Dress it up or dress it down, an omelette is perfect at an afternoon brunch or after a sweaty workout at the gym.
The omelette is one of the first things students learn to make in culinary school. Although it seems like an easy dish to cook, its light, airy texture is something that takes practice—and patience.
There are many different types of omelettes, including the traditional French omelette, which contains only eggs and herbs; the Denver omelette, which often contains diced ham, green peppers, and onions, and the Indian omelette (a.k.a. Masala omelette), which is made with a variety of regional spices, onions, green chilies, and cilantro. Pretty much every culture has its own unique take on the omelette, so no matter where you are in the world you can count on an egg-y plate of deliciousness.
The best part about the omelette is that it’s so versatile. Dress it up or dress it down, you can serve an omelette at an afternoon brunch or whip one up yourself after a sweaty workout at the gym. Further, you can put pretty much anything in an omelette and it’s going to taste good. Try gruyere and caramelized onions, or feta, spinach, and grape tomatoes. Heck, throw in whatever you’ve got sitting in your crisper and you don’t even have to go to the grocery store.
So now that you’re drooling over the thought of a gruyere and caramelized onion-stuffed omelette, here are a few tips for making sure that omelette tastes as good as you imagine.
Stuck on what to put in your omelette? Try one of these simple recipes.