Prepare Omelette quickly, basic Recipe with +12 Variations and Cooking Video
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Today we are going to look at the basic omelette recipe. Here you will learn how to make this classic egg dish perfectly in easy-to-follow steps.
Eggs from the pan are always a great idea for a quick preparation. Eggs are simple, wholesomely nutritious and popular with young and old. So it’s a short way to happiness.
Additions in the form of vegetables, ham, mushrooms, cheese, herbs… offer you a great variety. You can search your fridge to your heart’s content and also make great use of leftovers. Occasions: Breakfast and brunch, low carb dinner or afternoon snack in the home office 🙂
Follow me into my kitchen and get inspired! Enjoy watching the cooking video and photos. Good luck with your cooking!
Table of Contents
1. Eggs in the pan – ready – go
Which eggs are the best?
I say: this time, take the eggs from Demeter farming again, i.e. organic eggs. Animals also have rights!
Which pan do I use?
I say: A pan with non-stick properties makes cooking easier. I’m currently using a new stainless steel pan and nothing sticks anymore 🙂
What can I eat with my eggs?
I say: stay relaxed and let my table inspire you. Then go to your fridge in peace and find the right thing!
Round or half moon, which shape do you choose??
I say: Both preparations are allowed. The omelette in its round shape is easier and you can also cook more eggs in the pan at once. I will show you the variant of the half-moon omelette step by step elsewhere.
Always prepare and share egg dishes with love!Recommends your kitchen whisperer Thomas Sixt
2. More than 12 ideas and variations for your omelette
You can prepare your egg dish in many, many variations depending on the occasion, season and personal taste. The following table gives you a good overview.
|Greetings from the forest||Mushrooms like: chanterelles, mushrooms, herb mushrooms|
|Noble mushroom||Sliced porcini mushrooms or truffles|
|Carnivorous||Ham cooked or serano ham or salami|
|Seafood||Prawns or shrimps|
|Viva Italia||Small tomatoes, diced courgettes, basil, parmesan cheese|
|Full and happy||Croutons, mountain cheese or raclette cheese|
|Garden joy||Courgettes or broccoli or green beans,
herbs such as thyme, parsley, chives
Eggs with vegetables for breakfast is very modern and trendy right now!Recommends Chef Thomas Sixt
3. Prepare eggs and your ingredients
Always break the eggs individually in a cup or similar. This way you can examine the eggs and check for freshness before adding them to the bowl.
This also makes it easier to remove any shell residue. Once all the eggs are together in the bowl, season well.
Always prepare your garnishes and decorative elements before preparing the eggs.
This is what we chefs call “mise en place” and the advantage is:
The things are ready at the right time and you can conjure up a great dish stress-free and also bring it hot to the table.
Before preparing the eggs in the pan, please…
–> Clean and cut your vegetables, e.g. peel and dice tomatoes.
–> Prepare the courgettes, chop the broccoli and cook/blanch it.
–> Finely chop or pluck the herbs
–> Slice Parmesan or Emmental cheese
–> Clean the mushrooms first, e.g. chanterelles and prepare them.
It is best to prepare all the ingredients well, then the preparation runs harmoniously.Tip from chef Thomas Sixt
4. Recipe Omelette
I hope you are inspired enough now and find everything in your fridge. Have fun with the preparation and good luck!
Preparing egg dishes with confidence. A step-by-step guide, cooked, photographed and written down by chef Thomas SIxt.
Omelette recipe with step by step photos, cooking video instructions and chef tips. Today I show you a delicious egg dish with ideas for more than 12 variations…. I wish you good luck!
Decoration and vegetables
Ingredients egg dish
|1/4||tsp||Salt (I use primal salt or Himalayan salt)|
|4-6||pinches||Pepper black, ground|
|10||g||butter (or oliv oil)|
Prepare the ingredients.
Wash the tomatoes, dry them, cut them in half and remove the stalks.
Portion the broccoli and cut the stalks crosswise. The broccoli cooks evenly this way. Cook the broccoli until soft.
Wash and dry the parsley, pluck off the leaves and cut them into very fine strips, one on top of the other.
Crack the eggs into a bowl and season with salt, pepper.
Beat the eggs with a fork.
Add the oil and butter to the heated pan.
Pour the prepared eggs into the pan.
Allow the eggs to set, the eggs are now browning on the underside.
Skilfully flip the omelette.
Arrange the egg dish on warm plates. Add the broccoli and tomatoes and serve sprinkled with parsley. Enjoy your meal!
I use oil and butter in the preparation. You can also use homemade ghee or clarified butter. In general, pay attention to the heat of the pan. Cooker top on heat level 2 of 3 or 6 or 7 of 9 is usually sufficient. Avoid the power setting, as the pan usually overheats here.