Quick and easy, the omelet is not only a classic on our plates but also the hearty dish that saves meals, in case of a breakdown of ideas. With or without milk, with grated or plain cheese, the omelette is available in many ways. It is a basic preparation that allows you to add a number of ingredients: vegetables (zucchini, tomatoes, potatoes…), mushrooms, meat (ham, bacon, chicken) or even more original with kimchi or miso. A good idea in case of small leftovers from the fridge for anti-waste recipes.
How to make your omelette a success every time?
Good utensils and good ingredients, that’s the secret! Prefer a stainless steel or non-stick pan. Choose fresh eggs and always beat them separately, incorporating air with the movement of the whisk. Don’t be curious, give the omelette time to cook before trying to dislodge it from its pan.
Chef’s tip Cyril Lignac For roll the omelet
Slide the spatula under the omelette, then tap the handle of the pan, lifting it slightly. The omelette will roll by itself.
What are the variations of omelet?
In each country where there are eggs, you will find an omelet recipe. Here are 5 suggestions to vary the pleasures.
1. The tortilla :
Coming from Spain, this omelet is prepared with potatoes and onions cooked in thick slices mixed with eggs.
2. Tamagoyaki
This sweet and savory Japanese omelette is quite compact and is cooked in a square pan.
3. The ejjeh
It is a traditional Syrian dish which is a kind of omelet prepared like a fritter made from meat, eggs and herbs.
4. frittata
Originally from Italy, the frittata is a thick omelet filled with various ingredients (cheeses, meats, vegetables) cooked in the oven or in a pan. She did not return to the pan.
5. The omelette of the Mother Poulard
Undoubtedly the most emblematic! Created by mother cook Poulard in her inn in Mont-Saint-Michel, this puffed omelet alone requires 5 eggs for two people.
Flora’s omelet recipe
Ingredients :
- 3 slices of eggplant
- 3 eggs
- 1 mozzarella
- 1 sun-dried tomato in a jar
- 5/6 black olives
- a few basil leaves
- 1 C. grated Parmesan cheese
- a pinch of smoked paprika or paprika
- a pinch of Espelette pepper
- 1 C. oregano and/or zaatar
- 2 tbsp. milk of choice
- olive oil
- salt and pepper
Recipe :
- Break the eggs into a bowl. Add salt, paprika, oregano and zaatar, Espelette pepper, parmesan and milk of your choice.
- Season the eggplant slices with a little salt, paprika and zaatar or oregano.
- Heat a good drizzle of olive oil and cook the eggplant slices over medium heat. The face against pan until it is golden brown. Lightly oil the visible side and turn them over.
- Heat for 2/3 minutes (this is pre-cooking because they will continue to cook with the omelette) and pour the eggs over it.
- Add the mozzarella, olives, sun-dried tomato and basil.
- Lower the heat and cover 3/4 min.
- Carefully fold the omelet in half. Cover again 3 min. It is also possible to cook in the oven covered without folding for even cooking.
Who is Florathe Instagrammer to follow?
The Lille resident Flora is a big fan of flexitarianism, that is to say, a diet that favors eating better and eating well (good for yourself, good for the planet). Be careful, as Flora proves, that does not mean without greed! The proof in the recipe on his blog: byflorab.com
Read also :
⋙ Plancha: Laurent Mariotte’s pepper and merguez omelet
⋙ “Tous en cuisine”: the recipe for Cyril Lignac’s mushroom omelette and yellow wine cream
⋙ Potato, mushroom or bacon omelettes: 10 easy and delicious recipes