How To make Fillings For Basic French Omelet
Sausage And Pepper Filling:
1 tsp olive oil
3/4 c low-fat polish sausage cooked and crumbled
1/2 c bell peppers :
chopped
1/2 c onions chopped
1/4 tsp oregano
1/4 tsp basil
:
Potato And Bacon Filling-- 4 slices low-fat bacon cooked and crumbled
1 tsp olive oil
2 med potatoes
cooked, peeled, and diced 2 tbsps onions :
chopped
2 tbsps parsley
2 tbsps fat-free cheddar cheese grated
:
Vegetable Filling 1 tsp olive oil
1 c carrot :
cut in 1" strips
1/2 tsp ginger root
1 tsp olive oil
1 c zucchini cut in 1" strips
1 c mushrooms :
sliced
1/2 c dark red kidney beans -- drained and washed
1 tbsp worcestershire sauce
1/4 tsp cornstarch
How To make Fillings For Basic French Omelet's Videos
45 SECOND OMELETTE | Jamie Oliver #short
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Basic French Omelet Recipe cooking Studio by sami
American Egg Board

Basic French Omelet Recipe
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Ingredients & Directions
Nutritional Info
Ingredients
Directions
Directions
BEAT eggs, water, salt and pepper in small bowl until blended.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR egg mixture into pan. Mixture should set immediately at edges.
Gently PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
TIPS
This French omelet recipe is a classic and versatile favorite. Fill with cheese and ham or change it up by adding leftover cooked vegetables.
Invent your own fillings. Some classic omelet fillings include shredded cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs or even leftovers from last night’s dinner.
For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.
Prepare filling first. French omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.
Made-to-order: French omelets are best cooked one at a time and served immediately.
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Jamie Oliver on making the perfect omelette - Jamie's Ministry of Food
Omelette recipe from the Ministry of Food campaign. jamieoliver.com Jamie's Ministry of Food first aired on Channel4 in the UK in September 2008
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The Best Omelets You Will Ever Make | Epicurious 101
Chef Adrienne Cheatham demonstrates techniques used by the pros for making perfect omelets in both the French and American styles. With Adrienne's guidance you'll be whisking, folding, and rolling restaurant-quality omelets at home with confidence - and never have to claim you were making scrambled eggs all along ever again.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor(s): Charlotte Carpenter
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
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Director of Talent: Cynthia Simpson
Camera Operator(s): Erron Francis
Audio Op: Artem Kulako
Production Assistant(s): Albie Smith
Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
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French Omelette
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