Whatever its origin, an omelet can hold or be topped with any food from caviar to leftover meatloaf. The list of filling and topping possibilities is endless, limited only by your imagination and the contents of your refrigerator. Omelets take different forms depending on how you cook them. Separately beat the egg yolks and whites and finish the omelet in an oven and you have a puffy or souffl omelet. Although you may have heard that omelets requite special pans and Cordon Bleu skills, it just isn't so.
Omelets are easy to make.
Omelets cook so quickly that the filling should be selected and prepared before starting the eggs. For a sweet dissert omelet, substitute a pinch of sugar for the salt and pepper. 1 teaspoon butter Beat together eggs, water, salt and pepper until blended. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill, if desired.