Thread: Omelette

Teflon coat pan helps and use of oil.

Don't close over till you can get it completely closed over. Cheese, Chicken, Peppers, Salsa.

My main problems is stopping the damn stuff from sticking!

Hence the teflon pan, and use of oil.

http://www.pineapple-girl.com/omelet.htm

Use the no nothing PAM spray. Works wonders.

Originally Posted by JSM

http://www.pineapple-girl.com/omelet.htm

BTW, that's one sweet ass omelet.

Originally Posted by leg_press

My main problems is stopping the damn stuff from sticking!

Turn the temp way down ... sounds like you're cooking it at too high of a temp. Set the temp at a little over medium at most. A little oil in a non-stick pan at low temp. Run a non-metallic spatula under the eggs enough that you can slide the omelet around by shaking the skillet but do NOT poke into the eggs ... this is where you end up with it looking like scrambled eggs. After the eggs have cooked a few minutes flip the omelet like a pancake. The flipping part takes a little practice but if I can do it you can too ... hold it over the sink and remember the 3-second rule. The trick is in using the right pan. An egg skillet is cheap at wally-world.

I use yellow squash, zucchini, tomatoes, shrooms, orange bell peppers and onions. I cook the veggies for about a minute first in the pan with the oil ... kinda sauté them. Then I drop the eggs in and move on.

Lastly as I get near the end of it I fold the omelet in half so it will fit on a croissant sliced up the middle and make it a breakfast sangwich. Add a side of fruit and I'm off and at it with the world ...