Mexican potato omelet

Ingredients
for 2 servings

2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes or diced cooked potatoes
1 (4.5 ounce) can chopped mild green chiles
4 large eggs
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper Jack or Cheddar cheese
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh cilantro or parsley

Directions

1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

3. Set a rack about 4 inches from the heat source; preheat the broiler.

4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Greek omelet

Ingredients
for 3 servings

1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
Freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil

Directions

1. Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

2. Set a rack about 4 inches from the heat source; preheat the broiler.

3. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Frittata - Italian omelet

Frittata is an Italian omelet variation. You can add any of the fillings you like in a traditional omelet and use this procedure. Since it bakes rather than fries, the frittata does not need the tending of an omelet and can be made for a large number of people at one time.

If using leftover baked and glazed ham for a recipe like this one, trim off the sweet glaze or it may clash with the seasonings.


Ingredients

2 eggs
2 teaspoons breadcrumbs
2 teaspoons parmesan cheese
1 teaspoon milk
1 teaspoon parsley

Instructions

1. Mix all indredients together and beat well.
2. Heat skillet and spray with cooking spray.
3. Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.

French omelet 2

Ingredients for French Omelet Recipe 2

4 eggs
4 tablespoons milk
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

1. Beat eggs slightly, just enough to blend yolks and whites. Add the milk and seasonings.
2. Put butter in hot omelet pan. When melted, pour in the egg mixture.
3. As it cooks, prick and pick up with a fork until the whole is of creamy consistency.
4. Place on hotter part of range that it may brown quickly underneath.
5. Fold and place on hot platter

French omelet 1

The French method utilizes a technique that involves jerking the pan in a particular way to form a rolled omelet. Another method calls for blending ingredients into the eggs before pouring the mixture into a pan. A third has the ingredients layered on top of the cooked egg and is placed briefly under the broiler to heat the toppings and melt any cheese that might be included.

Whichever method you choose, you will be able to make an almost infinite variety of egg dishes


Ingredients for French Omelet (Recipe 1)

- 2 eggs
- 2 egg yolks
- 1/4 teaspoon salt
- 3 tablespoons water
- Dash of pepper, if desired
- 1 tablespoon butter

Instructions

1. Beat two eggs and the yolks of two more until thick.
2. Add salt, water, and a dash of pepper. Mix thoroughly, then strain into a bowl.
3. Melt a tablespoon of butter in an omelet-pan.
4. Let stand a minute, then turn in the egg mixture.
5. Shake the pan back and forth with one hand. With a spatula or thin knife in the other hand, separate the cooked egg from the pan at the edge so that the uncooked egg runs down on to the hot pan.
6. When creamy, roll the omelet.
7. Let stand a moment to color a little, then place on a hot serving dish.
8. A bit of butter, added at the last moment, will aid in giving color to the omelet.