- Eggs 6 • 130 kcal
- Grated parmesan cheese 50 grams
- Sea salt as much as it is needed
- Black pepper as much as it is needed
- Extra virgin olive oil as much as it is needed
The omelette is one of the simplest and classic dishes to cook, whose main element is eggs. To prepare it to perfection, however, it is important to follow precise steps and avoid some mistakes, sometimes it can be complicated to cook, for this it is necessary to right attention. The omelette is a great recipe for a sudden and fast dinner, it can be prepared also at the last minute, it can then be enriched with seasonal vegetables and flavored with cheese, pepper and aromatic herbs. It can be served as a main course, as an appetizer, also cold or in cubes for a buffet, or it can be enjoyed inside a sandwich.
How to make an omelette in the pan
Open the eggs in a large bowl (1) and beat them lightly with a fork or a whisk. (2) Then add the salt, pepper and grated cheese. Put a non-stick pan with a diameter of 24 cm on the flame and heat the oil. Add the beaten eggs and cook over a low heat for 7-8 minutes, covering with a flat lid: from time to time move the pan in order to prevent the omelette from sticking to the bottom. Then turn the omelette with a dish: place it on the pan and then turn it upside down, keeping the dish and pan firmly attached. Slide the omelette into the pan and continue cooking the other side for about 8 minutes without covering it with the lid. Once ready, transfer it to another dish lined with absorbent kitchen paper to absorb excess oil. Then place your omelette in a dish and serve hot. (3)
How to make an omelette in the oven
To make an omelette in the oven you have to get yourself a baking sheet with high edges. Break the eggs and beat them with a fork. Add salt, pepper and grated cheese. Line the pan with previously wet and squeezed baking paper. Add the mixture inside and cook for 40 minutes at 180° in a preheated oven. Remove the omelette when it will seem cooked and serve.
Those who prefer can add aromatic herbs to the ingredients: chives, thyme, sage, so as to make the omelette fragrant and aromatic.
To make your omelette more creamy, add the cream to the ingredients: the proportion is 10 grams of cream for each egg.
If you want to add vegetables to your omelette, first fry them for a few minutes: in fact raw vegetables would release water making the inside of the omelette too liquid. Very good is the pea omelette with a delicate flavor, which children will also like, or the onion omelette, if you like the contrasts between sweet and savory.
Mistakes to avoid
To obtain a perfect omelette, the eggs must be beaten and not whipped: they must be mixed just long enough to mix egg white and yolk. Whisking the eggs for a long time will incorporate too much air: the end result will be a dry and rubbery omelette.
Do not overdo it with the oil, but pour the right amount, and add the beaten eggs when it is hot: to find out if the oil has reached the right temperature, pour a little mixture into the pan and check if it fries, otherwise wait a few more moments .
Do not keep the omelette on the fire for longer than necessary, otherwise it could dry out and lose its flavor and smoothness.
Choose a frying pan of the right size: for an omelette of 4 eggs a frying pan with a diameter of 16 cm will do very well while, for an omelette of 6-8 eggs, use a pan of 24-28 cm in diameter at the most.