The omelet is a well-known dish all over the world. It gained popularity thanks to the French, who carefully refined the process of its preparation. It is ideal for breakfast as well as dinner
In its most classic version, an omelette is prepared from whisked eggs combined with milk, seasoned with salt and pepper. Its taste can be additionally emphasized by frying it in butter. An omelette prepared this way is served in a traditional manner. It is often sprinkled with grated cheese before serving.
There are many modernizations of the basic recipe, thus there are various forms of serving this excellent dish. You can prepare an omelet in a refined version with the addition of vegetables, such as broccoli, asparagus. The omelette is also prepared depending on the cuisine of the world, in Spanish, Chinese or Mexican style. There are also sweet versions of the omelette, with fruit, chocolate and whipped cream
How to make a traditional omelette?
If you want to make a classic omelet, you only need four ingredients:
- 2 eggs,
- 1 tablespoon of milk or water,
- 1 tablespoon butter,
- a pinch of salt and pepper to taste.
- Crack the eggs into a bowl, mix them with a fork, add the milk or if you don’t have any, you can replace it with water, finally season with a pinch of salt and pepper.
- Put a dry frying pan on the lowest heat and heat up the butter, when it melts, pour in the egg mixture
- Fry the omelette uncovered, gradually increasing the flame, but do not burn it
- When the edges of the omelette are melted, flip it gently to the other side and continue frying for a while
This omelette can be served on its own or with your favourite toppings.
What toppings go with omelette?
You can prepare the omelette according to your preferences. Depending on the time of day, whether it should be a light meal for dinner, or a more nutritious meal for breakfast or lunch
You can make a sweet version of this omelette; with bananas and chocolate, with apple and cinnamon, with jam, with pudding and strawberries, with fruit and whipped cream, with powdered sugar or topped with maple syrup
Omelet for breakfast and lunch
Omelets on menus are most often found at breakfast. The most popular omelets are those served with ham, cheese and vegetables. In addition, we distinguish omelets with spinach, with tomatoes and mozzarella, with ham and onions, with mushrooms and cheese
Omelet served in an exclusive version
For more demanding customers and guests, you can prepare omelets with shrimp, with crab, with asparagus and sardines
Omelet prepared due to world cuisine
As we know, every country has its customs, this theory also applies to the preparation of omelets. We can distinguish a Spanish dish with added potatoes, a Chinese one with sugar snap peas and sprouts, a Mexican one with corn, tomatoes and salsa, and a Greek one with tomatoes and feta cheese
All of the omelet suggestions are delicious and deserve to be tried. Everyone can make an omelette according to their own taste buds
How to prepare a sponge omelet?
Various modernizations of the basic omelet recipe have been created in the kitchen. In addition to the traditional way of preparation, many people rely on a fluffier version, the so-called sponge omelet. Its preparation requires more time than the basic version and is definitely less egg-rich. To prepare it you will need flour in addition to the familiar ingredients. To prepare it, separate the egg whites from the yolks and whip them to a fluffy stiff foam. Then, gradually add the egg yolks, stirring all the time. Pour milk into the mixture and add flour. Mix all the ingredients gently but thoroughly so that they combine. Pour the prepared mixture into the preheated frying pan and fry on a low heat on both sides until golden brown
Austrian omelette – Kaischermarrn
Being in Austria in a cafe you can meet with the famous omelet Kaischermarrn. It is nothing else than a previously prepared sponge omelette, which is torn with a fork into smaller pieces and fried again in a pan on butter. It is best served with powdered sugar and an addition of plum jam. In Austria it is often served with raisins