Omelet Recipes: The Juicy Fruit Omelet and The BLT Omelet

Omelets

Speed omelet preparation means you can turn out great omelets in less than a minute! Making just a few small adjustments in the kitchen will help to make omelets fast!

Pans: use 10" pans instead of 8" pans. A 10" pan gives you more heating area for the eggs. and that translates into less preparation time. Omelet pans should have a non-stick coating and sloping sides. The pans must be well-seasoned before use and handled carefully to prevent scratching or damaging the surface. Spatulas are the tool of choice for handling the eggs in the pan. Heavy duty foodservice spatulas can be used in a very hot pan without damaging either the pan or the spatula.

Technique: One of the secrets to fabulous omelets is to keep the egg moving in the pan. This results in a fluffy tender omelet. If allowed to sit over high heat, egg protein gets overcooked and yields a tough and rubbery product.

Get the pan very hot. Add about 1 tablespoon of margarine or grill oil. Add a 4 oz. ladle of egg mix and swirl in the pan to distribute. The eggs will set around the edges immediately. Use the spatula to push eggs in from the sides to the middle keeping the raw egg moving from the center of the pan to the outside. In about 40 seconds the omelet will be ready to fill.

Omelets can be added to the menu for breakfast, lunch and dinner.

An omelet is really just a wrapper or container for any filling you'd like! Lunch omelets can be based on sandwich fillings. Anything that fills a sandwich fills an omelet! Rueben, BLT, Club, even cheeseburger. and the omelet wrapping is fresh and hot.

Believe it or not, salads can make spectacular omelet fillings. Try Caesar Salad, Chef's Salad or Spinach Salad. The contrast of the warm omelet wrapper and cool salad filling is new and different!

Omelets as appetizers? Why not? Divide an omelet into thirds and fill each third with a different filling. Try three cheeses—such as Cheddar, Swiss, Gruyere or three kinds of sautéed mushrooms with herbs.