mixture for each 2-egg omelette and 3/4 cup (175 mL) for each 3-egg omelette.
To heatproof the handle of a skillet so a Puffy Omelette or Frittata can finish cooking under the broiler, cover handle with aluminum foil.
Basic French Omelette
(Makes 1 serving)
| 2 to 3 | eggs | 2 to 3 |
| 2 to 3 tbsp | water | 30 to 45 mL |
| Salt and pepper, to taste | ||
| Filling of choice. |
Whisk together eggs, water, salt and pepper.
Pour mixture into a lightly buttered, oiled or sprayed 8-inch (20 cm) skillet heated over medium-high temperature.
Pour in egg mixture. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the skillet to allow the uncooked egg to flow into the empty spaces.
When egg is almost set on the surface but still looks moist, cover one half of the omelette with filling
Slip spatula under the unfilled side, fold the omelette in half and slide it onto a plate.
Basic Puffy Omelette
(Makes about 12 shells)
| 2 | eggs | 2 |
| 2 tsp | water | 10 mL |
| Butter, oil or cooking spray | ||
| Filling of choice. |
Separate yolks and whites of eggs. Add water to yolks. With electric beater, beat egg yolks until thick and lemon-coloured.
Beat egg whites until soft peaks form. (If making a dessert omelette, gradually beat in 1 tablespoon (15 mL) sugar per egg.) Continue beating until whites are stiff but not dry. Fold yolk mixture carefully into whites.
Pour mixture into medium hot, lightly buttered, oiled or sprayed 8-inch (20 cm) pan. Level surface of mixture gently.
Cook over low heat until puffy and lightly browned on bottom, about 5 minutes. Lift omelette at edge to judge colour.
Bake in a preheated 350°F (180°C) oven for 8 to 10 minutes or until a knife inserted in centre comes out clean.
If desired, add filling on one half of omelette. Score omelette just off centre, fold and serve immediately.
Filling Suggestions:
Zucchini - 1/2 cup (125 mL) sliced and sautéed zucchini, 1/4 teaspoon (1 mL) dried dillweed, 1/3 cup (75 mL) grated Swiss cheese
Mushroom - 1/2 cup (125 mL) sliced and sautéed mushrooms, 1/8 teaspoon (0.5 mL) dried tarragon
Ham and Cheese - 1/3 cup (75 mL) chopped ham, 1/4 cup (50 mL) grated Cheddar cheese
Pizza - 2 tablespoons (30 mL) pizza or pasta sauce, 1/4 cup pizza toppings (e.g. sliced pepperoni, mushrooms and peppers), 1/4 cup (50 mL) shredded mozzarella or Cheddar cheese.
Strawberry - 1/2 cup (125 mL) sliced fresh strawberries. Sprinkle top of omelettes with icing sugar or dollop of sour cream.
Basic Frittata
(Makes 4 servings)
| 8 | eggs | 8 |
| 1/2 cup | milk, water or broth | 125 mL |
| Salt and pepper, to taste | ||
| 2 cups | filling ingredients (e.g. cooked, chopped vegetables, meat, poultry or seafood) | 500 mL |
| Butter, oil or cooking spray | ||
| 1/2 cup | grated cheese | 125 mL |
Whisk eggs, milk, salt and pepper. Stir in filling ingredients. Heat a lightly greased 10-inch (25 cm) skillet over medium heat. Pour in egg mixture.
Cook over medium heat until eggs are almost set but still slightly moist on the surface, about 10 minutes. To speed cooking, in the first few minutes of cooking, lift the edges to allow uncooked egg to run to the bottom of the pan.
Sprinkle top with cheese. Cover skillet to allow cheese to melt. Alternately, if skillet handle is heatproof, place skillet under broiler for a couple minutes until cheese melts.
Cut in wedges to serve.
Source: Egg Farmers of Ontario, www.eggsite.com