When you're short on time after a long day of work, sometimes you just don't want to cook at home -- it takes a lot longer, and way more effort, than picking up the phone and ordering delivery. But this generally ends up costing you more money, and usually is not nearly as healthy as making a meal in your own kitchen.
So, what are you to do? The solution is simple: make a dish that can be ready in just 10 minutes. You might be thinking to yourself, "That just isn't possible!" But the truth is, there are a handful of recipes that come together in no time -- and also make a most satisfying dish.
One of those dishes is the omelette, which is perfect for any meal of the day: breakfast, lunch or dinner. All you need to get this meal on the table is a quick tutorial on making omelettes -- and the ingredients, of course.
The omelette is a great way to use those odds and ends of cheese and veggies that are bouncing around in your fridge. And since most of us always have eggs in our fridge, it's quite literally one of the best meals to turn to when in a pinch. But not just any omelette will do. Learn how to make the perfect omelette with the help of the recipe below, and get tips for filling it by clicking through the slideshow.
The Perfect Omelette:
- three eggs
- pinch of salt
- dash of fresh pepper
- a dollop of extra virgin olive oil
- a small pat of butter
- Heat an 8-inch nonstick skillet over medium heat.
- As the pan heats, beat the eggs in a bowl with salt and pepper. Beat until little bubbles begin to appear.
- Once the pan is hot, add the butter and oil and tilt the pan to evenly coat.
- Pour in the eggs and scramble with a rubber spatula immediately.
- As the eggs cook, run the spatula around the edge every so often to ensure that the omelette is not sticking and to allow the runny egg to seep onto the pan.
- When the eggs are halfway cooked, add your toppings to the center, then fold it over in thirds with the help of your rubber spatula (with time and practice you can learn to do this by just flicking the pan).
- Once the eggs are at your desired level of done-ness, slide the omelette onto a plate and enjoy.
Looking for a little inspiration to make your omelette extra special? Click through the slideshow below for ideas -- you'll be surprised at how many ingredients you already have on hand.
Fresh greens are delicious when served alongside an egg dish, but they can be even tastier when inside an omelette. Arugula is a great green to add since it has a nice bite and can really liven up the flavors. But if you don't have this green on hand, spinach, watercress, sprouts, basil or most any other herb will also make pleasant additions.
Often times when we buy a rotisserie chicken at the grocery store (or if we roast a full bird at home) we enjoy it for a dinner, and then leave the leftovers in the fridge until its time to throw it out. Don't let that happen! Add your leftover chicken to an omelette to get a double dose of protein. The optimal time to add this protein is when the eggs are still half runny and half cooked, so that it has time to heat up as the omelette cooks.
While cheddar, swiss or provolone are all very tasty cheese options for an omelette, we quite like the salty and tangy flavor that feta imparts. And while this cheese does soften in the omelette, it doesn't entirely melt, giving a nice texture as well. But if feta is not on hand, use up what you've got in the fridge -- any kind of cheese is a delicious addition in your omelette.
Just like olives make a great accompaniment on pizza, they're also a welcomed treat in omelettes. Olives provide a nice briny flavor and are one of those things that we can sometimes find just lurking in our fridge. Capers, if you have those on hand, also make a nice addition.
We're not suggesting that you make a whole brisket just to doctor up your omelette. But if you have leftover meat from a previous dinner -- be it a brisket, a roast, lamb chops, etc. -- shred or chop the meat up and add it to your eggs. It'll make a hearty meal, and you can feel good about not wasting any leftovers.
We can spread that mouth-watering green paste on any bread, pasta or vegetable and it's just delicious. Pesto also has the same effect on omelettes. It's important not to add the pesto too early -- it can release excess oil into the pan. Best to add this basil spread just before folding the omelette -- and add liberally!
Onions are the backbone to thousands of delicious meals, and they work their magic on the simple omelette too. You can sauté them, and slightly caramelize them, before you add them to the omelette. Or, for a little kick and crunch, add thinly sliced red onions just before folding the eggs over and serve with the onions warm, but not yet cooked through.
Store-bought Mexican salsa is the natural accompaniment to tortilla chips, but it also knows how to jazz up an omelette. And often times, half-finished jars of salsa just get lost in the back of the fridge. Don't let this tasty dip go to waste, finish the salsa with your eggs. This is true for sour cream, too. A dollop of sour cream atop of a finished omelette adds a smooth texture and tangy flavor.
Have you ever had an omelette with rice or pasta? It might not be very common, but it sure is tasty -- and is definitely a great way to get rid of leftovers. In Italy, adding pasta to eggs is a common occurrence. This recipe for Spaghetti Carbonara Frittata is a classic example.